Desmond Tan

Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia

Desmond Tan

Talk: Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia

Interview with Desmond Tan about being the restaurant owner of Burma Superstar, how he brought the franchise to life, how he has shared Burmese culture with the Bay Area and his new cookbook. Kate Leahy is the co-author who translated the restaurant’s food into recipes for everyday home cooks.

Desmond Tan

Desmond Tan was born in Burma and came to San Francisco when he was 12 years old. He has grown Burma Superstar into four thriving, unique locations (with a fifth on the way). In 2014, he launched Mya Foods, the first Bay Area company to import Burmese ingredients--most notably laphet, Burma's famous fermented tea leaves.

Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia

From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks.

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