The Burmese meal is organized around a large dish of rice (htamin) placed in the middle of the table, surrounded by several small shared bowls: one or two curries (hin) of fish or vegetables, a clear soup (hin gyo), a salad (thoke), and spicy or fermented condiments that each person measures to their taste. Courses are not served sequentially: everything arrives together and everyone helps themselves. Mornings and street food have their own universe of noodles and broths. Nothing truly ends without a fermented tea leaf offered as a sign of hospitality.

Unique to the Burmese world: young tea leaves are steamed, then pressed and fermented for several months. They are eaten, not drunk. Tangy, bitter, slightly astringent, lahpet seals agreements, welcomes guests, and punctuates festivities. It is the signature flavor of every Burmese table.