Burmese Food and a Hopeful Vision at Yun Café & Asian Mart | The New Yorker
"Yun Café, which opened in August, is subterranean, at the bottom of a set of stairs leading to the Jackson Heights–Roosevelt Avenue subway station. The café faces a tiny bodega and is within spitting distance of a barbershop. Yun’s married owners, Tin Ko Naing and Thidar Kyaw, are from Myanmar, where salad is a pillar of the cuisine; the year-round average temperature is eighty degrees. Burmese salads, which are the clear draw of the place, including laphet thoke or tea-leaf salad, and other variations with fermented ginger, green papaya, green mango, and egg noodles or white-rice vermicelli with chicken or tripe, and homemade tofu or fish cake. The samosa 'salad' is more of a soup, and the mohinga noodle soup is considered Myanmar’s national dish. Naing and Kyaw did not intend to open a Burmese restaurant during a global pandemic but found success with their Burmese food offerings." - Hannah Goldfield
