Not Too Sweet

That’s how my family asks how you are. My mom looked after people by feeding them, and she’d think about who was coming long before she thought about what to cook.

Not Too Sweet is my version of that: a table in my apartment where I can pass along the love and care I grew up with. A small group gives me room to go all out. I can spare no expense on ingredients and give every part of the evening the time and attention it deserves.

I was raised between Burma, Kuala Lumpur, and Los Angeles, and I’ve been in New York for more than ten years. When we first arrived in the States, my mom cooked for young Burmese immigrants who missed home. Later, she ran a restaurant under her own name, serving Thai, Chinese, and other Southeast Asian dishes.

I’m not a chef. I’ve cooked at home for a long time, and I taught and ran the Columbia Bartending Agency. I worked bars around the city, including Fred’s at Barneys, which is why there’s always a cocktail or two of my own on the table.