I scored this mohinga recipe from James, a Burmese chef in Honolulu that owns a Burmese takeout business called Aloha Burma. I had the opportunity to learn it from him last month when chef Paul Matsumoto from Beni Co. Bentos invited him down to the Pacific Gateway Center to teach him this dish for our Chef Hui meal distribution. The ta’ape is sourced from Local Iʻa and the banana stems, plus most of the rest of the ingredients, are from BI Farms Market in Chinatown.