Flavors of Burma

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

Influenced by neighboring China, Thailand and India, Burma boasts a multi-faceted cuisine unlike any other. Join us for this class celebrating some of Burmese popular dishes!

While the word tofu often evokes the image of soybean curd, the Shan version of tofu uses flour ground from yellow split peas and the Burmese version of chickpea flour. Served along balachung, a punchy condiment of shrimp, chilies, and aromatics, it is a delicious appetizer. Tea Leaf Salad may not need an introduction as it is quite popular! A beautifully composed chopped salad, it has a variety of textures and a pungent dressing with tea leaves. 

For our entrees, we’ll fry spiced and marinated chicken, and recreate the iconic mohinga, a noodle soup considered to be the national dish of Burma. Lastly, a sweet cake featuring semolina and coconut to finish the meal!

MENU

Shan Tofu with Balachung 

Tea Leaf Salad

Turmeric Fried Chicken

Mohinga—Lemongrass-Infused Fish Soup with Rice Noodles 

Semolina Coconut Cake

This menu contains the following common allergens: Fish, Egg, Peanuts, Wheat, Sesame, Tree Nuts. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last two decades, Linda has shared her passion and knowledge of East and Southeast Asian cuisines by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda works on placemaking projects by building equitable food systems through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food program at the Presidio Tunnel Tops. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties include Malaysian cuisine, Chinese cuisine, and various Southeast Asian cuisines. She teaches both public and private cooking classes and hosts pop-up dinners at 18 Reasons.