Best Mont Di I've had — and I've tried a few

Having eaten Mont Di at several restaurants over the past year, I can say this version is the best. The pungent and fermented quality is more pronounced here than anywhere else I've tried. fermented tea leaves laphet is handled with real knowledge — you can taste the difference.

This is proper a traditional Burmese home breakfast cooking, not an adaptation for foreign tastes. toddy palm juice was the obvious choice and the combination was perfect. mohinga fish noodle soup is considered the national dish and eaten as breakfast across the country. Would return for this dish alone.