Burmese Food NycMyanmar Food Nyc
Common Myanmar Restaurant - Home - New York City - Menu, Prices, Restaurant Reviews
All in all I am a big Burmese food lover and will return to try their curried cuisine. Wasn' a big supporter of your food. So, BWW don't await good service as there is only one young lass who waits the whole resturant and food is sluggish as well. You have to get your own sticks of wood in the bar.
Burmese food tastes seldom in New York City
However, whatever you call it, in comparison to its close neighbours Cambodia, Thailand, Vietnam, Bangladesh and Malaysia, its extensive kitchen is heavily under-represented in our land, especially in a land of more than 50 million inhabitants. They call their food Burmese at Café Mingala, and this long-established place on the Upper East Side is particularly remarkable because there are very few Burmese (or Myanmar) restaurants in the United States.
I took my Burmese deceased uncles to New York for old times' sakes, to Café Mingala - and new days for my own tastes. The Café Mingala is located in the center of a building on Second Avenue.
This was the only Burmese New York for many years, and while there is now another one in Brooklyn, not much has changed in this place (there is no website). The interior is a low and small individual room with large wall paintings of Burmese temple and fieldscapes.
Food: If you are used to eat food from Southeast Asia, you will notice some clear resemblances, but there are a few things that really shape Burmese Cuisines. There is a proverb with a rough translation: "The best of flesh is pigs, the best of fruits is mangos, the best of leaf is teas.
" Tealeaves are usually marinated, and the way to try them is in a marinated lettuce, probably the nation's main course, but with innumerable varieties. Tealeaves are bitterness, so the lettuce belongs to a similar flavour profiling class as green cabbage, cabbage lettuce, mangold or spinaceous, but the salting removes a large part of the edges and makes it crunchy and fresh with a beautiful contrast of peanut crackling.
In view of the above proverb, it is not astonishing that you can find a variety of varieties of mango all over the meal, from lettuce to icecream, and the proprietor suggested the wild chickens, which come in a coir curve topping. It is a good option for lovers of exotic fruits, but in fact pig flesh turned out to be "the best of the meat", especially in the Mo-Goke pitork, a particular local meal made up of ample plates of succulent fried fillet of pig in a lush bay gravy with similar taste as used in the China cuisine.
The large slice of the sirloin itself, instead of the cheap pieces of pig meat cut into cubes, makes this meal very meaty and one of the most outstanding dishes. Well-known as" a thousand layers of pancakes", it is a stack of thinly sliced pastry covered with minced meat and potato in a mild Currysauce, a kind of Burmese Lasagne or Pastoral Cake, and it was intriguing, alternately soft and tender, but thick and pasty, with crunchy and mashy morsels.
Whilst minced meat can be foggy in such combinations, the meat had a good fleshy flavour and this is a must, unlike most other dishes found in diner. A further feature the landlord warmly recommanded was the Rangoon Night Market Nodles, a classical road meal that is generally reminded of Lo My, but with a much more rich and home-made flavour of it.
Throw them with roast onion, minced spring onion, simply but delectably. The Kow Swear Kyaw is another interesting pasta meal, a kind of bridge between pasta and lettuce, and is a kind of pasta serving at room heat with spring onion, blended vegetable, potato, tamarind and plenty of green cottage cheese (tofu).
In this way it can be offered as a vegetable variant or with a selection of added proteins (chicken, meat, prawns). Cafe Mingala is best suited for groups because there are so many interesting things to try and the servings are large, so dividing in a familiar way works best. If you are looking for the best way to get the most out of it is to check with the owners or servers and just a few interesting things from different meat types, but if you are fond of the Mo-Goke is a must, like theke.
There' s even Burmese beers. No, but it's practically the best Burmese food you've ever tried in the U.S. Larry Olmsted has written about food and travelling for more than 15 years.