"On a blustery January afternoon at Queens Center Mall in Elmhurst, as shoppers hustled through the food court past McDonald’s, Panda Express, and Sbarro, Myo Lin Thway repeatedly flung a palm-sized mound of dough against his steel prep counter. Within seconds, it spread into a sticky sheet that was as big and as round as a pizza pie. Contending with gravity, Thway turned to his stovetop and draped the nearly translucent wheel of dough on a hot slick of oil. He spooned a reddish-brown mass of seasoned, minced chicken at the center, spread it flat, and folded the dough over the filling one corner at a time, frying and wrapping each side to form a crispy, rectangular packet." - Caroline Shin
