Why This Site Exists
Club Rangoon didn’t begin with strategy. It started when a fridge broke, hunger hit hard, and a craving stirred something old and real. Cooking that night wasn’t about trends—it was instinct. The heat, the flavor, the rhythm of movement brought back something buried.
This site grew from that feeling. It captures moments that began in Yangon and found new life in Hong Kong. Now, they stretch into kitchens across continents—from Nairobi and Berlin to Tokyo and Toronto. Readers don’t come here for buzzwords or perfection. They come seeking dishes that feel like memory and moments they can trust.
Types of Compensation
To sustain the work behind every post, Club Rangoon sometimes accepts compensation. This may take the form of payment, complimentary products, event access, or discounted services. Each time content includes a sponsored element, you’ll see a clear notice. We aim for clarity—not legal fog.
We test everything we feature. If a pot fails or a product lacks substance, it stays off the page. Inclusion doesn’t come from obligation; it comes from value. Compensation never influences the honesty of a review. The food must speak first—loudly and without compromise.
Affiliate Links
Affiliate links appear in some posts. When you click and buy, we might earn a small commission. That helps fund the real costs of running this space—hosting, ingredients, utilities, and hours of testing. Still, commissions don’t shape what we recommend.
Only products that helped shape a recipe earn a spot. If a spatula didn’t hold up or a spice lacked intensity, we leave it out. You’ll never find links padded in to fill space. Instead, we focus on tools and ingredients that matter.
We currently partner with Amazon Associates, Shopee Affiliates, Lazada, and select regional merchants. All links are placed with care—no flashing buttons or clickbait tricks.
Sponsored Content & Brand Collaborations
Club Rangoon occasionally collaborates with brands. When we do, the post clearly states the nature of the relationship—“Sponsored,” “Paid Partnership,” or “In Collaboration With.” There’s no fine print, and nothing gets hidden in footnotes.
We choose partners with values that align with our own. That means turning down diet fads, soulless seasonings, and any offer that erases cultural context. We maintain full creative control. If a brand suggests watering down the story, we walk away.
Every collaboration starts with respect. That respect extends to the reader, the recipe, and the kitchen where it all comes together.
Editorial Independence
Club Rangoon never sells its voice. Paid or unpaid, each post comes from experience—not persuasion. We cook, taste, rework, and write without external influence.
While we may accept factual clarifications from a partner, we never allow them to alter opinions, tone, or language. What you read reflects what we felt and tasted in the process. Brands don’t shape that narrative—we do.
Our goal is not to please an algorithm or chase keyword counts. It’s to remain sincere and grounded in the kitchen’s truth.
Reviews & Product Mentions
Reviews appear occasionally. Sometimes we receive a press kit. Other times, a reader suggests something worth exploring. Often, we buy tools ourselves. When we include a product because it made an impression, we say so.
Every item goes through the same process: use, test, evaluate. If it shines, we explain why. If it fails, we don’t hide the flaws. There are no stars, no point systems—just experience, explained plainly.
We describe the texture, the effort, the learning curve. That approach offers readers more value than ratings ever could.
User-Generated Content & Community Comments
We believe readers help shape this space. Their stories, suggestions, and questions make our kitchen stronger. Comments often lead to better methods or unexpected ingredient swaps.
However, we maintain standards. We moderate every comment to remove spam, harassment, or commercial pitches. This site values respectful exchange, not noise.
Guest contributions appear from time to time, and we credit every contributor. Ghostwriting doesn’t live here. Recognition matters because stories come from lived lives, not templates.
Email Subscriptions & Content Use
Subscribing means you get updates—recipes, behind-the-scenes notes, and sometimes a look at what’s next. Your email stays private. We never sell or rent that data. Trust, like good broth, takes time to build and seconds to lose.
Want to share content from Club Rangoon? Reach out. Whether for reposting, translating, or quoting, all we ask is that you credit clearly. The words, photos, and recipes come from real work and deserve respect.
Changing This Policy
Club Rangoon changes as its community does. When updates affect this policy, we revise it openly and note what’s different. We won’t bury edits or rewrite history without saying so.
You can return to this page whenever you want to see how things work. We promise ongoing clarity, not static promises.
Questions or Concerns?
Got questions about a review, a recipe, or a potential collaboration? Send them our way. We respond like we cook—honestly and with care. Whether you’re a reader with feedback or a brand with an idea, we’re open to a conversation.
You can reach Club Rangoon at:
📧 contact@clubrangoon.com.hk
We don’t send auto-replies. A real person will respond. Always.