"Yum".

Myanmar's markets don't quite compare to those of Vietnam in the range of exotic ingredients available, although there are still some tasty morsels available.

I've eaten Tarantula in Cambodia but couldn't bring myself to try the above (which were huuuge and are eaten par-cooked, still moving). However, I've had local food wherever I've been.

Influenced by Thai, Indian and Chinese cooking, Myanmar dishes combine the best of them all. Because fertilisers are unaffordable, it's all organic, super-fresh and delicious.

On the more exotic side, snake whisky is something my Yangon guide, Moe, told me about. I try to be open-minded about local delicacies but there's a limit.

- Take 3-5 venomous snakes, plus any other available poisonous/stinging creatures (scorpions are good), and put them into an empty glass vessel.

- Slowly pour in neat whisky, until full.

- Watch the creatures not only drown, but also go wild in the process and expel all their venom into the alcohol.

Nice.

This delicious concoction should be left for 2-3 days but then drunk 'fresh' not long after.

Thanks, but make mine A Slow Comfortable Screw.