Luke discovers the little-known foods and flavours of Yangon – the former capital city of Myanmar. Luke begins his culinary education by learning the art of making the famous mohinga, with one of the city’s lively experts. He tries his hand at making rice paper sheets the traditional way at 17th street market, and cooks a traditional Burmese prawn curry described by locals as being “oily, delicious and a little bit spicy!” Luke gets lost in Yangon’s backstreets admiring the colourful colonial architecture, and experiences the epic Shwedagon temples.
Recipes
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