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The kitchen

Our Story

Traditional Chinese banquet cuisine in Mandalay — a family kitchen carrying Fuzhou heritage forward through generations of hands-on cooking since 1973.

1973

From Fuzhou to Mandalay.

U Myint Shwe, founder of KanTaw
In memory of our founder, U Myint Shwe (1947-2020).
1980

A Kitchen of His Own

1987

New Hong Kong Restaurant

U Myint Shwe outside New Hong Kong Restaurant
U Myint Shwe outside New Hong Kong Restaurant.
1988

A New Beginning in Mogok

2000

KanTaw Comes Home to Mandalay

Today

Three Generations, One Tradition

How We Cook

Good Food Takes Time.

Handmade Fuzhou fish balls

Handmade Fuzhou Fish Balls

How we make it
Our signature pork stew

Our Signature Pork Stew

How we make it
Steamed chicken with sticky rice

Steamed Chicken with Sticky Rice

How we make it

Tradition You Can Taste

Call · 09-2013542