Chef Yin Mon

I am a innovative Asian chef with strong traditional culinary roots. I would love to bring authetic flavours with a twist and creat a nice plate of meal.

I was born in Rangoon, Burma, and grew up in Mandalay, the last known kingdom of Burma. Burma is located next to China, Thailand, Laos, and India. So Burmese cuisine is the melting pot of many Southeast Asian nations. My culinary journey is interesting, exotic, and full of stories. Grew up in a big local culinary business family, I gained pieces of knowledge not only in basic kitchen skills but also at the restaurant operation levels. As a member of the family of the most popular noodles restaurant in the city of the nation that was well-preserved in culinary aspect without any industrial product influences like other neighboring Asian countries, I learned how to make Asian curry pastes from scratch, how to bring out the flavors from the ingredients, hand-made noodles, well-preserved primitive skills of handling livestock from my grand mothers, mother and local hunters, fishermen and excellent home cooks.

I moved to the Netherlands in 2021 and start working in the culinary industry as a freelance chef for many catering companies, well-respected hotel chains, and well-respected Asian restaurants such as Hosokawa (one of the oldest Japanese restaurants in Amsterdam).

But I feel the culinary fire of my roots in me is still going strong and want to preserve these. I would like to share my Asian culinary knowledge which I learned from some great women and men (from my grand mothers to a very old local hunter I met in the deep deep rain forest of Burma) with everyone who would love to cook delicious food in the old ways I used to cook in Asia.