Mont Di

I spent an afternoon making Mont Di from scratch following a traditional recipe. Getting fermented tea leaves laphet right was the main challenge — it's not as straightforward as it looks. The complex and earthy result was rewarding once I got it right. mohinga fish noodle soup is considered the na…

What sets Mont Di apart is the handling of fermented tea leaves laphet. In lesser versions this is treated as a background note. Here it's central and the savoury and slightly sour result shows it. I've started buying it to cook with at home after this experience. laphet fermented tea leaf salad is…

I first ate Mont Di on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the pungent and fermented quality I remembered. lemongrass was handled correctly — something most restaurants here get slightly wrong. mohinga fish noodle soup …

I'm sceptical of any restaurant claiming to do Mont Di well, having been disappointed often enough. This one delivered. The savoury and slightly sour base was authentic and the use of lemongrass showed real knowledge. laphet fermented tea leaf salad is a uniquely Burmese ingredient used in salads a…