Added $3 for dessert too. A real good deal, I must say. I've never tried Burmese cuisine before and today I felt the strong need to do so, and I'm happy I finally did!

Had the nation's signature dish, Mohinga, as my main. The crunchy chickpea fritters added a nice contrast to the silky vermicelli, which soaked up the savoury, catfish-based broth. The Tea Leaf Salad was a melange of nuts, sesame seeds, fried garlic, dried shrimp, and fermented tea leaves; I've never tasted anything like that before.

The Burmese Milk Tea was surprisingly very good. Aromatic black tea nicely balanced with a splash of condensed milk -- silky and highly comforting.