Not Too Sweet #2 and #3

I Still Call It Burma

Burmese · February 21 and 28, 2026

These are some of my favorite Burmese classics. We served the same menu on two Saturdays a week apart: tea leaf salad mixed at the table, a slow beef curry with coconut rice, Shan noodles in their own bowls, and palm sugar dumplings to finish.

The table before guests arrive, with the printed menu and Pegu Clubs in coupes

The menu

First course

  • Laphet thoke, fermented tea leaves with crisp cabbage, tomato, roasted peanuts, sesame, fried yellow peas, lime, and fish sauce

Second course

Third course

  • Shan khao swè, rice noodles in tomato and pork sauce with pickled mustard greens, crispy garlic, peanuts, and chili oil

Dessert

  • Mont lone yay baw, rice dumplings with molten palm sugar, shredded coconut, and pandan syrup

Drinks

#2 on Instagram · #3 on Instagram

The list

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The dinners are just for close friends for now, but I'm working on what's next. The list hears about it first, along with new recipes.

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