Lunch @ Shwe Sa Bwe

Shwe Sa Bwe is not just a restaurant, it’s a social enterprise. The food is prepared by underprivileged young Myanmar nationals who have been trained at Shwe Sa Bwe’s in-house academy. All proceeds go into the training facilities, administration costs and student wages. Wonderful.

Shwe Sa Bwe has a spacious outdoor dining area, however the afternoon heat meant that we enjoyed lunch in the beautifully converted villa. The 3 course set menu (14,000ks) changes regularly, but don’t worry it’s always a mouth watering collection of dishes. The timeless prawn and avocado with cocktail sauce was given a refreshing Asian twist with the addition of pomelo and the striking egg flan with tomato and basil coulis looked almost too good to eat. Almost. The coulis was a taste sensation and a fine partner to the herb infused flan.

Onto the main course and we couldn’t fault the sea bass and julienne vegetables papillote. The fish was baked to a moist perfection. The classic French dish of blanquette of veal with carrots, pearl onions and mushrooms was luxuriously rich and had a real depth in flavour that demanded to be mopped up with crusty bread.

The richness continued into our final course (we weren’t complaining) with a slab of rice pudding, sprinkled with candied fruits and then drenched in custard cream (pictured). It was divine and just about had the edge on the tasty mango melba with raspberry coulis.

Shwe Sa Bwe is the brainchild of Francois Stoupan and we applaud him for it. However, the standing ovation must go to the students, who deserve gold stars. Tip – do tip!

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