Mingalaba Burmese & Mandarin cuisine

The restaurant had a varied menu and many dishes that we hadn't been exposed to prior. We tried an 18-ingredient salad that featured a fermented tea leaf paste that was combined with many other ingredients to form a sensatory delight. The dish was salty, sour, sweet, crunchy, bitter, you name it, we tasted it. Surprisingly it all mixed well and was delicious.

I ordered the spicy veg Burmese curry which was a bit more "thick" than I prefer although I'm sure it was from the lentils that were included. Chris tried the basil chicken and it looked pretty similar to the Thai basil chicken dishes I've seen.

Both dishes were tasty and filling. Great find - and very popular with the locals.Les mer