Exceptional food makes you feel unique on the inside, especially when you eat some special house noodles for dinner from a Burmese restaurant in Burlingame, a San Francisco suburb. Use the fork! You got to use that giant fork and spoon to mix all the ingredients and noodles as they all come out separated on your plate. First, bite, and you will fall in love with those fried thin noodles. The texture and flavor were superb that went perfectly with coconut chicken, lime leaves, yellow pea’s powder, and onions. AH, the coconut chicken, all that coconut goodness added a nice light flavor. Not very often, you find coconut in your noodles. Every single thing helps create unique and light flavors. Served spicy only, but I can’t say that I thought it was that spicy. It had a nice kick to it, but nothing that I couldn’t handle. It surprises this is not a very heavy dish, so many things are going on — one of the lightest noodle dishes we’ve had in a while.
Paratha Crispy Pancake
It’s all about that crisp, about that crisp, about that crispy crisp with Burmese crispy pancake from a tasty Burmese restaurant in Burlingame, a San Francisco suburb. What a great way to start your Burmese foodie adventure for a novice or an experienced eater. Paratha is a Burmese flatbread/pancake dish similar to roti bread you can find in India and Malaysian places. Pancake had a night light flavor, tasted more doughy so that you can enjoy all that dipping so much more. I especially love this presentation. Instead of just serving us flat pancake, they rolled it up into this standing arch. Break a piece and dip into all that glories curry sauce. Careful there is a kick to it. It’s not curried unless it can kick you, and this curry can kick you off your seat. Though it wasn’t to the power that the only thing you taste is the heat. We were more fans of using our crispy pancake as a spoon or sandwich and fill the piece with a whole lot of that dipping sauce. Unlike other places here, they seem to have deep-fried it for that extra goodness and crispy texture. Deep frying always makes everything so much better.
Tea Leaf Salad
Tea is not just for drinking, especially when it’s crunchy salad form from a tasty Burmese restaurant in Burlingame, a San Francisco suburb. Does this defiantly win on the weird level with Tea Leaf Salad? It almost feels like I should add some hot water to it. Strange for us, but not odd for people from Burma. One of the few places in the world where they eat and drink their tea. It sounds and looks funny, but it tastes great. A very unique and exciting salad is fewer greens and more other things like a lot of peanuts and split yellow peas. That weird-looking green pasty thing is the tea leaves that were fermented or pickled. It has this very light and soft flavor combined with all that crunchy peanuts—big fan of the dried shrimp for that extra flavor and jalapeños for an extra kick. In a way, all the ingredients mix so well together that they create one strong flavor. It’s one of those dishes you can’t get enough of with such a unique and weird flavor you want to keep on eating. Make you look for it on the menu. This salad is listed as Lap Pat Dok.
