Mohinga: Breakfast Soup. Scaramouchine loved this Soup with Fish Balls rendolent with classic Fish Broth flavour.
Scaramouchine was intensely anticipating the food of Myanmar. Having read Naomi Duguid’s “Burma: River’s of Flavour”, she had been menu planning for weeks. Dreaming of curries, sour salads and fresh seafood.
Ngapali is known for its seafood, prior to its resort status, was essentially a fishing village. Upon arrival, Scaramouchine discovered that Pleasant View Resort’s resident chef, Gunter (a Costa Rica native and resident of many places) was a lover of fresh seafood and an enthusiastic user of ‘herbes de provence’. Scaramouchine was happy, particularly after her first cup of coffee in the morning, the last good one she had in Myanmar.
Can there be anything better than deep fried shallots! Like really gourmet onion rings. The sauce was very picante. A green spicy and sour sauce called the PVR Sauce. Must be the chef’s creation.
Scaramouchine next ate at Treasure Sea Food Restaurant. In general, the cheapest and best of the local restaurants she sampled.
Laphet: One bite and scaramouchine was in love. Fermented tea leaves (just for a bit of added excitement) with crunchy peanuts and other roasted beans. Savory, spicy and crunchy all at the same time. The ultimate beer food.
Not as cheap or quite as good as Treasure Sea Food, but had the distinction of a really spectacular lobster.
Myanmar lobsters are so pretty and colourful in life!
The Okra salad was a standout.
Bean salad with peanuts, okra salad, squid salad. All rather wonderful.
Scaramouchine’s lovely waitress.
Scaramouchine 