Originally conceived as an “extended pop up” restaurant, the menu concept at Tintin, one of Downtown Yangon’s coziest hideaways has now changed from Mexican to a more local menu, inspired by Myanmar & the countries surrounding its borders.
Executive Chef Rick Ney drew on his many years of experience in Myanmar and South East Asia, as well as a 2 week placement at David Thompsons restaurant Long Chim in Perth, and the collective experiences of the talented local kitchen team to create a truly unique menu, quite unlike one seen in Yangon before.
Thai and Isaan dishes like Dtom Yum of Snapper, Isaan Cured Pork Sausages, Yum Woonsen and Som Tum find their place on the menu alongside a 36 Hour Braised Brisket of Beef with Wild Ginger, a 48 Hour Braised Lamb Shank with Indian Style Sambar & Goats Curd and more local flavours such as an Aromatic Shan Vegetable Curry & the famous Pone Yay Gyi from Bagan.
Cuisine : Burmese cuisine ,Asian cuisine,Thai Cuisine
Good For : Casual dining,Bar
Price : $$$(15,000 - 25,000 MMK)