Aung Coffee

At Aung Coffee, choosing a coffee to suit your taste is part of the pleasure. The hand-drip selection includes a light roast from Ywangan, described as gently sweet like apricot, with a lingering fruity finish, and Rubyhils, with the bitterness of cacao and the deep sweetness of dried prune. For something milkier in character, Sinnetchaung is said to have a silky texture and a gentle sweetness reminiscent of honeydew melon. One visitor recalled sampling several coffees and hearing about their flavour profiles before settling on a favourite—a helpful introduction if the bean names alone leave you undecided.

Today's Coffee, at 390 yen, is an easy place to start. One customer found it slightly tart and fruity, quite different from the deep-roasted coffee served at old-fashioned kissaten. A café latte, meanwhile, was described as having dried-fruit notes followed by a finish reminiscent of semi-sweet chocolate, offering plenty to enjoy even with milk.

For something sweet alongside your coffee, choose from Basque cheesecake and carrot cake. A visitor who paired the cheesecake with Today's Coffee said its restrained sweetness and airy texture worked well with the coffee's deep aroma. Another enjoyed carrot cake with a café latte, noting that the coffee's fruitiness and chocolate-like character complemented the cake. Coffee jelly is also made with Myanmar specialty coffee brewed by hand, offering a different way to enjoy the coffee than in a cup.

Those curious about Myanmar sweets might try sanwin makin, a simple cake made with coconut and banana. The kawara senbei—traditional Japanese biscuits—come two to a packet and are also suggested for dipping into coffee or a latte. Aung Coffee welcomes both dine-in customers and takeaway orders, whether you have time to savour the beans or would rather take coffee and sweets with you.