1 Julai 2014 – Today Myanmar
This month we’d like to introduce our TODAY readers to a franchised shop specialising in American-style seafood. It is Manhattan Fish Market, a Myanmar seafood restaurant in Yangon.
No. 44/56 strand Road, MMG Tower ground floor, between 41st St & 42nd St. Botataung township, Yangon. Phone 01-375064.
Opening Day and Time
The shop was opened on 5 April, 2014. Now open daily from 10 am to 11pm. Last order accepted up to 10 pm and guests are served up to 11.30 pm.
Aim and Name
In Myanmar there are only a very few restaurants with seafood as their speciality. ”We wish to share the pleasure of eating seafood with our Myanmar customers. That’s why we open this shop. It’s part of the Malaysian and Singaporean franchise brand. The inspiration is from the Manhattan Fish Market,” said Ko Myo Win Zaw, managing director of the restaurant.
What’s special about the Shop
Food is cooked and served in a clean and hygienic environment. The shop has a family ambience which you can enjoy while eating at affordable prices. It uses Western-style cooking such as frying, boiling, toasting, roasting and flaming, which is our signature cooking style, something we do right before the customers’ eyes.
On the menu
A variety of starters; pasta baked and fried foods; triple treats; specialities, desserts, beverages. Chicken dishes are also available. Most people like the following :
Garlic Herb Mussels, Sexy Hot Whole Fish, Mediterrean Baked Fish, Manhattan Fish Chips Dory, Grilled Glory Dory, Small Flame, Small Grill, Spaghetti in the Sea, Grilled Cool Fish, Manhanttan Flaming Seafood Platter, Citrus Mirtn, Manhattan Mudpie and Sizzling Brownie with Ice Cream.
The price of a main dish starts from 3,400 kyats. It’s 14,800 for one serving. It’s normally 19,800 kyats for two or three servings.
There is no need for any self-service. Full service is offered by waiters. Prompt service is made available at the press of a bell button in each special dinning room.
Foreigners make up about 40 percent of the guests and the rest are locals. Dinners are 20 percent foreigners.
Most of the guests are seafood lovers. The restaurant provides facilities for partying.
The restaurant takes special care of hygiene conditian as well as food safety. The entire floor- the kitchen and the whole restaurant – is cleansed twice daily.
There’s a plan for more shops, with more items on the menu.