The Chef and the Brigade

“Originally from a village outside Mawlamyine, the capital of Mon State, I moved to Edinburgh, Scotland, to earn a masters in politics. During my studies, however, a kitchen job I took became more than just a way of making ends meet. A deep passion for cooking began to boil within, and by the time I started to write my thesis I had emotionally checked out of politics. I come from a farming background - all my family, all the generations, are farmers. Today, I am proud to use the best available ingredients sourced in Myanmar (from my garden or my suppliers) to create dishes I hope are both delicious and well-presented.
When I used to work right in the city centre, the fruit and vegetables available in the markets were really disappointing, full of pesticides, full of chemicals. So, when I moved up here, I asked some of my relatives in Mon State to grow some of the vegetables for me. Even the onions... all onions for Orng Kitchen come from Mon State. Some of the salads and micro-greens are served raw, so it is very important that they are chemical-free. With my team we were honoured with two Myanmore awards - Chef of the Year in 2018 and Restaurant of the Year in 2019.”