Probably the best Burmese place in the region so deserves its own topic. Was catching up with an old friend so didn’t do a very good job with the photos.
On the right, Makyee Ywat Thok (tamarind leaf salad) with dried shrimp. Never had or heard of this before. Unique flavor, nice mix of flavors. The owner said he gets the leaf from a Thai grocery, usually dried but occasionally fresh.
I don’t order tea leaf salad after lunch, the caffeine will keep me awake all night. Would have had the Pal Kyaw Thok (crispy fried pea salad) too but they were out.
On the left, mohinga. Excellent version but pretty subtle compared with the samosa and falafel soup (center), so eat it first. Samosa soup was a standout, complex and deep.
Chin Baung Jaw: sour leaf (roselle) with bamboo shoot and shrmp: great dish, one of the things that sets Burmese Kitchen apart from Burma Superstar et al. In the background, coconut rice (not terribly rich version) and balachang (spicy dried shrimp condiment). Also got some jasmine rice.
Okra (“ladyfinger”). Simple, I liked it more with the balachang.
I thought maybe we were going to want another dish but that was enough for three. Took a little bit of leftovers home.
I was surprised to see they had my 1997 review of the owner’s previous place, Larkin Express Deli, on the wall.
