The lowly yellow split pea enjoys superstar status at Daly City’s Little Yangon. Battered and fried into flat cakes, it provides a lively crunch in soups. Ground into powder, it adds subtle texture to noodle salads. Made into tofu, it has a tongue-teasing, almost gritty texture and a lovely saffron hue.
The Burmese restaurant tosses together humble ingredients like the pea to create tempting salads, soups, curries and stir-fries – a cuisine that has borrowed from neighboring India, China and Thailand, yet asserts its own brand of gastronomy.[Full Article Here]
Nice people, delicious food, perfect portions, good price. Lovely local place… just what you’d expect from a ‘top of the hill’ Daly City location. Highly recommended for the salads alone. Thank You Jason L. for the great review! [Read more of our reviews on yelp]
Thinking of planning a trip to Burma?. Here’s a great travel article on their customs, especially when it comes to eating. [Full article here]
The cuisine of Burma has been influenced by the cuisines of China, India and Thailand but is characterized by extensive use of fish products like fish sauce. Burmese cuisine has retained unique preparation techniques and distinct flavours, and there are many regional variations of “standard” dishes. Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui (Myeik) and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. Freshwater fish and shrimp have been incorporated into inland cooking as a primary source of protein and are used in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed.[Source]
I’ve only had Burmese food a couple of times but this seems like the real deal (owners/servers I believe are from Burma and the menu options were unlike anything I had ever heard of).
The Ohn Noh Kaw Swe (Coconut Chicken Noodle Soup) w/ egg noodles, cilantro, egg, onions and lemon is in a creamy curry-like broth and reminded me of a cross between Japanese ramen and thai noodles. Perfect for a chilly day.
The pork entree with a side of coconut rice was also quite good but the standout dish was the fried shrimp cake salad appetizer – deliciously fried shrimp (with the shell on) with battered bean sprouts and veggies. Completely unique and very satisfying.
Big portions at small prices. Definitely going back next time I’m in Daly City. Thank you F. P. we hope to see you again real soon! [Yelp]
Check out this great review on on Chow Hound that was posted in Nov 2009, other people have commented on this favorably as recently as March 2010. It’s interesting to see people conversing about the original positive review, with their own positive reviews. Here is the first post that started the whole conversation: Just ate here this week, Fantastic food, friendly service, extensive menu. Open 10-10 everyday. This place puts the Burmese restaurants in SF to shame and is filled with local Burmese immigrants. They also sell Tea Leaves and other Burmese products. Anyone else been? [Full Review Here]
Thank you Darlene for this great review, we hope to see you again real soon!
Great tea leaf salad without the wait of Burma Superstar.
The service was super friendly and attentive. Our server could tell we weren’t very familiar with Burmese food, so she sweetly offered suggestions, which we took.
I had the catfish stew, which was hearty and good. More chowdery, it surprisingly tasted very clean and slightly spicy. They have lot of options on the menu and many vegetarian/vegan dishes. If you love garlic, the garlic noodles will hit the spot. The fish in the fish curry was cooked perfectly, soft. Satisfying meal.
Service with a smile and good food. I’ll eat here again.[Source]