Homey Burmese cooking is the specialty at Daw Yee Myanmar Corner in Silver Lake. Fermented tea leaves are the star of laphet thoke, which also includes tomatoes, peanuts, lentils, fried garlic and more. (Ivan Kashinsky / For The Times)
From top, samosas, fried tofu and beef kima platha are set out at Daw Yee Myanmar Corner. (Ivan Kashinsky / For The Times )
Cassava cake at Daw Yee Myanmar Corner.
(Ivan Kashinsky / For The Times)
Chef Delyn Chow, left, keeps an eye on things at Daw Yee Myanmar Corner in Silver Lake. (Ivan Kashinsky / For The Times )
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From left, samosas, fried tofu, beef kima platha and laphet thoke at Daw Yee Myanmar Corner restaurant.
(Ivan Kashinsky / For The Times)
The mini-mall entrance to Daw Yee Myanmar Corner.
(Ivan Kashinsky / For The Times)
The folks at Daw Yee Myanmar Corner: from left, chef Jerry Cheung; chef-owner Delyn Chow; chef Khing Moe Win; Delyn’s mother, Daw Yee; and chef Aung Naing Soe.
