Laksa King

Though the menu expertly traverses Malaysian, Singaporean, and Thai cuisines, it’s the Burmese dishes at Bo Laksa King that are the stars. The fermented tea leaf salad (lahpet thoke) is a buzzy mix of pungent tea leaves, tomatoes, fried garlic, crispy lentils, and cabbage tossed with a spicy-sharp lime dressing. The intensely satisfying mohinga (the national dish of Burma), a heady mixture of slow-simmered fish stock, garlic, ginger, lemongrass, tender banana stems, and noodles, evokes the rich flavours of old Rangoon.