ဒေသစာ · The regional table
Eat down the Ayeyarwady
Myanmar reads north to south, the way the river flows. Nine regions, nine pantries: mountain herbs in Kachin, Inle tomatoes in Shan, fish-sauce fire in Rakhine, and the delta that taught the whole country to eat mohinga for breakfast.
Kachin Stateကချင်
The far north: pounded salads, wild herbs, bamboo, and food seasoned by the mountains, not the market.
1 recipe →Shan Stateရှမ်း
The eastern plateau — Inle tomatoes, chickpea tofu, fermented soybeans, and Burma’s most exported noodles.
4 recipes →Chin Hillsချင်း
High, remote, and frugal in the best sense: corn, millet, smoked meat, and soups that stretch a harvest.
1 recipe →Upper Burma & Mandalayအညာ
The dry zone — Anya. Sesame, peanuts, palm sugar, toddy, and the old royal capital’s noodle craft.
5 recipes →Rakhine Coastရခိုင်
The Bay of Bengal shore: fish sauce heat, green chilies, and mont di eaten standing up.
2 recipes →Ayeyarwady Deltaဧရာဝတီ
The rice bowl and the fish basket. Mohinga country — where the national breakfast was born.
6 recipes →Yangon & Lower Burmaရန်ကုန်
The port city: Indian and Chinese kitchens folded into Burmese ones, and the teahouse on every corner.
10 recipes →Mon & Kayin Countryမွန်
The old coast of Hanthawaddy — mother of mont, coconut cooking, and half the sweets in the country.
2 recipes →Tanintharyiတနင်္သာရီ
The long southern tail: the Myeik archipelago’s prawns, crab, and squid, cooked within sight of the boat.
1 recipe →