Burmese street food vendors used to serve mohinga as a breakfast staple but now the seafood soup is available all day long and is considered by some to be the national dish.
This meal is an ode to the rice noodle soup (but with the addition of flavorful crab) and the other timeless Burmese favorite, fermented tea leaf salad. There will also be a refreshing dessert to end the evening.
Reserve seats in advance: bit.ly/2GwuvHG
Course 1: Ginger Salad
Salad prepared with cabbage, fresh tomatoes, red onions, fermented dried ginger strips, fried garlic, sesame seeds, fry peas, and dried shrimp (can be omitted for vegetarians), dried coconut flakes — all tossed with fresh squeezed lemon juice.
Course 2: Crab Mohinga (Noodle Chowder)
Comforting seafood chowder with rice noodles and assorted toppings: steamed local crab, onions, cilantro, lemon, chili, fried onions, and yellow split pea crackers (pè gyaw).
Course 3: Plum Tapioca
Sugar-free plum-flavored tapioca pearls with cubes of sweet potato. Served with coconut cream and freshly shaved coconut.