INLE LAKE, Myanmar — Though its architecture references the great monasteries of Europe, the scents wafting from the kitchens at the Sanctum Inle resort are predominantly Burmese, and becoming moreso as Executive Chef Saw Tin Lin Oo turns up the heat on a new menu.
In June, the Yangon-born chef introduced a menu that underscores the destination's culinary appeal in a whole new way. It’s a culinary tradition that’s proving to be a rather fresh experience for many guests. While the wider world has had its fill of Thailand, Chinese and Indian food through restaurants from Athens to Zimbabwe, the Burmese diaspora is much slighter. And because Myanmar has been closed off for so long, it’s food is far less known than, say, the culinary delights of Vietnam.
Chef Lin is doing what he can to change that. And he’s starting at the Sanctum Inle Resort with salads, soups, curries, noodles, complemented by chili, garlic, spring onion and local herbs.