After walking around the colonial architecture of downtown Yangon, it was time to try local cuisine – mohinga, a fish-based soup that is commonly had for breakfast, but also enjoyed at lunch, and is personalized by each diner with boiled eggs, onions, noodles and deep fried vegetables like squash. And the day ends with a return to the Shwedagon Pagoda for an Insider Moment: the oil lamp ceremony at sunset, an offering to Buddha.