Orng KitchenMyanmar/Orng+Kitchen

Overlooking a large pond and herb garden, Orng Kitchen’s philosophy is Love, Passion and Dedication. Its concept is simple: to offer an affordable, high quality dining experience inspired by French cuisine using only local and seasonal ingredients in a comfortable and unpretentious atmosphere. The kitchen serves the finest seafood and shellfish from the West coast of Myanmar, Rakhine State. The emphasis here is on the suppliers who provide the freshest and most sustainable produce. The service at ORNG Kitchen is welcoming and non-intrusive thanks to a professional team lead by Jason Marz.



Contact the concierge on



The Chef and the Brigade

“Originally from a village outside Mawlamyine, the capital of Mon State, I moved to Edinburgh, Scotland, to earn a masters in politics. During my studies, however, a kitchen job I took became more than just a way of making ends meet. A deep passion for cooking began to boil within, and by the time I started to write my thesis I had emotionally checked out of politics. I come from a farming background - all my family, all the generations, are farmers. Today, I am proud to use the best available ingredients sourced in Myanmar (from my garden or my suppliers) to create dishes I hope are both delicious and well-presented.
When I used to work right in the city centre, the fruit and vegetables available in the markets were really disappointing, full of pesticides, full of chemicals. So, when I moved up here, I asked some of my relatives in Mon State to grow some of the vegetables for me. Even the onions... all onions for Orng Kitchen come from Mon State. Some of the salads and micro-greens are served raw, so it is very important that they are chemical-free. With my team we were honoured with two Myanmore awards - Chef of the Year in 2018 and Restaurant of the Year in 2019.”



  • Atmosphere
  • Atmosphere
  • Atmosphere
The restaurant is designed in white and grey hues. Guests are welcome to view the chef and his brigade through the open kitchen. The 30-seat dining area is completely open to a pond where geese swim freely. Around the pond, rows of vegetables and fresh herbs grow under swaying eucalyptus trees.


  • Cuisine
  • Cuisine
  • Cuisine
The restaurant offers both a set lunch menu as well as an à la carte menu for lunch, and a 5-course dégustation menu or à la carte menu for dinner. The cuisine does not try to pretend to be in Europe. There is a special Myanmar feel to it. The menu is seasonal and all ingredients are locally sourced as the chef is a firm believer of eco-friendly practices and protecting the environment. His signature dishes include: a confit duck ballotine served with a fried quail egg, apple purée and balsamic reduction; and mudfish with wild snails gnocchi and beurre blanc.

Facilities and Highlights


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Facilities and Highlights

Useful Information

Opening time:
Tuesday-Sunday Lunch 12.00pm- 14.00pm / Dinner 18.00pm to 22.00pm

Closing period:
Weekly Closing: Monday

Annual closing:
12-20 April

Time zone: (GMT+06:30) Rangoon
Currency accepted: USD, MMK
Electricity voltage: 220V
Electricity plug type:      
By taxi, get to Hotel 7 Mile, and continue on Highland Avenue, until Highland Lodge, then take the alley doing down and across.
Airport: Yangon International Airport (RGN) - 8 km

No.1, U Sein Mg Lane Konemyint Yeik Tha Street 7 Miles - Mayangone Township Yangon Yangon, Myanmar

Your concierge is ready to assist you with planning and completing your reservation, contact them on dine@secret-retreats.com

We Care


Sustainability at Orng Kitchen is common sense. Myanmar has fantastic fish and seafood that the country exports all over the world, so why would they import any? They don’t. How much pollution does it create to get one salmon from Europe to Myanmar? Too much. On its permanent menu, 100 percent of the restaurant’s produce is locally sourced. To them, it simply would not make sense to do otherwise.

“Set away from tourist areas just outside of Yangon, this surprising and delightfully refreshing restaurant serves local ingredients prepared by passionate Chef Orng.”
Kim, the discoverer.

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