Tel: (02) 8746 0666
Email: eat_bagan@yahoo.com.au
Trading hours: Lunch & Dinner, 7 days
Burmese food is what I would call a fusion between Vietnamese, Chinese and Indian cuisine. The love of chilli and spices is evident across all three cultures and this is none the different.
Pictured above: A three-word Salad that I can't remember the name of. Consists of tomato, various nuts & beans which have been roasted, dried and fried, shredded lettuce, fresh chilli and other herbs & spices. A lighter and savoury alternative. Entree sized - varying nuts & roasted beans give this salad a unique crunch and texture.Pictured below: The Grapefruit Salad. Couldn't taste an inkling of grapefruit anywhere, but this is another interesting dish. Not overly large in size, it consists of spanish red onions (very strong flavour, even a little on the bitter side), curry powder, shallot/lemongrass, nuts, and maybe a meat. It certainly had a tang to it, but really different from anything I've ever tried. It's like a curry-salad.
Below: Pork Slice Garlic Noodle. The noodles on this are inbetween wavy wanton egg noodles and rice noodles found in pho. The perfect intermediary, laced with a light garlic buttery sauce (similar taste & texture to the bed of noodles served underneath a ginger & shallot lobster, Cantonese style). The sliced pork pieces are marinated and seem to come from like a knuckle area, with solid meat pieces and a trim of fat.
Below: Mango Curry - Extremely tender stewed beef pieces in a semi-sweet mango curry sauce. The Burmese tend to use the fat from meat and incorporate it into the curry which gives the curry more density and flavour.
I'm a fan of spice, and the potent flavours of South-East Asian cooking. The good thing about this restaurant is that they give you the option to add spice or to leave mild (unspiced). The staff are attentive, and the price is ridiculously reasonable. As my friend put it, its like they forgot to account for the rent when calculating the price of their dishes.
