The title of this book may be puzzling to those who aren’t familiar with Burmese food, but Singaporean writer and cake shop owner Bryan Koh (whose book on Filipino cuisine, Milk Pigs and Violet Gold , I reviewed in May) explains in the introduction.
“To say that mont hin gar, literally translated as ‘peppery soup snack’, is Burma’s most well-known dish is something of an understatement,” Koh writes. “For many an outsider it is the only dish for...
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