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Authentic Burmese cuisine: tea leaf salad, mohinga, curries
"This is quite simply the best Burmese restaurant in the city. The interior is bare-bones and not particularly comfortable — though your ability to see into the kitchen is an advantage and a pleasure. The 100-item menu covers the vast sweep of the national cuisine, from athokes (salads — try the tea-leaf version) to noodle soups, stir-fries, and curries." - Robert Sietsema

"This East Village spot, run by Thidar Kyaw, Tin Ko Naing, and their daughter Yun Naing, offers a broad menu of Burmese cuisine, including soup, salads, paratha chicken, and curries." - MICHELIN Guide
"Husband and wife Thidar Kyaw and Tin Ko Naing along with their daughter, Yun Naing, run this tiny spot in the East Village. Despite its size, the hospitality is warm and the menu is surprisingly large. Burmese cuisine takes center stage here, and there is everything from soup and athokes, or salads, as well as hearty dishes including paratha chicken and curries. Kick off the meal with a delightfully crunchy Burmese pancake filled with vegetables and toasted sesame seeds but don't miss the house-made roti with rich, creamy potato curry. Kaut swe thoke, or yellow noodle salad, is another hit with tender noodles in a curry sauce studded with chicken, but no matter your selection, the flavors are bold, and the portions are perfect for sharing." - Michelin Inspector
"There are two areas in which New York falls short (yes, only two). One is getting the C-train to show up, and the other is having enough Burmese restaurants for you to eat some sweet and sour mohinga whenever you feel like it. Fortunately, Little Myanmar in the East Village specializes in this fish noodle soup. The fish and lemongrass flavors balance each other out like an old married couple, helping the bowl of seafood, thick noodles, lotus root, and crispy lentils come together. It’s light but not too thin, and completely refreshing." - neha talreja
"Little Myanmar is quite simply the best Burmese restaurant the city has yet to see. The interior is bare bones and not particularly comfortable — though your ability to see into the kitchen is an advantage and a pleasure. The 100-item menu covers the vast sweep of the national cuisine, from the salads called athokes (try the tea-leaf version) to noodle soups, stir fries, and curries." - Robert Sietsema


