Stay, Stray, Play and Feast: Le Planteur: Yangon’s Michelin Star Restaurant (Yangon, ASEAN’s Jewel Series 12)

Le Planteur
Yangon’s Michelin Star Restaurant
Yangon, ASEAN’s Jewel Series 12

Le Planteur is the most talked-about restaurant in Yangon,

...and it is not surprising as it is a Michelin Star Restaurant,

…and recognized as one the best restaurants
not only in Myanmar but is Asia as well.

Located at the shores of serene Inya Lake,

…one may have a choice to dine outdoor
under the moonlight by the lakeside,

…or in an open veranda, also with
the view of the beautiful Inya Lake,

…or even in an informal
dining area like the porch.

There are several private indoor dining rooms,

...with interiors that of a dominantly classy French
with an eclectic mix of local Burmese elements.

Whichever you choose, the dining
ambiance in Le Planteur is amazing.

With the gorgeous ambiance,

... we excitedly waited with abated breath to try the food.

This initially served us assorted breads and judging by
the freshly baked aroma and the creamy texture of
the dough- we knew that we are in culinary heaven.

What I initially thought as an appetizer, turned out tp
be an Amuse Bouche. a bite-sized ‘hors d'œuvre’,
French phrase which literally means mouth amuser.

As a French tradition, they offered complementary
wine, meant to prepare us for the main meal service,

The Hokkaido Scallop Mille Feuilles which means"thousand-leaves”,
the layers of puff pastry alternating with spicy Wasabi Ice Cream. It was an
unexpectedly delicious combination with the sweet fondant perfectly blending
with the fiery wasabi creating a piquant explosion of flavors in the mouth.

I loved the Foie Gras Pan Seared Salty Caramel.
The deliciously seasoned and perfectly pan seared
Foie Gras was sinfully creamy served with beetroot.
sliced and arranged ever so beautifully, creating
not just a delicious but also a visually stunning dish.

The Lamb Rack in Green Garlic Crust was
a work of art and a culinary masterpiece as well.
The lamb was tender and juicy and was coated
with tangy garlic crust spiced with aromatic herbs.

Another main dish which name I could not recall
but remember hearing a flatfish from the waiter,
and just like the lamb it was a also a culinary gem
as it has a deliciously subtle aromatic herb flavor.

They served the Raw Mil Premium Cheese Board
where a great selection some of the finest French
cheeses was served, a holdover from European dining
tradition of serving a cheese course after the mains.