If I could write a sonnet to all the meals I had in #Myanmar ... Some of the dishes were extraordinary - fermented tea leaf salad, 100-year old eggs, pickled mustard greens, all the curries and salads. One of my favorite aspects was the DIY nature of the meal. Rather than the chef combining the flavors the eater receives the main course with the flavours in small dishes all around. Selecting from savory, sweet, bitter, pickled, or spicy items, you have the ability to make every bite different until you find the combination you want.