When Cherie Aung-Khin
started her manufacturing business in Yangon, Myanmar, 1993, she found out there
were no proper healthy food for her to eat every day, during work hours. In Myanmar,
only road side stalls, Chinese and Indian restaurants were available. Being a health
conscious person and need to avoid oily food and also avoid suffering from her very
sensitive allergies from unclean food, she has to hire a cook to prepare her daily food
at her office. All Myanmar people takes a lunch box from home, but, she needs a substantial
meal daily to support her very long working hours. She also do not want to eat cold food, spoilt
by living too long in Thailand before going back to work at Myanmar.
When she started her first retail shop in 1995, she started a small Myanmar restaurant,
using the premises of a garage of the place. She decorated it in a very charming and local bamboo
and thatch concept, for 30 seating. The same old cook was her chef and she introduced the local
dishes, making recipe and menu to sell. Setting up the dining tables in International standard with
simple bronze cutlery, with some serving dishes from Thailand and mixing with rattan and lacquerware
table top items. Furniture was not a problem as she newly started her furniture and home accessories
manufacturing business in Yangon and the showroom and the restaurant will carry, use and sell all her
designs. Lighting material was not readily available and thus, she made paper lanterns as hanging lamps.
With a very limited budget, the restaurant started and she trained a few raw hands village boys as waiters,
how to serve Myanmar cuisine in International style and standard.
What should she call the restaurant? Of course, GREEN ELEPHANT as she was born on Wednesday
(sign of Elephant) and in a green and lush garden atmosphere in a Myanmar style shed under thatch
roof with bamboo poles.
No doubt, it was a big success as that was the only Restaurant serving home cook Myanmar food
in a very healthy style, authentic and tasty. Due to the success of Yangon restaurant, she bought out
an ailing restaurant in Bagan 1997 and make it into the very foremost and first class Myanmar cuisine
restaurant on the beautiful banks of the Irrawaddy River. A huge NIM TREE in the center of the garden
provide a wonderful natural shade to the customers to sit down and sip French wine, which never reached
Bagan village before.
In the year 2000, with her successful 2 restaurant as track records, she open the present day
GREEN ELEPHANT RESTAURANT in Yangon. This is the first time, she personally involved to build an
open area 2 story wooden building so that customers can enjoy the garden effect in a small, limited area.
It has 300 seating with indoor and outdoor areas for all visitors to enjoy the same authentic food and
ambience, which she tightly supervise and control to keep up the all around quality. The restaurant is
full with foreign visitors and now a days including local Myanmar customers, all year around.
2002 March was the birth of the GREEN ELEPHANT MANDALAY. Being a second largest city in
Myanmar and also a trading town, Mandalay needs a good Myanmar restaurant as travelers who visited
the city has no opportunity to taste the local style cooking and its variety of fresh vegetables from
surrounding areas and beans that is so easily available in Yangon area. An old colonial teak house,
build in 1920 by teak traders was a perfect premises and the centrally, private location was a huge asset.
In Mandalay, she again hired and trained the local staff, who as never seen the way Myanmar food was
The concept of GREEN ELEPHANT RESTAURANT is to serve the authentic Myanmar cuisine with a
flare and style, that one do not see in the country easily. Cherie fully believes that all her learning from
outside World should be setting ways and trends for Myanmar. Also, she is very proud to show her many
talents through her business which has many doors for all type of visitors to enter. Quality is the key for
ELEPHANT HOUSE and the food, service and ambiance at the restaurants are keeping this policy without
cutting any concerns.