This comforting meal includes chicken noodle soup made with made-from-scratch coconut milk. Ma grates shredded coconut by hand and squeeze fresh coconut milk for her favorite Burmese dish.
Reserve seats in advance: bit.ly/2mNUCS3
Course 1: Tea Leaf Salad
Savory and complex fermented tea leaves tossed with shredded cabbage, sliced onions, peanuts, fried garlic, fresh tomatoes, and dried shrimp.
Course 2: Samusas
Handmade and freshly fried samusa served with a special, spicy tamarind sauce.
Course 3: Coconut Chicken Noodle Soup
Burmese style coconut noodle soup with chicken cooked in turmeric, ginger, coconut broth. Topped with sweetly caramelized onions, eggs, cilantro, lemon, and powdery chili flakes.
Course 4: Plum Tapioca
Sugar-free plum-flavored tapioca pearls with cubes of sweet potato. Served with coconut cream and freshly shaved coconut.