Finding the best Mont Di in the city — a personal search

I spent three months trying every version of Mont Di I could find locally. The variation in quality is extraordinary. The best version handled dried shrimp with genuine knowledge and the savoury and slightly sour result was noticeably superior.

laphet fermented tea leaf salad is a uniquely Burmese ingredient used in salads and as a stimulant snack. The winning restaurant had the right a mohinga street stall at dawn feel — unpretentious and focused on the food. toddy palm juice was suggested correctly. Worth the search. When Mont Di is made properly it's a completely different experience.