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This small, wildly popular eatery falls geographically and gastronomically somewhere between Thailand and India, sharing ingredients and spices with both, but interpreting them in uniquely Burmese ways. Lines start forming a half-hour before opening for house specialties such as tea leaf salad, a deliciously crunchy combo of dried tea leaves, fried yellow beans and garlic, sesame seeds, tomatoes and dried shrimp; samusa soup; and pumpkin pork stew slow-cooked with kabocha squash and ginger. Expect a wait at this no-reservations spot—the best bet for immediate seating is to get there at 5pm for dinner.