"When Joyce Lee and Desmond Tan learned that their favorite Burmese restaurant was closing, there was only one solution: To purchase it. Not only did their local Burmese haunt make memorable food, it felt like a second home, a place where they went on dates, gathered with family and celebrated birthdays. 'Being able to go to a restaurant that offered authentic homestyle Burmese cooking was a real treat,' says Lee, who would otherwise only eat Burmese food made by Tan’s mother (who is originally from Burma). 'When the restaurant closed, we thought: We should buy it! And eat there for free!' At the time, Lee, who was working as a graphic designer and Tan, who was working as a headhunter, had no idea that their new business would be largely responsible for putting Burmese cuisine on San Francisco’s foodie map." - Mary Holland
