Originally published on Mon November 26, 2012 12:53 pm
Early in life, Myat Thu knew that his destiny as a cook lay in salads. Not the light, leafy green salads that are so common in American restaurants, but heavy, hearty Burmese salads.
Myat Thu grew up in Burma, also known as Myanmar. He was just 14 when his mother placed him in charge of making dinner. Unsure of what to prepare, he studied the salad vendors on the streets of Rangoon.
Read more