Washington City Paper reports that Mandalay owners Aung Myint and his mother, Hla Hme — who is also the chef at the long-standing Southeast Asian restaurant — are transforming the two-story building formerly occupied by the Spice & Tea Exchange (1069 Wisconsin Avenue NW) into the first of what could be many salad-focused eateries.
They currently offer over a dozen varieties at Mandalay, but would trim that roster down to 10 for D.C. diners. While toppings might vary from order to order (think: steamed shrimp, fried tofu, roasted pork, ginger, papaya, and more), the unifying factor will be the dressing Hme makes using fish sauce, sesame, peanuts, and other spices. There’s also the homegrown Thai and Burmese chiles that got woven into select dishes. Additional offerings including seasonal specials, custard-based desserts, and Asian teas will round out the menu.
“We took a lot of care in developing this concept to share Burmese culture and give people an accessible way to encounter and enjoy the food we love,” Myint said in a press release. “We hope Bandoola Bowl grows into multiple locations and can’t wait to see what the future holds.”
Bandoola Bowl is projected to operate from 10:30 a.m to 6:30 p.m daily to start.