Myanmar style curry

A proper Burmese curry comes with a standard layer of oil on top. It’s just the way curries are done in Myanmar. You can of course, decant the oil elsewhere but I’d recommend you leave a least a tad – there’s tons of flavour hidden within this layer of grease.

I don’t have a clue how to say the name of this place so you might have to show the picture of this business card (below) to a cab driver or a local. So whilst it might be a tad tough to get to, the adventure, and more importantly, the food, will make it all worth the trouble. My favourite, hands down, is pone gye yii, a black bean paste pork belly curry from the Bagan region (pictured above).  Nutty, earthy, fatty and well, damn good. This place also does a mean mutton curry and dal.