Shwe Sar Yan is a remarkable temple located in Thaton, Myanmar, known for its stunning architecture and rich cultural heritage.The temple is adorned with intricate carvings and vibrant murals that depict Buddhist teachings, making it a captivating site for those interested in history and spirituality.
Mohinga is the national dish of Myanmar. Mohinga is fish soup made with rice noodles, typically served as a hearty breakfast. It features a rich broth flavored with lemongrass, turmeric, and fish sauce, often garnished with boiled eggs, cilantro, and crispy fritters.Mawlamyine mohinga cooked to a thinner broth consistency with boiled peas, green beans, mint, fish cakes, and jaggery,
Thingyan Rice is the traditional Mon dish and the most popular dish of the Mon State. It is a bit tricky to cook. The rice is infused with wax extracted from burning candle and eats together with the fried salted fish and mango salad.Although it is popular as a Thingyan traditional food, the people from Mon State eat not only as a breakfast but also as a snack/light food at any time.
Ohn No Khao Swe is a traditional dish from the Mon ethnic group in Myanmar (Burma). It is a rich, flavorful noodle soup that features a combination of chicken, coconut milk, and a variety of spices. The dish typically includes egg noodles, which are cooked until tender and then served in a creamy broth made with coconut milk, garlic, ginger, and sometimes turmeric for color and flavor.
Bamboo Shoot Salad, known as "Ngapi Thoke" in Mon cuisine, is a refreshing and tangy dish that showcases the unique flavors of bamboo shoots, which are a staple ingredient in many Southeast Asian cuisines. This salad is particularly beloved by the Mon people in Myanmar for its crunchy texture and vibrant taste.
In Mon State, travelers can enjoy a range of accommodations, from traditional guesthouses to modern lodges. Many options offer stunning mountain views and easy access to trekking trails. Experience the warm hospitality of the Chin people, making your stay truly memorable.
