The 6 course fine dining menu at The Strand hotel in Yangon is a feast for the senses, orchestrated by Chef Christian Martena and his wife Clara the Maitre d’hotel.
“Molecular gastronomy intensifies flavors captured in small spheres. Whether the dishes placed before you are liquefied, smoked or emulsioned, they are sure to grab your attention. Arriving in aesthetic bite sized portions, they are arranged on the plate like a colorful canvas, allowing taste buds to recognize ingredients presented in a whole new way. Dishes include concoctions such as a scoop of tomato sorbet, drops of olive oil and pesto, tiny spheres of balsamic bursting with flavor and cold burrata cheese velouté poured in right before the tasting – forming a deconstructed caprese salad.
Imagine a passionfruit sorbet created before your eyes with -180 degrees liquid nitrogen, passionfruit and a dash of vodka whipped together, icy air evaporating in a cloud of smoke.
The 6 course dinner experience is close to $100 excluding wine –the sommelier can make recommendations for different courses; we believe the cost is justified considering it’s an entrance ticket for a gastronomic show that isn’t produced anywhere else in Myanmar.