Htamane Pwe by Mandalay Chefs, February 2015

Congratulation to the Mandalay – Myanmar Chefs Association leadership and members, for holding the 2015 Mandalay Chefs Htamane Pwe – the cold seasons Sticky Rice Cooking competition ( see MCA website & FB story of Ngapali Bay 2015 with all back ground on the event )…..

We are proud that the young and well formed Mandalay – Myanmar Chefs Association took part in the Myanmar 2015 Htamane Pwe Race throughout the country. The Race is still on and team send in their events,- Hopefully Bagan with Chef Somchai and Chef Kamol find the time to have a Bagan Htamane Pwe Race soon running .

Many thanks to the leadership of Mandalay – Myanmar Chefs Association ( MMCA )

- Chef Aung Naing Thu (Shwe Ingyinn Hotel) & Chef Kyaw Moe Khaing(SP Group)

And their fellow members as: Ma Yu Yu Zaw(Welson Hotel), Chef Min Min Tun(M3 Hotel)

Chef Tun Tun Nyein(Shwe Ingyinn Hotel) , Chef Hla Myo Kyaw(Shwe Ingyinn Hotel), Chef Thein Htut(Floketinn Hotel), Chef Laung Khwan(Shwe Ingyinn Hotel) , Chef Zaw Ye Aung(Shwe Ingyinn Hotel) , Chef Hla Pyone Ye(Shwe Ingyinn Hotel), Zin Lin Tun(Shwe Ingyinn Hotel).

Well done in a culinary way keeping the culinary traditional of Myanmar during the full moon days of the clod time of the year,- lets all together bring this event to greater and bigger level in 2016 and plan well with much more Myanmar Chefs in other Tourism Cities as Nay Pyi Taw, Inle, Ngwe Saung to join and have Chefs team challenge each other at their city and the main Htamane Pwe as a country wide winner of each region challenge for the National Myanmar Chefs Htamane Pwe in 2016 , pass the word to all Chefs and make a different – pass it on.

As we could learn that actually near no Myanmar chef knows how to cook Htamane ( as never part of the Job ) make Hotels and Restaurants join the games and let it become a national culinary event and Tourism attraction for Myanmar during the cold time of the year.

Thanks to WCWB Ambassador Myanmar Chef Thu Rein Htun and MCA Office Ma Aye Nanda for all communication and back arrangements.

Thank you and culinary greetings from Ngapali Beach Rakhine to Mandalay Chefs

,- Aung Naing Thu and Kyaw Moe Khaing for organizing,- thanks to the ownership of the Shwe Ingyinn Hotel for all usual support to the Chefs of Mandalay, yours

Oliver E Soe Thet

President Myanmar Chefs Association

Global Board, World Chefs Without Borders

Ngapali – Rakhine State Tourism, Myanmar , February 2015

Congratulation to the Mandalay – Myanmar Chefs Association leadership and members, for holding the 2015 Mandalay Chefs Htamane Pwe – the cold seasons Sticky Rice Cooking competition ( see MCA website & FB story of Ngapali Bay 2015 with all back ground on the event )…..

We are proud that the young and well formed Mandalay – Myanmar Chefs Association took part in the Myanmar 2015 Htamane Pwe Race throughout the country. The Race is still on and team send in their events,- Hopefully Bagan with Chef Somchai and Chef Kamol find the time to have a Bagan Htamane Pwe Race soon running .

Many thanks to the leadership of Mandalay – Myanmar Chefs Association ( MMCA )

- Chef Aung Naing Thu (Shwe Ingyinn Hotel) & Chef Kyaw Moe Khaing(SP Group)

And their fellow members as: Ma Yu Yu Zaw(Welson Hotel), Chef Min Min Tun(M3 Hotel)

Chef Tun Tun Nyein(Shwe Ingyinn Hotel) , Chef Hla Myo Kyaw(Shwe Ingyinn Hotel), Chef Thein Htut(Floketinn Hotel), Chef Laung Khwan(Shwe Ingyinn Hotel) , Chef Zaw Ye Aung(Shwe Ingyinn Hotel) , Chef Hla Pyone Ye(Shwe Ingyinn Hotel), Zin Lin Tun(Shwe Ingyinn Hotel).

Well done in a culinary way keeping the culinary traditional of Myanmar during the full moon days of the clod time of the year,- lets all together bring this event to greater and bigger level in 2016 and plan well with much more Myanmar Chefs in other Tourism Cities as Nay Pyi Taw, Inle, Ngwe Saung to join and have Chefs team challenge each other at their city and the main Htamane Pwe as a country wide winner of each region challenge for the National Myanmar Chefs Htamane Pwe in 2016 , pass the word to all Chefs and make a different – pass it on.

As we could learn that actually near no Myanmar chef knows how to cook Htamane ( as never part of the Job ) make Hotels and Restaurants join the games and let it become a national culinary event and Tourism attraction for Myanmar during the cold time of the year.

Thanks to WCWB Ambassador Myanmar Chef Thu Rein Htun and MCA Office Ma Aye Nanda for all communication and back arrangements.

Thank you and culinary greetings from Ngapali Beach Rakhine to Mandalay Chefs

,- Aung Naing Thu and Kyaw Moe Khaing for organizing,- thanks to the ownership of the Shwe Ingyinn Hotel for all usual support to the Chefs of Mandalay.

 

Yours,

Oliver E Soe Thet

President Myanmar Chefs Association

Global Board, World Chefs Without Borders

Ngapali – Rakhine State Tourism, Myanmar , February 2015

A Rakhine Traditional Tug of War

Peaceful Rakhine Traditional village games a most positive boost for Rakhine Tourism

Chefs supported, hands on adventure and a great way to celebrate Rakhine History in 2015

War,…..is the first word to remember when thinking about Rakhine State and Communities first cause of all events since 3rd June 2012. WAR also stuck direct when one reads " Tuck of War in Rakhine ".

A very different Rakhine people, proven this February 2015 when for the very first time the whole Thandwe ( Ngapali Beach ) District held the " Traditional Rakhine Tug of War ". Organized by the owner of Angel Restaurant and backed by all village leader and community of Thandwe District. All organized in absolute excellent manner, peaceful, in harmony and very fair.

It was this pulling of a big rope with 50 strong men and women at each side,- a like at Stone Age style wooden car with a mystery bamboo tree in the middle. Clear lines drawn, big wood logs as " Win or Loose " marks depend where your first man stands at the end before or behind the log. Many referees’ and head judge. A fire held in the air as start and finish during the full moon nights and a good 3000 to 5000 people crown around. ( each village brought their supporting people, wife s, kids, massage with them on big trucks ) .

Myanmar Chefs and MCA supported the event and here specially the team of Myabin Village – Ngapali Beach, which had a target to use the 500.000 kyat for funding of a new road to the villages cemetery. 100.000 Kyat came at the first of the two days event by MCA Chef Oliver Soe Thet and 200.000 Kyat were already given by MCA Chef Gunter Otherro.

At the final on 22:00 pm the Myabin team asked the chefs to step in an support active pulling the rope and bring the cup of " Tug of War " and the 500.000 Kyat to Myanmar. Quick a YES we CAN was done for the last 6 rounds of most heavy fights and near to equal with minutes and minutes no inch movement of the traditional Tug of War can,,,,,( all the young men here pull every night their big fishing nets by hand with 50 people on a boat, a sure power house in every team ).

4:00 am – Mission Accomplished with Chefs at Myabin Team

At 4:00 am in the morning the Cup was where it should belong to for Myabin Village – Ngapali Beach, Laguna Lodge – ECO Hotel Ngapali topped the village money as CSR and apart of strong hands and big body ( Oliver E Soe Thet a sure bolder for the others to move first ) gave another 200.000 Kyat into the pot and with many Rakhine companies doing the same next days triumph through all Ngapali Beach the Myabin Village own funded Community project of new road to the village Cemetery was ensured.

A real celebration which in the mid age several hundreds of years ago was not to much different.

Many foreign Tourists to Ngapali Beach Rakhine State enjoyed this " time walk " as into another century,- many well known with the situation in Rakhine over the past three years we more than happy to see such an amount of people competing each other in high fever spirit but absolute peace and harmony. Happy that Rakhine Villagers celebrate their culture and sow to the world their positive values. Many Foreign Guests and MCA – WCWB volunteer German DR Helmut Brinkmann were active present, from different Hotels and projects. Dr Brinkmann in support for the Myabin – Ngapali Team.

A part of 2 to 4 road traffic police no security was needed,– maybe as it had nothing to do and not guided by politics or religions – just the pure fun and finding out who is the best at Thandwe District – South Rakhine among all villages in " Traditional Rakhine Tug of War ". Not one incident was seen,- very different from events seen the past two years which had hidden agendas and armies of Police and securities were before always needed,- events heavy fenced.

It was a greatest pleasure to see such several thousand people come together the whole night, no alcohol, no politics and no riots in Rakhine but peace and a best smooth arranged all peoples event.

The Myabin villager and social society group has already new targets and is looking and organizing now as a support to International Tourism and Quality Tourism to Myabin – Ngapali Beach a:

Plastic and Garbage Free Myabin – Ngapali Beach, South Rakhine

MCA & WCWB Rakhine State supports all initiative

with teams from the Myabin village now :

- collecting at all Myabin – Ngapali beach area all garbage in public,

- provide educational information to villagers on the gains through a clean Myabin Village

- " Organic Garbage Bins all over the village out of Bamboo ( recycled big Fresh Fruit cargo baskets which cost nothing FOC )

- Clear the garbage bins than weekly or more often depending on demand.

Myanmar Chefs Association and World Chefs Without Borders, Myanmar stated already that any financial and other assistance needed MCA & WCWB Rakhine State, is at side and ready to support. Through special environmental funding as well ECO Fund Ngapali Beach MCA – WCWB will support all such activities.

It is with great pleasure to see that a Rakhine Village takes the task into own hands and initiative,- through social societies and partner organizations and work for a " better Ngapali Beach Tourism " and for a sustainable long term goal.

Happy to look already to the 2016 " Traditional Rakhine Tug of War ", with more chefs be active in different villages for Tourism attractive Rakhine Games and Events.

Our best & deepest respect, yours

Oliver E Soe Thet

President Myanmar Chefs Association

Global Board, World Chefs Without Borders

Ngapali Beach – Rakhine Tourism, Myanmar 26.2.2015

Cooking at Kaw Mu – Boys Prison, Myanmar

World Chefs Without Borders & Young Chefs Myanmar February 2015

The brain child of Parkroyal Yangon s F&B Director Hermann Feigl, the sponsorship of Mr Ong & Ang of MSL Seafood Company, Snorre Foods Michelin Star Chef Markus P. Dybwad from Norway and the never tired WCWB Myanmar Ambassador Chef Thu Rein Htun of Savoy Hotel cheered up the day for 450 boys of the " Hnit Aung San " correction center in Kawmu – Delta Myanmar on 15.2.2015.

The day started as early as 4:00 am for most young Chefs from Yangon under the lead of WCWB Myanmar Ambassador Chef Thu Rein Htun,- pick up the seafood curry which Snorre Foods Michelin Star Chef Markus P. Dybwad prepared already for the 450 boys at Kawmu prison. The long delta road where MCA could carry 25 container full of livelihood items worth of over 12 million $ US in aid after Cyclone Nargis,— as as usual in a February morning full of fog and one could not see the other side of the road.

With a truck, bus and Season Bakery Pastry Chef Istvans private car the at 5:00 am all were ready the cars packed for a three hours drive to the southern Delta of Myanmar, the market of Kawmu was the first station to beef up the food items for starch, vegetable, salad and soup for 450 hungry boys. Myanmar TV Chef Kyaw Kyaw was all over recognized and granted us best rates at the market as the shop owners remembered us from 20.10.2013 International WACS Chefs day.

Purchased :

- 156 kg Rice

- 20 Cabbage

- 2 kg Coriander

- 10 Bdl Radish

- 5 kg Carrot

- 2 kg Chili

- 2 kg Salt & 1 kg Pepper

- 10 pack Black Mushroom

- 15 Cauliflower

- 8 kg Bamboo Shoot

- 12 kg Tomatoes

- 20 Eggplants

- 100 bdl Roselle Leaves

- 15 Pumpkins

- 2 kg Ginger

- 16 kg Onions

- 4 kg Garlic

- 3 Bot Oyster Sauce

- 2 bot Fish Sauce

- 2 kg Shrimp Paste

- 10 Ltr oil donated by Thu Rein s wife with thanks

At a total of not even 250 $ US we drove the last part into the jungle style road far into the country side.

At " Hnit Aung San " we were welcomed by the manager and the Chef Daw Aye Aye, proudly showed us a new oven donated to the center today first time in use.

Quick jobs were divided , Kyaw Kyaw and Zin Myo Nwe group took care the soup and the pumpkin which was to add to Star Chef Markus Seafood Curry.

Chef Thu Rein, Moe Moe Khaing group took care the vegetables and salad,—- and most important the young boys of the center , experts in making fire this time light early which granted us a speedy cooking,– thanks to their quick hands also for Garlic and Onion peeling.

A short time later Hermann arrived with Chef Markus, another Austrian Chef, Mr Ang from MSL arrived with Micasa Hotel s Chef Steven Twang and 450 Banana Cake portions in the car.

At 12:00 sharp a feast was served to all boys of the correction center ( from 12 to 18 years mostly street kids which got into conflict with the law ).

The Menu by WCWB & Young Chefs Myanmar for 450 Boys

Roselle Leave Soup with Bamboo

***

Tomato Salad Myanmar Style

***

Snorr Seafood ( with Salmon ) & Pumpkin Curry,

Fried Vegetable with Mushrooms, Steamed Rice

***

Banana Cake

After a prayer and thanks by all boys to all donor and the chefs the 450 boys started to eat as quick they could sure a sign that this was not a daily treat but something very special today.

We like to thank Frank Naesheim and Snorre Food, Mr Ong & Mr Ang of MSL, Michelin Star Chef Markus P. Dybwad from Norway , Herman Feigl and Steven Twang for their both Hotels great contribution & Myanmar s WCWB Ambassador – Chef Thu Rein Htun of Savoy Hotel for the excellent sponsorship, arrangements and organization.

Big applause to the near 30 young Chefs from Yangon which joined this, under World Chefs Without Border – Myanmar charity project. Giving the chance that some of these young boys one day remember the Chefs came and cooked a great meal,– making them want to become a good Chef in Myanmar for a prosperous and independent live. Looking forward for the next MCA, Myanmar Young Chefs & WCWB activities and challenging culinary month s ahead which will see many Myanmar young Chefs competing in Asia for culinary awards.

Keep it always Hot and Keep it always Cooking , yours

Oliver E Soe Thet

President Myanmar Chefs Association

Global Board, World Chefs Without Borders , Ngapali Beach Rakhine State, Myanmar, 16.2.2015

…….. Chefs Jobs available – good package

Top Hotel in Yangon looks for several positions as

- Commis Chefs

- 1 Senior Sous Chef with oversea experience at top class and busy place

- 1 position as Chinese Restaurant Manager  “

Interested chefs and person can mail back to angel@myanmar.com.mm for all details and direct contacts with Hotel…

Greetings

Oliver E Soe Thet

MCA Myanmar 21.2.2015

CAI 2015

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Mandalay Chef News

Dear Myanmar Chefs in Upper Myanmar,                                             Yangon  2.2.2015

During the MCA meetings between Yangon, Bagan & Mandalay Chefs in mid January, the chefs in upper Myanmar stated that they have no such sources to get fresh special vegetables, foreign herbs for international cuisine. Motivated when they saw the fresh Beet Roots, Thyme, Oregano, Leek, Lollo Rosso and Roman lettuce during the culinary training in Bagan and Mandalay conducted by MCA Chefs from Yangon. Just a short highlight of the situation in Mandalay took the attention of City Marts MD Mrs Win Win Tint and in shortest time we got the green light that City Mart Mandalay has since installed a new international fresh, herbs, veggies and salads next to the seasonal good offer from Myanmar farms. This is an excellent collaboration and commitment to the fast emerging Hospitality Industry of Myanmar to provide ever new and fresh high quality, most organic food products a dream for every chef to work with fresh products rather than until now out of glass or tin only.

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We reach out to all Chefs in Mandalay and Bagan to support and use the offer as only than it will be workable the City Mart did their part, we chefs need to support such positive and quick activity and make it a sustainable long lasting and upgrading initiative,- your demand will make it work. Pls contact direct as below U Zaw Myint Htwe Branch Manager at new City Mart Mandalay. See all list below I will be happy if it works best for all you chefs in Mandalay, Pyin Oo Lwin & Bagan region.

Where ever we as Chefs engage with the supplier, farmer, fishermen and life stock breeder we can win together for an ever positive developing of a healthy hospitality Industry of Myanmar.

“……..  Always Keep it Hot and Keep it Cooking, – ……..”                                                                   Yours Oliver E Soe Thet, MCA Myanmar 

Spanish Top Cold Cut makes the way to Ngapali Beach Myanmar

Chefs, Beverage & Manager gathering in Ngapali 9.2.2015

at “ Min Thu s “, best Rakhine Cuisine Restaurant

for best Spanish cold cuts now in Myanmar ,

with excellent Red Wine arranged by Chef Gunter Oterro from Costa Rica

and Thanks for the wonderful bread & olive oil from Chef Erik ..Italian Cuisine Ngapali

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We welcomed that night Ngapali Bay Villas , Bayview Resort , Amazing Hotel ,

Aureum Spa Ngapali & Ngwe Saung, Laguna Lodge – Eco Hotel, Lobster Bar, Sandoway Resort,

Linthar Oo Hotel, G Point – Tapas Bar, Yoma Cherry Lodge, Min Thu s Rakhine Cuisine,

Products are at superb quality portion packed an excellent arrangement for Bar and Tapas

any info needed let us know the container s just arrived give us a mail.

Global Chef s – get online Myanmar Chefs are several times with WACS stories in the present

World Chefs Magazine visit : www.worldchefs.org and than to the magazine – next to many

valuable global Chefs info. As the recipes of the last Global Master Chef winner with Halibut

– good info for Chef Stanny from Myanmar for the 2015 Global Semi Final in Bangkok.

Chef Than in Norway at WACS Congress, Chef Thurein at International Chefs Day, or the WCWB

charity cooking in Slovenia…….wish you fun ready – every one which needs a hard copy pls

let us know at MCA Office 01 532278 – angel@myanmar.com.mm

Greetings from Ngapali

Oliver E Soe Thet

Myanmar Chefs Association Info

Ngapali – Yangon 9.2.2015

Rakhin, Ngapali Beach – Htamane Pwe ( Sticky Rice Competition )

One date firmly stuck to the Myanmar calendar is the annual Htamane (glutinous rice) making festival celebrated in February. In the Myanmar lunar calendar the festival falls in the eleventh month of, DaBoDwe, which is the season when farmers begins their harvest, traditionally setting aside part of their crop as religious offering. I thought all the years why never Myanmar Chefs cook a Thamane Pwe and learnt that many of them not even know how to do it, lets change it.

Ngapali Bay Villa s & Spa started the very traditional culinary game,- when Myanmar Chefs Association initiated a Htamane Pwe by Myanmar chefs in all Tourism Destinations,- it was New Zealand Chef Chris Parsons, the Executive Chef of Ngapali Bay Villa s & Spa which suggested this most Buddhist Traditional Culinary event to his GM, Mr. Gilles Flores at a meeting and due to the direct excitement of all Myanmar management and staff,- the set up of the very first Htamane Pwe at Ngapali Beach – Rakhine State was a “YES we Can”.

A Hotels Team Spirit: All arrangements coordinated in no time by Daw Yin Yin Nwe – HR Manager of Ngapali Bay, Chef Chris and his team put a pictures setting at Ngapali Beach front and sun set near light,—- no better stage could have been found. Usually celebrated by young strong men during the DaBoDwe festival of the Buddhist Full Moon Calendar which stands for February,- the cold Season. Here Chefs, Gardener, Engineering, Front Office and Management took on to the giant spoons to celebrate the:

” Most Sticky Culinary Myanmar Affair, – The Htamane Pwe.”

Rich nutritious food which is only possible if one can combine all forces for one goal to work through the sticky consistence of Htamane and achieve a wonderful rich Myanmar Traditional dish.  Where  the moral goes: “… you have to work together to achieve something fruitful, a goal for the friends, company, village, community, state or country- which is here the tasty rich dish – Htamane…… “. .

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A Htamane village recipe: One large pan requires 4 small baskets of sticky rice, 20 coconuts, one small basket each of peanut and sesame seeds, 4 kilo of oil, 0.32 kilo of ginger and some salt. The black or white sticky rice must be soaked over night. The next day, start frying the small thin slices of coconuts and other ingredients. Pour in the soaked sticky rice into the pan. Two strong men to stir the rice until it is cooked. Htamane is offered to the Buddha and than given away for free to all the visitors of the festival. A Myanmar Culinary Handshake.

Htamane for every Myanmar is fun, happiness, unity, so the whole staff was behind the Idea of Chef Chris and in just 1,5 days they arranged a state of the art presentation of Htamane Pwe at the Ngapali Beach front at sunset time with two teams competing each other,– special as all setting were in a 5 star Hotel manner a ” Htamane Delux “.

It is a genuine wish for a Myanmar to offer Htamane as the first harvested food to the Buddha, Pagodas and Monasteries to gain merit and to preserve this Myanmar Buddhist culture. The Myanmar Chefs took on now with Ngapali Bay Villa s & Spa at the forefront and MCA will grow the Htamane Pwe over the next days and weeks to an all over Myanmar event for Chefs in other Tourism Destinations. Transfer the culinary knowledge and Buddhist tradition, the spirit, the happiness, the team work needed, the deep culture to foreign visitors as a most peaceful competition where at the end Every one is the Winner with a good plate of rich Htamane in his hand…………

For the cooking of Htamane – a mixture of glutinous rice, sliced coconut, sesame seed, peanut, ginger, salt and a generous amount of cooking oil is needed.  Cooking htamane is a harmonious job that takes a lot of coordination, needs great team spirit. You need to be strong, quick and united in the team. Chef Chris had 3 men in a team and each plays a role, stoking the fire, stirring the rice or wiping the rim of the wok. And a spare team to switch from time to time as Htamane means really hard & sweating work, ( understandable why it is held in the ” cold season ” ).

Myanmar,- No Festival without Traditional “doebut”, Music Group

Chef Chris from New Zealand arranged as compulsory at a Myanmar festivals, the Htamane cooking accompanied by traditional “doebut”, the Myanmar traditional orchestral music, with the drums helping to give the chefs the rhythm as they stir the rice with wooden paddles. The more the rice is stirred the stickier it becomes, the texture improves,- important criteria’s to determent the winner next to the ” Best Taste “ . The mixture main consists is of kauknyin rice (glutinous rice black or white). The Chefs were supported by the clapping hands of foreign tourists from all other Hotels at Ngapali which came to see this very first event, which looks so easy at the beginning but gets harder and harder when the rice gets sticky. All ingredients are added in and Ginger with salt control the taste. Covered with banana leaves the ready Htamane is a feast also for the eyes. Myanmar Traditional Cuisine used as a happy – peaceful festival at Ngapali Beach Rakhine State – lets celebrate more of this positive community based events.

– Mr. Gilles Flores the GM of Ngapali Bay Villa s & Spa, who from the beginning supported this Myanmar Culinary Tradition to be promoted,–  suggested already that in 2016 all Rakhine Hotels come together for a biggest Htamane Pwe, (competition) – we fully agree and suggest that the Ngapali Beach – Rakhine Htamane 2016 Pwe, Competition will be at the Beach in front of Ngapali Bay to honor their drive and support in upgrading, promoting and celebrating of Myanmar s culinary traditions as first ever Beach Htamane 2015 . Other destinations to follow.

A great Culinary Thank You to GM, Mr. Gilles Flores and Chef Chris with the whole Ngapali Bay Villas & Spa staff for their great effort and kick started a most traditional festival event which for some reason never really involved Chefs from Myanmar,- we set the goal to change this and will see more the next days and weeks from different parts of Myanmar. Every one chef, Hotel, Restaurant and hospitality Association or Ministry is invited to join, ” JUST DO IT ” and send some pictures over the facebook,– make ” Thamane Pwe a Traditional recognized event of the Myanmar Tourism Industry, share and transfer knowledge with the world of guests to Myanmar, for the team spirit Htamane brings and strengthens, for the happiness and a great Myanmar Cuisine.

 Htamane at youtube click : Htamane – The Traditional Way of Making Special Glutinous …

4:35 4:35  www.youtube.com/watch?v=hqgxCXfYF5E  Feb 2, 2013 – Uploaded by iammyanmarfilms

The Traditional Way of Cooking Sticky RiceHtamane: A traditional savory dish made especially during the DaBoDwe festival of the Buddhist Full Moon Calendar which stands for February,- the cold Season. Fire Rock Movie, Singapore, presented by Oliver E Soe Thet

Watch the series of Culinary Myanmar click:  I AM MYANMAR FILM SERIES – YouTube

https://www.youtube.com/playlist?list… Fire Rock Movies

Mar 5, 2014 – Myanmar Food and Cuisine Part 1 – Food Glorious Food. Two part series on … One voice – I am Myanmar · iammyanmarfilms. 12:23. Play next …

To upgrade and keeping the Myanmar Ethnic & Traditional Cuisine alive and growing,–  MCA – Myanmar Chefs Association, yours

Oliver E Soe Thet

President Myanmar Chefs Association

Global Board, World Chefs Without Borders

National Certification & Training Committee member

Ngapali Beach,- Rakhine State Tourism Promotion, 6.2.2015

20 Years and still going strong

A Voice Journal MCA 1.2.2015 16_001

Great Chefs & F&B Gathering

Great Chefs & F&B gathering at Mr Nico s Grand Twin Enterprise 2014 Award Event at Yangon

that saw all the Chefs of Yangon come together, and several new in town met each other first time despite being 7 month here already , – a clear sign to come more of the together as Hermann Feigl suggested twice a month … // Yangon Chefs veterans as Chef Packdee and Khun Tuck, Steven and Peter, next to Thaing Kyaw there with GM Mrs Vivian, Wilfried, Chef Pedro, Oliver E Soe Thet, the Novotel Crew, FC of Sule Shangri – La and Werner Junker came all the way from Bali to Yangon.

The Chatrium Hotel Crew and new Chef from Le Opera, all best taken care by Ma Thitsa and Ricky Rames of Grand Twin Enterprise,—- a great event great gathering and great exchange on F&B news.     

Thank you for a fantastic culinary industry gathering evening in Yangon on 24.1.2015,

Oliver E Soe Thet

MCA Yangon 24.1.2015 

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