Tin Tin is a new pop up restaurant and bar by 57 Below, who continue on their mission to bring the best in global cuisine to Yangon. The pop up launches with a Mexican street food menu designed by chef Jorge Bernal.
If there’s a better way to spend $9 than on the seabass ceviche at Tin Tin, then we don’t know it. Fresh, citrusy and packing a hearty punch of heat. It epitomises the best in Mexican street food. Big flavours and spice run throughout the menu - just try the roasted chicken wings ($6), which are smothered in eye rollingly good chipotle mayo and drenched in lime.
All tortillas are freshly made on site (just like everything else). We recommend the taco carnitas ($7) – three mini soft tortillas, each filled with delicious slow cooked pulled pork, green salsa, pickled jalapeno, onion and coriander. What they lack in size they more than make up for in flavour. The burrito compadre ($9) is also one to go for – chorizo chicken, Mexican rice and melted mozzarella, steeped in chipotle mayo before being wrapped in a large soft tortilla and then toasted.
Of course you will need some drinks to wash things down. We love the agua de tepache ($3) - made from fermented pineapple, it is insanely good. So good in fact that it was recently voted best pineapple based drink in the world (by, er, us). If however, you require urgent relieve from the heat, aqua de horchata ($3) is the one to order - a chilled blend of rice and cinnamon, and the perfect tipple to cool things down. Finally, for a digestiv we would recommend sampling some of the premium tequilas at Tin Tin - The smooth and sweet taste of the Patron Anejo ($10) is a favourite.
We don’t know how long the Mexican street food menu will be running at Tin Tin. Best get down there soon, and make sure you grab a table upstairs to get a unique view of the large open plan kitchen below, in full swing.
116-118 Bogalazay Street (Middle Block)
01 245 904