In Burma, the phrase “toli moli” means a little of this and a little of that. Toli Moli’s Burmese Bodega is a cultural hub celebrating the spice diaspora run by Chef Jocelyn Law-Yone, her daughter, Simone Jacobson, and Eric Wang. The bodega aims to serve chefs and home cooks alike by offering spices, snacks, and harder-to-find ingredients from South and Southeast Asia. Visitors can also enjoy Burmese and Burmese-inspired dishes from Chef Jocelyn Law-Yone, a rotating calendar of culinary pop-ups, and a collaborative mini-bookstore co-curated by Duende District featuring literature, cookbooks and magazines by Asian, Asian American, and Middle Eastern writers.
Best known for pioneering a unique, layered dessert drink and street snack called falooda, Toli Moli will also continue serving these colorful treats at the bodega.
Toli Moli’s Burmese Bodega is a welcoming space that intends to honor the bodega legacy of New York’s immigrant communities while celebrating current and local, Asian American and female entrepreneurs, chefs, and makers. In addition to international food and groceries, the bodega also carries household necessities and responds to an ongoingcommunity survey that connects to customer needs, as well as an on-demand grocery service for any “toli moli” not currently stocked on the shelves.