Myotha National Golf Club

Myotha National Golf Club in Myanmar is something special. Located on a 688-hectare space, the 18 holes of golf is the best layout in Myanmar, and by a wide margin. The Myanmar golf club holds itself against the tops in SE Asia and is of such high standard that it will attract professional Asian Tour events. It plays a massive 8,000 yards from the tips and is one of the toughest golf courses in Asia, if not the world. At the same time, from the forward tees, the course is quite manageable and is one of those few courses that plays easier for shorter hitters. Many courses claim the same, but few pull it off.
Myotha National Golf Club, which is located in an emerging industrial zone 50 kilometers south of Mandalay, Burma’s second largest city is part of a massive industrial park complex. Myotha National sprawls over a natural site of cliffs, canyons, and 40-meter elevation changes. Two very deep and dramatic arroyos wind through the course around which many holes have been sculpted. Year-round dry conditions, thick desert plant material, and scrubby exposed surface rocks make the site more resemble an Arizona desert than an Asian jungle environment.  In this respect, Myotha is unique among golf courses in Asia.

Notable holes are debatable; they are all good. However, the 3rd is a unique S-shaped par 5.  The 4th is a dogleg left, and long hitters can almost drive the green if going over the left scrubby area. Watch the second shot as it funnels into the green. Anything over the pin easily ends up the wrong tier which results in a sure 3-putt, if not worse. Under clubbed chips are preferred over aggressive shots. The 5th is one of the shorter par-3’s. Be sure to avoid the elaborate waterfall and rockwork right of the green. Walkers take advantage of a rock path to the green, while carters must park almost 360 degrees around the back to the green.

Service, caddies, and facilities at Myotha National are first-class. F&B are always handly with the roaming beverage cart, and fine dining is specializing in Thai and Burmese dishes.