Not Too Sweet #2 and #3

I Still Call It Burma

Burmese. Saturday, February 21, 2026 and Saturday, February 28, 2026.

This is the food my mom made for homesick Burmese kids when we first got to the States, and the food I miss most.

Same menu, two Saturdays a week apart. Tea leaf salad mixed at the table, a slow beef curry with coconut rice, Shan noodles in individual bowls, and palm sugar dumplings to finish.

Shan khao swè bowls plated for service
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

Shan khao swè bowls plated for service

From the night