Semolina Pudding and Coconut Cream Agar - We combined two of our favorite Burmese sweets. Agar, which becomes gelatinous when raised to temperature then cooled, is in fact derived from algae! According to legend, the alchemical property of agar was accidentally discovered by a 17th century Japanese inn keeper when he tossed his leftover seaweed soup out into the winter air.
Shan Tofu is made with chick pea flour and is given its vibrant color from turmeric. Seasoned with roasted peanuts & sesame seeds, kaffir lime and a tamarind dressing
Tickets for Lucky Number: 6 on sale tomorrow at noon - www.luckynumber.nyc
Winter Melon Soup- We like to begin our dinners with the pungent taste of shrimp, a fundamental building block of Burmese cuisine.
