A Burmese culinary trademark are the kerb-side teahouses selling sweet tea loaded with condensed milk, green tea or spiced chai.
Tiny tables and chairs and battered tin teapots are the sign that you’re in teahouse territory. Pull up a pew and get ready to refuel.
Teahouses are a social institution for the locals. For travellers, they’re a great place to sit and watch a very different world go by.
Travel to a rural area and you’ll see a patchwork of agricultural polyculture, including rugs of red chillies drying in the sun.
Dried chilli and fermented fish are amongst the meagre offerings on sale at this rudimentary market stall.
Fermented or pickled fish is the base of piquant dips served with a traditional Burmese meal. Breath-taking, in so many ways.
A lesson in boutique butchery. All you need is a basket of bits of meat, a cleaver, and a couple of plastic bags.
Chicken delivery. A poultry vendor transports his fresh wares to market.
The highly fertile floating gardens of the Intha people of Inle Lake are an agricultural oasis.
Intha farmers grow flowers, tomatoes, squash and other produce on long wooden trellises supported on floating mats of vegetation.
The ones that got away. An Intha fisherman pulls in an empty net pre-sunset.