Little Known Asian Cuisine Comes to WOPP

paddy-waterAs the saying goes, ya can’t keep a good Yee down!

Tran Minh YeeFirst there was Tran Minh Yee who owns Yee’s Appliance Garden, Yee’s Fireworks, and directed a full length animated picture called Appliances II.

Then there was his first-born son, Know How Sell Yee, whose vending machines introduced the popular Dirty Water brand bottled water from Tanwater Lake.

Then there was his second-born, Knowe How Yee, who was tragically swept away during a daring Miasma crossing during the Tour de Flubug in 2012.

knowe-how-yee-ovalHis third son, a child prodigy, was also named Knowe How Yee.

Tran Minh Yee’s cousin, Lee Tran Mihn, runs (ran) the once popular Lunch At The Dump food cart at Down County Nine until an unfortunate permit SNAFU sidelined the project.

Now there’s Minh Chow Yee, owner/proprietor of the WOPP’s newest culinary hot spot, Paddy Water, the first restaurant to offer painfully authentic Myanmar cuisine.

Paddy Water’s offerings are little known (or even liked) in their native countries. Their signature dish, South Sudan Reed Fritters, were first introduced to (Burma) during the famine in 1992. At the time they were considered inedible. Yet their health benefits couldn’t be denied. Splenic cleansing, pancreatic chafing and trans-colonic irritant removal were all attributed to the nauseating reeds and were desperately needed by the people. In time they learned to choke down the reeds with an untreated river beverage later dubbed Downwater Tea.

stick-floatMyanmar Stick Floats were likewise despised by the Burmese and first used only on beri beri sufferers as an emetic. Served in a gouulus (glass jars) the “floats” consisted of mangrove roots, ficus sap, a brackish Salween River mix and bamboo, ground to near powder and traditionally served with lice from the fishtail palm. The addition of lice, outlawed in 2005 after an outbreak of gout, was thought to ease the harsh digestion process and has accompanied the dish since the ban. However Yee is offering them once again to a new generation in the WOPP.

Another dish steeped in Myanmar history, and sure to be a hit with WOPPsters, is Yemani Carpet Hash, brought to Burma by drifting refugees off the coast of Rangoon in 1958. The drink, similar to coffee, is made by infusing butane hash into cream which is then whipped wth coffee. The “coffee,” however, is different from your usual latte. Made with hot tea poured on actual carpet remnants, the resulting broth is a tangy romp through the fanciful nights of Alladin. When mixed with the infused hash, its said to evoke pious prostration, directional acuity and profuse sweating. It’s also said that only one drink can ever be had at a single sitting without angering the gods. But Yee scoffs at the tale.

“You drink. Much as like. More, even. No bother with silly wife tale.”

Paddy Water is just the latest offering in the burgeoning neighborhood West of Pencil Place and if the Yee family’s endeavors to date are any indication, it’s sure to be a hit with the locals!




One thought on “Little Known Asian Cuisine Comes to WOPP

  1. Pingback: 2016 Flubug: The Year in Review | The Flubug Bugle

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