“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.īurma Superstar has been running for almost 20 years (since Lee and Tan took over), and almost every night there’s still a line out the door. “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). 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. When Joyce Lee and Desmond Tan learned that their favorite Burmese restaurant was closing, there was only one solution: To purchase it.
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