Where: 118 Little Collins Street, Melbourne VIC 3000
To be honest, I had no idea what to expect when it came to Burmese food. I simply assumed it was going to be very similar to other south-east Asian cuisines. Upon investigation, I found out that the main influences in Burmese cuisine are Chinese, Indian and Thai due to Burma’s bordering neighbors, combined with a slight western influences due to colonization and trade.
What we ate:
ENTREE (shared of course)
- Kun Sar Thi - Betel leaf w/ chicken, shallot, peanuts, green mango & Sichuan pepper
- Crispy soft shell crab w/ dandauk salad & sour chilli (WOW)
MAINS (shared of course)
- Pickled tea leaf salad - tea leaves, tomato, peanuts, sesame seeds, crunchy broad beans & cabbage (AMAZING)
- Scallops & BBQ pork wok fried w/ yellow noodles, Chinese celery & coriander
- Prawns cooked in banana leaf w/ spices & herbs
(I must admit these were not my favorite, largely due to my preference for western desserts)
- Sago & coconut pudding w/ coconut & seasonal fruits
- Pandan, coffee & coconut jelly with coconut sorbet
ReviewGiven the wide variety of cuisine in Melbourne generally, I don't think I would personally add Burmese to my standard rotation. But as their website states: it really is "Fresh, Vibrant and Deliciously Different!"
Give it a try - after all variety is the spice of life.
(apologies for the picture - I only remembered to take a picture once we had finished)