the cooking and the cuisine here, and -- >> ma: well, it's just that i like to eat and i eat like a pig. [ chuckles ] >> anthony: this is yangon's restaurant. >> ma: salads, i think, are the best of our food. i'm going to order aot of salads that you haven't had. you know, it's going to be like a sort of a tasting thing. >> anthony: there's pic head salad with kaffir lime leaf, long bean salad with sesame and fish sauce, penny leaf salad, even this salad of india-style samosa. everything's out there at the same time. >> ma: yes. >> anthony: no first course, second course. >> ma: no, no, no, no. if i'm invited to a friend's house, the table would be covered with dishes. >> anthony: right. >> ma: covered. >> anthony: and it's really about the interaction between a lot of colors, textures, and flavors in one dish -- >> ma: yes. yeah. >> anthony: or -- >> ma: different. >> anthony: different. >> ma: yeah. >> anthony: wow, i'm in love. that's good. >> ma: yes. it is. >> anthony: and of course there's the maddeningly delicious condiments and pickles with which to make each dish your own. >> ma: you make a lot of different combinations with each mouthful.