Closed on Mondays
Tuesday to Friday: 18:00 - 23:00
Saturday and Sunday: 11:00 - 23:00
We accept bookings for our tables, and welcome walk-ins at the chef's counter.
- Disabled Access
- Private Dining
- Free WiFi
- Gluten Free Available
- Weddings and Other Private Parties Catered for
Named for the historic road on which it resides, The Pansodan is a place where plates of traditional Burmese fare, botanical cocktails and put simply, good times, collide within a former Bank of India building in Yangon. Anything but cliche and curated with a contemporary lens by Pun + Projects, The Pansodan references the format of the iconic French brasserie - places long celebrated for their no nonsense approach. One where a simple menu of uncomplicated and nostalgic favourites reign and service verges on the charmingly invisible.
While there is little doubt that the current industry is a pale shadow of its past, we think local seafood is still world class in terms of quality and diversity and can be sustainable if carefully managed.
In this day and age where most people live in big cities, where hunting and foraging is not really an option, wild local seafood is one of the few remaining means from which we receive nourishment directly from our surrounding nature.
Excellent meal, excellent food, excellent service, really enjoyed it! And an improvement from my first visit (which was very good) but it seems it's a really polished offering! Bravo!
The portions were incredibly tiny. Service was great except the manager said we were 'hagging' when we asked to waive a bottle of corkage. Hagging wouldnt be my choice of word, we were simple asking, and not begging. Innovative dishes and you could tell a great deal of care when preparing. Suggest instead a degustation menu.
The portion sizes were very small. The potatoes and chorizo appetiser was below average. Potatoes over cooked and hard, 1 chorizo piece was namesake for the dish. On the whole portion size vs the cost was mismatched. Baked salt fish was very fresh. But other than that there was no taste. Without the sauce the fish was bland. The charcoal prawns also had no taste and were served with commercial tomato sauce!? What was the chef thinking? Overall very friendly staff. We got loads of desserts to try on the menu free of charge and the potato dish was also not charged as it arrived pretty much when our food was over. Hope to give Fish School another chance with some more friends. But if the food taste and portions don't improve, then won't be a third time! Thankyou for great service and extremely friendly staff.
Many choices of starters but just a few main courses to choose. Very cold (no heating inside).
The food - especially the Dover Sole and the desserts -was exceptional! And there were still so many dishes we haven't tried. We look forward to coming back again.
Excellent night out destination. Great food overal and cooking precision which for fish is essential. The shrimps where maybe a bit overcooked and not very interesting but the other starters and John Dory were stunning. Wine list is varied and interesting. Service is efficient, caring and smiling. Definitely a place to try and come back... Again and again. Well done fish school team!
I came to know about your restaurant from reading a newspaper article when I was on the plane and was attracted by the location and the concept. We were most impressed with the dover sole and the wagyu beef which were just meticulously done, very tastful. We ordered three desserts and loved everyone of them especially the tofu. Your neighborhood is one good reason I came as I was brought up in the same street just a few blocks away. Have already passed out your namecards to my foodie friends. I will come again when in HK. Wish you all the best and prosperous business.
In Cantonese cooking, steaming is the best way to cook seafood, especially fish. Maybe worth considering combining steaming in your whole fish dish?
Excellent - thank you
Our party of 3 had a very enjoyable dinner as we are all very happy with the meal. We had the bouillabaisse, slipper lobster, snapper cerviche, eel and bream. The ingredients are fresh and the cooking appropriately handled. The only suggestion we have is that the bouillabaisse can be served hotter as it is only lukewarm while served.
Great dinner with work colleagues...service was fantastic and food amazing. Super lush...