The Vegan Food
For breakfast there was the option to go local with dishes like Shan noodles, served with a traditional pickle and a bowl of light vegetable soup on the side. The noodles themselves were a sticky, flavour packed dish like nothing we’ve tried before. An oil rich (like a lot of food in Myanmar) tomato based sauce, with coriander seeds, flakes of a fermented soy bean cake and slithers of a pickled green, with the addition of diced carrots, peas and some sweetcorn and you have a vegan version of this ubiquitous Shan state dish.
If you want a more Western option go for grilled Inle Lake tomatoes, sautéed mushrooms, baked beans and herbed baby potatoes (which taste like they’ve just been dug out of the ground). All of this was served with a fruit platter, freshly baked baguettes, tea or coffee and fresh juice of the day.
For lunch and dinner, the regular menu was full of options and with instructions from the staff to feel free to make any changes or adaptations we wanted, we were never stuck for things to order.
Try the ‘Green eggplant curry with Inle tomato salad’, a simple eggplant dish with a traditional tomato salad where tasty tomatoes were tossed with crushed peanut and roasted chickpea flour. This dish is usually served with rice but ours came with red quinoa with fermented tea leaves much to our delight; when in Myanmar, eat as many fermented tea leaves as you can.
There were also fried noodles or fried rice and Western options like pizza and pasta, we requested spinach and mushrooms in place of the cheese on our pizza and a little extra spinach to the arrabiata fusilli with no problems at all.