Thamee’s Jocelyn Law-Yone Can’t Wait to See Hospitality at its Best Again
To-Go Takes is Resy’s regular feature wherein we quiz the folks behind some of our favorite restaurants about all things related to takeout.
In this edition, we speak to Jocelyn Law-Yone, the chef and owner behind DC’s first and critically-acclaimed Burmese restaurant, Thamee, currently open for pickup and delivery.
On Friday, March 26, Thamee is partnering with Happied, a Black, Asian, and female-owned virtual happy hour platform, for a #StopAsianHate solidarity cocktail hour led by Thamee mixologist Geoffrey “Toyz” Chang, benefitting the Asian Americans Advancing Justice (AAJC). Below, Law-Yones shares some of her favorite takeout tips, tricks, and regular stops.
- A Conversation with Chefs Stopping AAPI Hate
- Andrew Dana of Mercy Me Shares His Favorite DC Takeout (and Pizza) Haunts
- The March Wine Hit List: Lulu’s Winegarden, Oyster Oyster, Lutèce, and More
- The Resy Guide to Splurge-Worthy Takeout in Washington
- New on Resy: St. Vincent, Chicken + Whiskey, Hawk ‘n’ Dove, and More
Restaurant: Thamee
Name + Title: Jocelyn Law-Yone, Chef and Co-Owner
Resy: What’s your favorite dish from Thamee’s takeout menu?
Law-Yone: That’s like asking who your favorite child is! I have two daughters, so I’m going to have to pick two to be fair. One is ohno khauk swe. Ohno means “coconut,” and khauk swe means “knock and pull,” for the way one makes noodles. I cook the soup in two layers, first with lentils and then with coconut curry poured over lo mein noodles and some well-paired condiments. This dish never fails to transform moments into memories for my family, my friends, and for me.
The second dish is new on our menu and it’s san byoke, which comes in two bowls. One bowl is filled with crunchy roasted rice, either chicken or shrimp, and a variety of items that add texture, colors, and flavors — which is typical of the Burmese proclivity for a party in the mouth. The second bowl is a hot mushroom daikon broth that you pour onto the crunchy rice bowl, just the way you want your soup to taste.
What seasonal foods are you looking forward to ordering the most?
I believe good chefs cook excellent food every season, and all of us are a very close-knit community. We share what we’re leaning and what we’re cooking and what we’re thinking about cooking. So really, I’m looking forward to all the food that I possibly can get my hands on.
What’s your favorite place for cocktails to go?
I’ve really only tried Thip Khao’s drinks and they are inspiring!
Where was your first meal back once restaurants reopened?
Anju.
What do you miss the most about restaurants?
What I miss the most is being able to see hospitality at its best and be able to shake someone’s hand or to hug them, to greet them. I can’t wait for the day when I can feel safe in walking into a restaurant and sitting down with my friends and family, to have drinks and eat a good meal at a table together. Happy new year everybody!
Thamee is open for pickup and delivery Wednesday through Sunday from 4 to 8 p.m. More info here. For pop-up and special events, follow Thamee on Instagram.
Discover More
All You Need to Know About Osteria Mozza’s Arrival in D.C.
The D.C. Restaurants We Loved in October
Where to Celebrate Diwali, The Festival of Lights, in D.C.
Now on Resy: Sette Osteria, Hedzole, The Golden Age, and More Local Favorites
D.C.’s Newest Restaurant Openings, Now on Resy
The Resy Guide to Essential Cozy Locales in D.C.
How To Get A Seat At Lutèce, D.C.’s Foremost Neo-Bistro
Stephen Satterfield's Corner Table
