The Burmese dishes, while few, are quite an experience. I have described the flavors as "going up your nose" in the sense that they are extremely aromatic, although light and delightful. Think back to your first bowl of the Thai soup Tom Kai Gai, when the galangal, lime juice, kaffir leaves, coconut milk, and fish sauce tickled your taste buds in an entirely new way. Burmese food offers that again. The flavorings are probably the same (although no galangal to be seen), but used differently, to different effect. The best example of this is the Chicken Curry with Asparagus "special" on the yellow Post-It on the inside cover of the menu. (It's been there for at least six months!) Other great dishes are the Crispy Chicken and the Samosas. The coconut rice is practically dessert on its own, deliciously thick with coconut milk and decorated with roasted coconut shreds. The Chinese dishes are, as someone else mentioned, very good as well, but the Burmese dishes are the reason to go to ... more

The Burmese dishes, while few, are quite an experience. I have described the flavors as "going up your nose" in the sense that they are extremely aromatic, although light and delightful. Think back to your first bowl of the Thai soup Tom Kai Gai, when the galangal, lime juice, kaffir leaves, coconut milk, and fish sauce tickled your taste buds in an entirely new way. Burmese food offers that again. The flavorings are probably the same (although no galangal to be seen), but used differently, to different effect. The best example of this is the Chicken Curry with Asparagus "special" on the yellow Post-It on the inside cover of the menu. (It's been there for at least six months!) Other great dishes are the Crispy Chicken and the Samosas. The coconut rice is practically dessert on its own, deliciously thick with coconut milk and decorated with roasted coconut shreds. The Chinese dishes are, as someone else mentioned, very good as well, but the Burmese dishes are the reason to go to Rangoon. less