The Strand Cruise is a genuine luxury cruise experience with access to many private moorings close to landmarks along the river. A highlight of the itinerary is an exclusive mooring overnight at Ava on the journey from Bagan to Mandalay, allowing passengers access the beautiful temple of Maha Aungmye Bonzan after the crowds have departed in the evening until the following morning. The Strand Cruise is also the only operator on the river to offer visits to the iconic U-Bein bridge on both north- and south-bound itineraries. www.thestrandcruise.com
Raised in the Puglia region of Italy where his family had their own restaurant, Christian Martena honed his skills in some of the greatest kitchens in Paris and has a love of classic French and Italian dishes, which he finely balances and finishes with a contemporary twist gained from his time living and working in Asia. Christian spent many years as Executive Chef at the renowned Opus Wine Bar and restaurant in Bangkok, often playing host to the Thai Royal family, before opening his own restaurant, Sensi, in Bangkok, which went on to gain critical acclaim. He showcases his skills at The Strand Restaurant at The Strand Yangon, open for dinner four nights a week and serving a seasonal menu of classic Mediterranean dishes enhanced with locally sourced ingredients.
Chef Sylvain Royer is General Manager and Chef de Cuisine of R&B Lab Company , which operates multiple restaurants in South-East Asia including Scarlett Wine Bar & Restaurant in Bangkok, which received the “Wine Spectator Award for Excellence” in 2016; Scarlett Café & Wine Bar in Hong Kong; and 25 Degrees Burgers, Wine & Liquor Bar at the Pullman Bangkok Hotel G. Born in Reims, France in 1972, Chef Sylvain was raised by his father, a Charcuterie chef. At an early age, he developed the passion for gastronomy and followed his dream by completing an apprenticeship at “La Garrene” Restaurant. His dedication to his work has gained him much success in the culinary world, having been awarded his first Michelin as Commis and Demi Chef de Partie at his alma mater “La Garrene Restaurant” in 1988 and his second Michelin star as Second de cuisine & Chef de cuisine at Le Cheval Blanc Restaurant, France in 1991. Sylvain is well-known for his Farm to Table concept; choosing only the best and freshest products for his cuisine. Ingredients used are often organically and locally grown and combined with the best European ingredients from his home country. www.randblab.com.
CHRISTIAN MARTENA
EXECUTIVE CHEF, THE STRAND YANGON & THE STRAND CRUISE, MYANMARRaised in the Puglia region of Italy where his family had their own restaurant, Christian Martena honed his skills in some of the greatest kitchens in Paris and has a love of classic French and Italian dishes, which he finely balances and finishes with a contemporary twist gained from his time living and working in Asia. Christian spent many years as Executive Chef at the renowned Opus Wine Bar and restaurant in Bangkok, often playing host to the Thai Royal family, before opening his own restaurant, Sensi, in Bangkok, which went on to gain critical acclaim. He showcases his skills at The Strand Restaurant at The Strand Yangon, open for dinner four nights a week and serving a seasonal menu of classic Mediterranean dishes enhanced with locally sourced ingredients.
SYLVAIN ROYER
CHEF DE CUISINE, R&B LAB COMPANYChef Sylvain Royer is General Manager and Chef de Cuisine of R&B Lab Company , which operates multiple restaurants in South-East Asia including Scarlett Wine Bar & Restaurant in Bangkok, which received the “Wine Spectator Award for Excellence” in 2016; Scarlett Café & Wine Bar in Hong Kong; and 25 Degrees Burgers, Wine & Liquor Bar at the Pullman Bangkok Hotel G. Born in Reims, France in 1972, Chef Sylvain was raised by his father, a Charcuterie chef. At an early age, he developed the passion for gastronomy and followed his dream by completing an apprenticeship at “La Garrene” Restaurant. His dedication to his work has gained him much success in the culinary world, having been awarded his first Michelin as Commis and Demi Chef de Partie at his alma mater “La Garrene Restaurant” in 1988 and his second Michelin star as Second de cuisine & Chef de cuisine at Le Cheval Blanc Restaurant, France in 1991. Sylvain is well-known for his Farm to Table concept; choosing only the best and freshest products for his cuisine. Ingredients used are often organically and locally grown and combined with the best European ingredients from his home country. www.randblab.com.
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