Interviews & Press

What makes Burmese cuisine special? A cookbook author sets me straight (San Francisco Chronicle)

Last week’s review of Kyain Kyain, a Burmese restaurant in Fremont, is all about research. To learn more about Burmese cuisine, I consulted MiMi Aye, the British-born Burmese writer of www.meemalee.com. She is also the founder and host of Burmese Food and Beyond, an online community that celebrates Burmese food and culture, and author of “Noodle!” (Absolute Press). Her new book, “Mandalay: Recipes & Tales From a Burmese Kitchen,” features 80 recipes interwoven with family stories and insights into Burmese culture. I included some of her wisdom in the review, but since she shared so many insights, I decided to share more of our exchange:

Your Starter Guide to Eating Burmese Food (Mr Porter)

“The aroma from a bubbling pot of pork and green mango curry; the vision of a rainbow salad of rice, carrots and coriander; the crackle and crunch of a handful of split pea fritters.” Ms MiMi Aye is introducing Burmese food to me, a preponderance of textures and spices, and it’s making my stomach gurgle. “It’s a feast of the senses,” she concludes. Ms Aye should know. Born in Britain to Burmese parents, she is author of the anticipated book, Mandalay: Recipes And Tales From A Burmese Kitchen (out in June), as well as founder of supper club, Burmese Food and Beyond.

Recipes from a noodle wizard (The Telegraph)

What MiMi Aye doesn't know about noodles isn't worth knowing. British-born but with Burmese parents, she spent endless childhood holidays enjoying deep bowlfuls of Burma’s national dish, mohinga, a fish chowder with rice noodles, cabbage and coriander. When she started a food blog in February 2009, she found herself constantly drawn to the slippery delights – and has now published an entire book dedicated to them.