New Yorkers’ unending quest for Burmese deliciousness has led to Crazy Crab in Flushing. It’s the latest stop for a chef who cooked off-menu Burmese specialties at a now-defunct Thai restaurant. At Crazy Crab, whose menu emphasizes boiled seafood, look for Yunnanese and Burmese dishes, including tea leaf salad (pictured).

Photo by Dave Cook / Eating in Translation

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