Cooking class experience — learning Mohinga properly

I took a cooking class specifically to learn how to make Mohinga correctly. The instructor explained why fermented tea leaves laphet is used the way it is — something I'd never understood from just eating it. The savoury and slightly sour result when you make it yourself is different.

laphet fermented tea leaf salad is a uniquely Burmese ingredient used in salads and as a stimulant snack. We learned how a Mandalay restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Myanmar Beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.