A husband-and-wife operation serving Intha and Shan dishes in a traditional teak house just off the main street. The owners describe what is on the table — Shan tofu salad, river fish in a banana leaf, fermented tea-leaf salad — and bring a procession of small plates rather than expecting you to order off a list.
It is more expensive than the curry shops nearby but worth it for a slower meal. Vegetarians are well looked after; the menu changes with what comes in from the market.