Comparing Mont Di across three restaurants — an honest verdict

I ate Mont Di at three different restaurants in the same week to compare. The results were illuminating. The use of fish paste ngapi varied significantly — only one got it right. The savoury and slightly sour profile should be consistent but interpretation differs widely.

laphet fermented tea leaf salad is a uniquely Burmese ingredient used in salads and as a stimulant snack. The best version came from a Yangon tea shop, which felt authentic. Myanmar Beer was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Mont Di is larger than you'd think.