What You’re Agreeing To
Welcome to Club Rangoon. Using this site means you agree to respect the stories, flavors, and work that bring each recipe to life. Every page, photo, and ingredient list was created not for copying or reposting, but for sharing culture through food and memory.
You’ll find personal experiments, traditional Burmese dishes adapted for modern kitchens, and the echoes of homes left behind. While we’re not here for formalities, a few ground rules are necessary to protect everyone who contributes and visits.
By accessing clubrangoon.com.hk, you accept these terms. If that doesn’t sit well with you, we understand—feel free to exit the page.
Ownership of Content
Unless otherwise noted, all content belongs to Club Rangoon. This includes:
- Written material (recipes, stories, notes)
- All images and visual elements
- Site design
- Original methods, formats, and concepts
Much of this content began in a steamy, one-burner kitchen or grew from a homesick afternoon. Reproducing it for profit, mass distribution, or AI model training without permission isn’t just inappropriate—it’s prohibited.
Want to share something you enjoyed? Please link directly to the source page. Republishing full recipes or images without proper credit is not permitted.
Use of Recipes
Cooking Burmese food at home is encouraged—especially if it’s new for you. Feel free to explore, adapt, and even improve upon any dish here.
However, if you plan to post your version—on a blog, social channel, or in a newsletter—you must write your own steps, take your own photos, and clearly mention Club Rangoon as your inspiration.
Simply duplicating methods, measurements, or tone and calling it yours crosses a line. That’s not creativity; that’s copying.
Comments and Community
We aim to build a space that feels like a calm kitchen, not a crowded market. Questions, feedback, and stories are all welcome—as long as they’re respectful.
Comments containing hate, spam, promotion, or personal attacks will be removed immediately. This isn’t a public debate platform. It’s a space for care and curiosity. If disrespect continues, we reserve the right to block your access.
Allergies, Substitutions, and Food Safety
Every kitchen operates differently. Ingredients vary, dietary needs differ, and not every recipe suits every body.
We try to mention common allergens when possible. Still, you're responsible for reading your labels, checking your ingredients, and making necessary changes. If you have medical dietary restrictions, consult professionals.
Cook with attention. Check expiry dates, keep surfaces clean, and store food properly. No recipe is worth a hospital trip—no matter how nostalgic it tastes.
Accuracy and Changes
Our recipes are tested, but usually in a single environment: one stove, one cook, one kitchen. Conditions vary, and your setup may require adjustments.
We aim for accuracy in ingredients and instructions. Even so, typos or omissions can slip through. If you notice an issue, reach out. We appreciate feedback and work quickly to correct errors.
Club Rangoon reserves the right to revise or remove any post, image, or page at any time without prior notice.
Copyright and Fair Use
Materials on this site are protected under global copyright laws. You may not reuse, republish, or profit from our content without written consent.
You’re welcome to:
- Share direct links
- Mention Club Rangoon by name
- Print a recipe for personal cooking
You may not:
- Use our content to train AI models
- Resell any adapted version of our recipes
- Include our text or images in books, videos, or courses without permission
When in doubt, ask. Respecting the work goes further than assuming it’s free to take.
Links to Other Websites
Occasionally, we link to helpful tools, related blogs, or ingredient sources. These third-party sites are not under our control unless clearly stated. Visiting them means stepping outside our kitchen.
We can’t guarantee the quality or safety of any external link. Browse mindfully, especially before entering payment details.
Privacy and Data
Privacy matters here. When you visit Club Rangoon, basic anonymous data may be collected, including:
- Pages visited
- Time spent on site
- Country-level browsing location
This helps us understand what’s resonating and where our readers cook from. We don’t sell this data. We never share your email address with outside companies.
If you subscribe to updates, your email will only be used to send site-related messages. You can unsubscribe at any time—no guilt trips.
We use tools like Google Analytics to improve the site. These may place cookies in your browser. You’re free to disable or clear cookies through your browser settings.
Age Restrictions
Club Rangoon welcomes most audiences, but we don’t knowingly collect data from children under 13. If you’re underage, please ask for adult guidance before sharing any information.
Parents or guardians who believe a child submitted data may contact us to have it removed immediately.
Changes to These Terms
As the site grows, this page may change. We’ll note major updates at the top. However, we won’t send alerts or emails about every edit.
By continuing to use the site after updates, you accept the revised version. If you’re a regular reader, consider checking this page now and then to stay informed.
Reach Out
Questions about a recipe? Want to clarify something in these terms? Found an error or want to share your cooking story?
Contact us any time:
📧 Email: contact@clubrangoon.com.hk
We check messages often and aim to respond within a few days. Whether you’re in Tokyo or Toronto, we’re always glad to hear from our community.