Perfect for lunch or for rounding out a small-plates-style dinner, the Burmese salad at ChoLon has become an instant classic. A riff on the laphet thoke of Burma and northern Thailand, this hearty salad combines kale, romaine, cabbage, oranges and beets in a clever marriage of two worlds. Shaved, candied ginger, green Thai chiles, fish sauce and fermented tea-leaf vinaigrette evoke Southeast Asia, the corner of the world that chef-owner Lon Symensma knows so well. But the so-called trail mix feels just like home, with toasted coconut, dried mung beans, candied peanuts, black and white sesame seeds and pepitas. These goodies are presented on a clear tray that's tipped tableside by the server, giving the salad the textural contrast we've come to expect — and love — from Symensma.