"A Burmese-rooted kitchen led by chef Bawmra Jap that fuses Burmese, Vietnamese and Thai influences to deliver soulful dishes like tea leaf salad, tiger prawn ceviche, Kachin chicken and smoked pork fried rice, with cocktails such as the Rangoon Sour and desserts like chocolate and carrot blondie and Manipuri black rice pudding rounding out the menu." - ByArundhati Ail