advocate for burmese cuisine. so you re very passionate about the cooking and cuisines. just because i like to eat, and i eat like a pig. this is yangon s feel restaurant. i think the best of our food, i m going to order a lot of salads. it s good to be like sort of a tasting thing. there s pig head salad with kaffir lime leaves. long bean salad with sesame and fish sauce. penny leaf salad, even this salad of indian-style samosa. everything is out there at the same time. yes. no first course, second course? no. if i m invited to a friend s house, the table would be covered with dishes. covered. and it s really about the interaction between a lot of colors or textures in one dish or different. wow, i m in love. that s good. yes. thank you. and of course, there s the maddeningly delicious condiments
advocate for burmese cuisine. you re very passionate about the cooking and cuisines. just because i like to eat. i eat like a pig. this is yangon s feel restaurant. i think the best of our food, i m going to order a lot of salads. it s good to be like sort of a tasting thing. pig head salad with kaffir lime leaves. penny leaf salad, even this salad of indian-style samosa. no first course or second course? no. if i m invited to a friend s house, the table would be covered. it s about the interaction between a lot of colors in one dish or or different. wow, i m in love. that s good. yes. thank you. and of course, there s the maddeningly delicious condiments
you re very passionate about the cooking and cuisines. just because i like to eat. i eat like a pig. this is yangon s feel restaurant. i think the best of our food, i m going to order a lot of salads. it s good to be like sort of a tasting thing. pig head salad with kaffir lime leaves. penny leaf salad, even this salad of indian-style samosa. no first court or second course? no. if i m invited to a friend s house, the table would be covered. it s about the interaction between a lot of colors in one dish or or different. wow, i m in love. that s good. yes. thank you. and of course, there s the