(Many of the fairs, festivals, and other wonderful food events that usually fill my calendar each spring have been postponed or cancelled. This post is based on celebrations in previous years.)
It's a Rakhaing riff on Myanmar mohinga.
The latter, a fish soup with rice noodles, is often considered the national dish of Burma (as the country is also known). The former, shown here, is called mon di, a variation from the southwestern Burmese state of Rakhaing, which takes its name from the coastal region's majority ethnic group.
Mon di can be served as a soup (above and below) or dry (my preference, shown below that), with soup on the side. In Burma, the intensely fishy broth, tarted with tamarind, is usually made with catfish, but I couldn't ascertain an English name for the fish used here. The other ingredients — noodles, crispy lentils, fish cakes, dried fish, fried pork, fried onion, fried garlic, and coriander, in proportions of your choice — could be further customized at the table with hot sauce, more tamarind sauce, coriander, and black pepper. Both versions, especially the dry, are meant to be mixed together before you dig in.
Also shown, in addition to platefuls of rainbow-hued desserts, are a few members of the congregation, and one of the monks, of the Buddhist Missionary Society. Since the society is relatively new and its temple, small, this celebration was held in a nearby public school cafeteria and staffed by volunteers from the temple. In Burma, April would also be occasion for the water festival known as ThinGyan, but in New York, that part of the celebration is generally pushed back till reliably warmer weather.
New Year celebration of the Buddhist Missionary Society
Jackson Heights, Queens
(The 2020 celebration, as best as I can determine, has been cancelled)