Eat like Bourdain: Myanmar

Bourdain had: tea, mohinga (fish-based soup with rice noodles), bean-jam pastries, fresh tandoori bread.

Breakfast date: U Thiha Saw, executive director of the Myanmar Journalism Institute, veteran journalist, and former editorial director at the Myanmar Times.

Bourdain ate: pig’s-head salad with Kaffir lime leaf, long-bean salad with sesame and fish sauce, pennywort-leaf salad, a salad of Indian-style samosa.

Lunch date: Ma Thanegi, author of books including Ginger Salad and Water Wafers, local writer, and authority on Burmese cuisine.

Bourdain ate: prawn curry, rice, beer.

Bourdain had: chicken necks and cold beer.

Lunch date: Philippe Lajaunie, restaurateur, former owner of Brasserie Les Halles in New York, and longtime friend of Bourdain.

Bourdain had: tea-leaf salad.

Lunch date: San Zarni Bo, renowned astrologer and three-time convict.

Bourdain ate: assorted barbecue, including grilled tofu and pork tail.

Dinner dates: Burmese rock band Side Effect.

Bourdain ate: chicken curry, slow-simmered soup made from roselle leaves, assorted relishes.