Burmese dishes, fragrant with herbs and thick with chickpea flour, have always been hard to find in Seattle. Whisper networks developed to source fermented leaves for laphet thoke, the country’s famous tea-leaf salad, but no Burmese-owned restaurants surfaced in Seattle despite the cuisine’s success in places like Portland and the Bay Area; often, the only places to source Burmese dishes were at annual picnics organized by the local Burmese immigrant community. But in October, a small shop started serving a few of the cuisine’s best-known dishes on a quiet corner of Uptown.
Burmese food makes up one segment of the “more” in Kamino Sushi and More, which took over
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