Chickpea Tofu and Pickled Tea Leaves: Myanmar's Unreal Cuisine, and Why It's So Hard to Find

Burmese food is something totally unique- a flavor profile shaped by an ancient history with roots connecting the empire to powerful culinary neighbors like China, India, and Siam, but with indigenous techniques and ingredients that make this cuisine all its own.

Somehow, in twelve years cooking and eating in Asia, it never occurred to me how strange it was that I didn't know anything about Burmese food. I never questioned why Thai, Vietnamese, and Malaysian food could be found anywhere, but the largest geographic country in mainland Southeast Asia- a place with a 4000-year history and an outsized influence on the continent- was invisible. But then I tried my first Burmese meal, and all of a sudden, a million questions needed answering.

This video is an attempt to answer- maybe not all of those questions, but at least...say...two or three? What are some of the iconic dishes in Myanmar? How did Burmese food take shape? And why have I never encountered it before?

We're diving into the Bangkok Burmese refugee diaspora to get as deep as we can into Thailand's hidden Myanmar subculture in a culinary adventure on OTR.

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0:00 - Introduction
1:27 - The Street Cart
3:13 - War
5:46 - The Burmese Market
7:00 - Breakfast
9:02 - Exploring
10:12 - Chef Goo Goo
11:28 - Lunch and Culinary Diplomacy
14:22 - The Second Coup
15:11 - Shan State's Favorite Teahouse
17:40 - Pratunam
20:04 - Kalyana and The Future
21:50 - Conclusion

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Video Credits:

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