Restaurant
Law-Yone’s “Anglo-Burmese” recipes draw from her childhood in Rangoon (now Yangon), Burma.Law-Yone’s father was Sino-Burmese with a taste for bold, spicy flavors, while her half-British mother preferred “a very sort of Colonial version of certain dishes.” Law-Yone hopes to capture a little bit of both sides in her cooking.
“I’m really trying to create the joy I had all my life around a table where you share food,” chef Law-Yone says. The restaurant’s name is not only a nod to her own family but also a tip of the hat to all the unsung thamees of Burma. “They know how to feed their families well and make them happy to come to the table. All those women are very much a part of me and completely overlooked.”