Support Us Button Widget

Chef Yunanda Wilson’s aThoke Lay brings Burmese food to Asheville, NC

IMG_0321-min

Cilantro, peppers, lime + fried garlic make for great accent flavors in the mohinga. | Photo by AVLtoday

In both Western North Carolina and across the Southeast, Burmese food is quite elusive — in fact, based on our research, Asheville’s closest Burmese restaurant (Burmese Hot Bowl) is all the way over in Carrboro (about a 3.5 hour drive).

This phenomenon is something Chef Yunanda Wilson, a recent graduate of A-B Tech’s culinary arts program, hopes to change. In late May, she launched aThoke Lay, a new Burmese food series that features playful spins on traditional dishes, plus special tea pairings from Hunter Strickland of High Climate Tea.

IMG_0300-min

The dinners take place at High Climate Tea in downtown Asheville. | Photo by AVLtoday

The concept of “aThoke Lay” — which translates to “little salad” — expands far beyond traditional American assortments like lettuce, cucumbers, and tomatoes. “It simply means a mixture of things,” Yunanda explains. “From noodles to potato curry to tea leaves.”

The fermented tea leaf salad is one of the most quintessential dishes that Yunanda prepares. In ancient times, the tea leaves were used as a peace symbol or offering between warring kingdoms — and today, they’re shared as a common expression of hospitality.

Fermented tea leaf salad from a

aThoke Lay sources its fermented tea leaves directly from Burma. | Photo by AVLtoday

The base of the salad is made from the young and fresh-picked leavesof green or oolong tea, which are then fermented underground in clay or bamboo pots for months, re-emerging as an earthy, tangy concoction. Yunanda’s take on the traditional dish includes fried garlic chips, bonito flakes, and scallions — all encased in a tomato — with a base of pureed purple cabbage and sticky coconut rice balls.

Yunanda, who moved from Burma to the US as a six-year old, also has a special mohinga recipe from her mother. The chowder-like rice noodle and fish soup, which simmers catfish in a lemongrass broth, comes served with a split-pea fritter that balances the dish with a gentle crunch.

aThoke Lay Burmese Food

For dessert: rice flour pancake with sliced coconut, poppy seeds, and guava syrup. | Photo by AVLtoday

Ready to take your taste buds on adventure? aThoke Lay has two upcoming tasting events slated for Wed., July 6 and Wed., July 20. The events are prone to selling out — so we recommend snagging tickets way in advance.

More from AVLtoday
Find four fun ways to get moving this Thanksgiving.
The search is on for the stuffed Bizzy Bears taking up residence at Buncombe County businesses.
The NC Wildlife Resources Commission determined the “selfie bear” was fit to survive on her own and released her in a remote area of WNC.
Gather your crew to enjoy some fa-la-la-la-libations at these holiday pop-up bars around Asheville.
This article is being updated daily to include information shared at Buncombe County community briefings.
Commissioners approved $1.5 million for Helene Relief, including rental assistance — plus, learn how to apply for rental assistance from Eblen Charities, who has partnered with the City of Asheville to distribute funds.
Feel the holiday spirit while you find goods and gifts from local makers at these holiday markets happening around the city.
The local chocolate company was lauded by the media icon for its Classic Hot Chocolate Collection.
At this morning’s Buncombe County briefing, Water Resources Department spokesperson Clay Chandler announced that the boil water notice has been lifted.
During the Friday briefing, Water Resources Department PIO Clay Chandler announced that the boil water notice may be lifted as early as next week.