Had a nice surprise at Ton Kiang (out on Geary), which I think has some of the best, most dependable dim sum in San Francisco. While there on a Sunday, I was getting the regular goodies -- foil-wrapped chicken, that wonderful lotus-wrapped sticky rice, six zillion types of shrimp -- when the waitress brought by something that looked very familiar, and yet totally out of place: a Burmese salad.
Anyone who's eaten at Burma Superstar (on Clement) would recognize the plate with tiny little piles of little ingredients that, when mixed, alchemically become a delicious tea-leaf salad.
I ordered one, and I asked the waitress, "This is Burmese food -- is there a Burmese cook in the back?" And she said, "Yes, and they serve this dish only on the weekends."