In Focus

Babett Eatery & Bar

PHOTOS Phyo Thiha

Babett is a trendy, new restaurant opened just last month, which in that short time has been busy with Yangonites as a meeting point for both business customers and friends. Hugely hyped by extensive social media and advertising campaigns, it seems everyone knew about Babett and G Hotel – which it is part of – before the doors were even open. Claiming to be, ‘an inspired new wining and dining lifestyle destination,’ and occupying a dominant corner in the popular Yawmingyi area, expectations were high.

The reception of G Hotel runs right through Babett. The bar has wrap-around stool seating and interior design is on the trendy side of casual.


There are comfy couches, proper dining tables and high stool options depending on the formalness of the occasion for your visit to Babett. Vintage Burmese artwork on the walls and shelves of funky antiques are about the only things that would remind you you’re in Myanmar. The outdoor area will be a big hit during cooler months.

“The name ‘Babett’ itself means lady, feminine. So, Babett is a young lady who is friendly and easy to get to know,” said the General Manager and Chef de Cuisine Chef Sylvain Royer.

Babett has sister restaurants across Southeast Asia similarly named Ginett (Singapore) and Scarlett (Bangkok and Hong Kong).

The food menu of the Babett is mainly Spanish/Mediterranean style and there is a tapas menu featuring cold cuts, salads, pasta, seafood, pizza and grilled meats. All of the wines are imported and most are from France.
“Wines are carefully selected by me. So, our collection will be different from other places,” said Chef Royer, adding, “what we want is our customers sharing good moments with worthy and affordable food and drinks.”
The price of a single glass of wine starts from 4,500Ks and bottles from 25,000Ks.

“There’s no exact main target of customers we want to serve. We serve food and drinks at reasonable prices so, I would like to see all kinds of customers – both young and old,” he said.

The tapas menu is well-priced at 3,000Ks per dish. Codfish brandada roll was unexciting and could do with more seasoning while croquetas de jamón were more rich and tasty. The deep fried calamari served with aioli was overly chewy – a surprising blunder. The G-board with three cold cuts from Italy, France and Spain and well-paired cheeses is delicious with wine and great for sharing – as is the price at 40,000Ks. The menu ticks boxes by including some Burmese favourites but priced at four times higher than even high-end Burmese restaurants, I can’t imagine them being on many orders. But that’s okay because diners aren’t here to sample local cuisine.

The dry-aged imported Black Angus rib eye steak (45,000 – 70,000Ks) is the star of the show. A hearty and perfectly seasoned steak is cooked to heavenly perfection – the centre meat soft and flavourful with the outer side charred just the right amount. Paired with light and zingy red wine sauce, this dish alone will have you planning a return to Babett next week.  

As for drinks, the signature cocktails are fun and tasty. Served in a cute copper cup, the Baby Cooper (7,5000Ks) with bourbon, Jagermeister, bitters, lime juice and ginger is zesty and strong. The Spicy G does not actually contain chili (garnish aside) but infused tequila, passion fruit and a warm spice from the ginger is soothing and makes for an overall gem of a drink.

For its menu gems, exciting drinks and great atmosphere, Babett is a place for all occasions – especially if you can avail of one of their generous promotion such as the tapas and wine offer (6,000Ks for one tapas plate and a glass of wine) or $1 happy-hour beers (daily 5-7pm).

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Marie is copy editor and writer at My Magical Myanmar since 2016. From Ireland but living in Myanmar for the past five years, she specializes in travel writing and hotel and restaurant reviews. Her writing and photography have been published in numerous local as well as major international publications including Al Jazeera and The Irish Times. Her passion lies with exploring unknown destinations and discovering diverse ethnic cuisines."""


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