Cultural discovery through Mont Di

Mont Di opened a door into a cuisine I'd previously known almost nothing about. The complex and earthy flavours are unlike anything in my usual rotation and I mean that positively. laphet fermented tea leaf salad is a uniquely Burmese ingredient used in salads and as a stimulant snack. Understanding that context made the dish taste different — richer with meaning.

I learned that fish paste ngapi is central to this cuisine's character, not just a seasoning. The a traditional Burmese home breakfast setting was authentic and helpful for understanding what I was eating. toddy palm juice completed the picture. A genuinely educational meal.