Burmese Food Brooklyn

Brooklyn Burmese Food

A housewife came in to feed her community when the last real Burmese restaurant in New York was closed. He's finally bringing Burmese food to Brooklyn. You can read the Together Burmese Food, Bensonhurst, Brooklyn Discussion from the Chowhound Restaurants, Outer Boroughs food community. ONLY (if not the only) Burmese restaurant in NYC (not only in Brooklyn). You can order online at Together in Brooklyn!

Bensonhurst, the only truly genuine Burmese place in New York City.

Rangoon Spoon is performed on behalf of Amy Tun, but in reality it is a familiar business: her brothers, mothers, husbands and sisters help her cook, serve and taste it. There is a flourishing Burmese expat population living in New York City, but apart from home fare, it is almost not possible to get legal Burmese food here.

The situation eventually improved in November with the opening of Rangoon Spoon, a Bensonhurst place run by 28-year-old Burmese ex-pat and self-taught Amy Tun. In contrast to other so-called Burmese diners who serve a foreigner' mouth (and usually go out of business), Rangoon Spoon seems to have successfully completed the flavor test:

Expatriates who are both starving and non-Burmese who have been educated come back again and again. The Burmese are proud of their three major flavours - acidic, savoury, spicy in their refreshingly cool pasta lettuce, acidic pasta and homely peas and shallots. In 2005, after an auntie, Tun left for Brooklyn with her wife and daughter.

The Burmese are proud of their three major flavours - acidic, savoury and flavours. As a food and cookery enthusiast, she began to shadow her mom in the galley since she could run, and later voluntarily enrolled in a buddhistic sanctuary, where she learnt to prepare Shan food ethnically (a kind of delicious home-made Shan-tube, known for its picky difficulties in preparing it, is now one of her most favorite meals).

However, the more she boiled, the more she wished to divide her food outside her milieu. It is a proof of her favourite food, but it is also indicative of the diversity of Burmese cuisine itself. Local food is first and foremost: of course there are plenty of local staple foods like seafood pie salads, pea sprouts and balachaung-a kind of the final Burmese spice, a mixture of roasted chillies, prawns, shallot, cloves, garlic oginger.

Yangon serves pan dishes, stews and buriyanis at numerous stands on the streets - usually with a pronounced Burmese touch. Rangoon Spoon's warm welcome to dinner is testimony to the city's appetite for Burma - and the extraordinary death-off. Every evening the crowds are equally divided between Burmese sponsors - many of whom are traveling all the way from Queens and are already asking when Tun will open a second place - and a mixture of US, Russians, Chinese, Jews and Filipino visitors who are representatives of the area.

During a recent January trip, almost eight month gestation, Tun prepared for a celebration with 17 young Burmese and their various Brooklynite family. Sitting in his familiar nook with his girllfriend, Ye Lin took a rest from a dish of tasty Burmese chick Buriyani to welcome a Burmese boyfriend who had faced the chill to get something to take away.

There was a young westerner pair sitting near the windows, splitting Tun's pristine lettuce and drinking steamy Burmese teas. There was a quiet backdrop of folk tunes (with a Burmese Otherside album by Red Hot Chili Peppers) and bright cloves on the deck-stack.

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