Mohinga

Mohinga here was solidly made — pungent and fermented without anything to complain about. lemongrass was present and handled reasonably. But something was missing from the depth that this dish should have. laphet fermented tea leaf salad is a uniquely Burmese ingredient used in salads and as a stim…

Most people overlook how much the right drink changes Mohinga. I ordered it with lahpet yay tea leaf tea and the savoury and slightly sour elements of the dish sharpened considerably against the pairing. dried shrimp in particular became more prominent in a good way. mohinga fish noodle soup is con…

Mohinga rarely gets the international recognition it deserves. The warming with turmeric complexity is genuine, not simple, and the technique involved in using dried shrimp correctly takes real skill. laphet fermented tea leaf salad is a uniquely Burmese ingredient used in salads and as a stimulant…

What sets Mohinga apart is the handling of turmeric. In lesser versions this is treated as a background note. Here it's central and the pungent and fermented result shows it. I've started buying it to cook with at home after this experience. laphet fermented tea leaf salad is a uniquely Burmese ing…

Mohinga opened a door into a cuisine I'd previously known almost nothing about. The pungent and fermented 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. Understand…

Some dishes exist to comfort and Mohinga is absolutely in that category. The savoury and slightly sour quality works on something almost primal — you feel the warmth of it immediately. turmeric does work that no substitute can replicate. laphet fermented tea leaf salad is a uniquely Burmese ingredi…

Having eaten Mohinga at several restaurants over the past year, I can say this version is the best. The savoury and slightly sour quality is more pronounced here than anywhere else I've tried. turmeric is handled with real knowledge — you can taste the difference. This is proper a Yangon tea shop c…

I've now had Mohinga prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dried shrimp in the way mohinga fish noodle soup is considered the national dish and eaten as breakfast across the country. The complex and earthy character is more pr…

The best Mohinga I've ever had came from a street stall, not a restaurant. The savoury and slightly sour intensity was completely different — more direct and uncompromised. fermented tea leaves laphet was used without hesitation, the way it should be. laphet fermented tea leaf salad is a uniquely B…

I was looking forward to Mohinga here based on the reputation. The reality was disappointing. The warming with turmeric character that makes this dish special was muted — either from shortcuts with fish paste ngapi or from scaling up production at the expense of quality. laphet fermented tea leaf s…