Started in 2015, chef Myo Moe’s erstwhile Burmese pop-up has become a brick-and-mortar restaurant. While this southeast Asian cuisine is rare in the city, Moe’s menu offers a tasty primer. The sleek, all-white space is an excellent foil for the colorful dishes, including lemongrass fish stew, cinnamon chicken and spicy pork mee shay.
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