Hilton hosted its second International food festival from 16th – 23rd of July. The Burmese Food Festival saw Hotel Hilton Nay Pyi Taw’s Chef Paye Soe Aung showcase his home cuisine to the guests in Bengaluru. He flew down his ingredients and sauces to retain the authenticity. Chef Paye from Myanmar has been in the hospitality industry for 17 years and he states that the use of salads is the most versatile part of Myanmar cuisine. Whether it’s noodles, rice or vegetables, anything can be turned into a Burmese cruncy, spicy or sour Burmese salad. Hilton Bangalore’s executive chef Amit Gera and his accomplished team were at helm to help him through and through. The menu featured Burmese specials like Tea Leaf Salad, Myanmar Chicken Curry, Rakine Style Seafood Salad and Semolina Cake. The Burmese Food Festival was held at Ministry of Food for dinner buffets from 7 p.m. onwards. A pop-up of the same was also part of their Saturday and Sunday brunches as well.
Where: Hilton Bangalore Embassy Golflinks.
