If you’re a fan of falooda, the Burmese dessert that’s a Disneyland of textures, rejoice: Toli Moli is keeping its stall at Union Market indefinitely. Founders Simone Jacobson, Jocelyn Law-Yone, and Eric Wang learned the news Wednesday after serving Union Market decision makers small tastes of their new menu, launching Aug. 30.
The small stall, which had previously only focused on the multi-layer desserts, will now serve Burmese iced tea and cold noodle salads, too. Jacobson and her mother, Law-Yone, grew up eating noodle salads. Jacobson says there are hundreds of varieties of them in Burma and in other Southeast Asian countries. “Burma is not the only place that makes them, but we have a specific way of making them which is about texture,” Jacobson says. That’s why both options are topped with something crunchy.
The first bowl combines smoky eggplant with udon noodles, sesame seeds, red cabbage, vegetables, roasted chili paste, whole fresh green chilies, fried onion, and lime. The second, also vegetarian, showcases thin vermicelli noodles and lightly pan-fried ground tofu in black bean and garlic paste. The tofu bowl includes white cabbage, vegetables, green onion, sliced tomato, pickled radishes, tamarind-sesame dressing, and more.
Both are priced at $4–$11, depending on the size of the order (from an individual size to a family size that can feed two or three people). The team went with vegetarian bowls for practical reasons: Unlike other vendors at Union Market, Toli Moli doesn’t have an offsite facility for cooking, which makes cooking meat difficult. The noodle bowls will eventually be available for delivery via UberEATS.
Try snack-size free samples of the salads this Sunday from 10 a.m. until they run out. “It will be quick,” Jacobson says.
Toli Moli is open Tuesdays through Sundays from 11:30 a.m. to 8 p.m.
Toli Moli, 1309 5th St. NE; tolimolidc.com