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From the land of green ghosts

Appears in
Food and Travels: Asia

By Alastair Hendy

Published 2004

  • About

A Pa hoh tribeswoman sips tea in Kalaw’s hill station market at one of the eating stalls. The best is Aung Nyein Chan Aung Restaurant. Hardly a restaurant. A shoe-box kitchen, clean and neat, and some tables where they serve Shan noodles, Bamar food: noodles tossed with niblets of pork, chicken and spring onion, topped with crisp noodle for crunch, plus pickles, and a bowl of clear greens soup, as standard.

5.30am. It’s pitch black, I’m late, and the boat waits at the Ayeyerwady River for Bagan. I scramble out of a jeep, on to a steep bank and down a stairway lit by candles that flicker and flinch from the night-cool. Baskets of snacks and their sellers perch on steps that lead to water, moon-black and thick, where a hubbub of chat and music stirs boats. I clamber aboard, cutting it fine. A horn blows and we heave out, heavy, into a fug of blue smoke and blast; launching into the bitumen-black of night. The distant fires of the Mandalay shore dwindle, flicker, and are gone.

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