In its third and most permanent space, Port Autonomy is driving Yangon’s f&b scene forward.
Bangkok-based sustainability advocate Mark Lloyd shares the story behind his zero-waste Mohinga Martini, based on Myanmar’s breakfast staple.
A cocktail based on Myanmar’s breakfast staple commonly made with catfish, vermicelli noodles, fish sauce, fish paste, ginger, banana stem, lemongrass, onions, garlic and chickpea flour.
Find out who, what, where and when this month.