One of our favorite antioxidant boosts is this Burmese restaurant’s green-tea-leaf salad. With a toss of cabbage, crisped yellow split peas, fried garlic, and fermented green-tea leaves, the dish is a riot of funk, flavor, and crunch. Cabbage-based salads are a big part of this cuisine. Two other good ones: a salad made with fresh ginger and a version with gram-flour fritters. Simple curries and noodle dishes round out the menu. Pork with pickled-mango curry has an appealing tart finish, while onion curries—we like the chicken-and-squash and the eggplant—are soothing comfort food. You can ramp up the spice by ordering a side of ba la chaung gyaw, an all-purpose condiment made from hot chilies, dried shrimp, and fried onion and garlic. For dessert, coconut-milk ice cream and sticky rice with brown sugar are terrific—even better eaten together.
Where you can get it: 930 Bonifant St., Silver Spring; 301-585-0500
Also good: Vegetable soup with okra, eggplant, and split peas; tofu with coconut-cream curry; chicken with lemon, soy, crushed peanuts, and sesame-seed sauce.