“The food of Burma (now Myanmar) is an amalgam of Indian, Chinese, and Southeast Asian cuisines and reminds me most of Thai, Vietnamese, and Cambodian cooking. At YoMa, lemongrass, chili peppers, lime, garlic, ginger, shallots, and cilantro are plentiful, as are rice and noodles. YoMa's owner, Burmese-born Sai Kyaw, slow-cooks some of his dishes and uses a mortar to hand-grind some spices, a laborious process that brings out subtle flavors...YoMa is good, it is very, very good.” (Boston.com)
Like many of items on the menu at Yoma, tofu jaw, or Burmese tofu, homemade from chickpea flour, is a bit of a taste revelation: so creamy, so light. From there, move on to la phet thot (green tea leaf salad, a salty, crunchy plate of ingredients unfamiliar to most American palates; ohn note knot swe (a fragrant chicken coconut soup with noodles), and more, (Boston.com)
