Burmese cuisine includes dishes from various regions of Burma (now officially known as Myanmar). The diversity of Myanmar’s cuisine has also been contributed to by the myriad of local ethnic minorities. The Bamars are the most dominant group, but other groups including the Chin people also have distinct cuisines.Mohinga is the traditional breakfast dish and is Burma’s national dish. Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui (Myeik) and Dawei, while meat and poultry
are more commonly used in landlocked cities like Mandalay. Freshwater fish and shrimp have been incorporated into inland cooking as a primary source of protein and are used in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed.Burmese cuisine also includes a variety of salads (a thoke), centred on one major ingredient, ranging from starches like rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, long bean, lahpet (pickled tea leaves), and ngapi (fish paste). These salads have always been popular as fast foods in Burmese cities.
Young Student Chefs from 67+ nations after getting selected from different colleges from 67+ nations, will fly down to India on 26th January (67th republic day for India) to represent their country in a cook-off that will last 4 days starting 29th January to 1st February. The results will be collated and the Grand Finale is scheduled on Monday 1st February 2015 at Kolkata.
Mingalar pr.My name is Eant Wint Htut.I am now learning at Myanmar Media Development Center in Yangon.Nowaday,media professional is increasing enormously and becoming more transparency.So,I hope to take part in society’s development with this professional.
Also,I’m also enthusiastic in Competition such as cooking competition,because I love creating recipes. Traditional and International cuisine are so much interesting.I have Knowledge and experiences about cooking while I studied in SCCD hotel school. Among them,one attitude is my favorite.
This is “One cannot think we’ll,sleep well ,dream well if one cannot dine well”.It is highly motivated for me.Keeping this attitude in mind,I want to create super delicious cuisine for everyone.I would like to deliver satisfaction to my customers. Then, I want to collect memories of my experiences in competition,awards and certificates.I don’t think of it as greediness,it is just result of my effort.So,if you let me take part in this competition,I’ll do my best for your satisfaction.
Chindwin School of Hospitality is the newest faculty, launched in 2013 to offer HND in hospitality management to cater the rising demand in hospitality industry in Myanmar.
Chindwin, however, is not without experience in training hospitality management. Chindwin’s co-founder Mr. Kyaw Ni Khin was the executive director of SCCD hospitality management Center (Summit Center for Career Development), which was the only and only hospitality training center, which offered City & Guild Qualifications.
Bringing the experience and expertise forward from running a successful hospitality training center, Chindwin College has launched the school of hospitality to introduce an HND pathway with HND in Hospitality Management.