Burmese Restaurant ChicagoChicago Burmese Restaurant
Burmese food brought to Chicago by The Family House | Restaurant Review
The only restaurant in the town that serves Myanmar cuisine also offers excellent Malay and Indonesian cuisine. Nothing is more disturbing than the ringing of a micro-wave in the heart of a tranquil restaurant. I was worried about the state of my Myanmar or Burma noodles, a warm, fish-based pasta stew as re-named by the 1989 army regime, on a December Devon Avenue Arctic War.
This notorious and savage regime is largely the cause that there is a considerable Burmese community that has moved to Fort Wayne, Indiana, and why this medium-sized town has a small but abundant assortment of Burmese food and cuisine. The violent repression by the Chicago administration is also the cause that in recent years Chicago has taken in a rising number of Rohingya returnees, originating from Burma's west Rakhine state and now, fortunately for us, Chicago's only Burmese restaurant, the Family House.
The Mohinga is a meal that is often consumed for breakfasts, so it may have just been a good idea for me to get warm up again in the evenings. It was a salty, warm beverage full of sticks of sticks of tilapia and bananas, with a small little islands of soybean fry that added a crisp texture to the long, smooth noodles.
If, like me, you Chicagoers have longed for Burmese cuisine, there are other meals on the family house menus that will immediately attract your perciev. Naturally, there is lettuce, or Burma's renowned tealeaf lettuce - acidic, deep-funk ferment leafy greens made with chopped kale, roast groundnuts, roast grains of ground seaweed, and roast soy beans, which together form a true synthesis of crispness.
There is also no quao swiss (there are several English spellings), a generous amount of curry pasta stock with coarsely chopped and viciously wet chicken breasts. It is a cousin of the coconut-based model of Thailand north' s ethnic sage named Kalamiah, most often found in Chiang Mai and in Thailand' s US restaurant, and is run by a single familiy, says co-owner Mohammad Alif, who was borne in Malaysia, where his father and mother escaped from Burma with his grandson Ismail Kalamiah in the 1970s.
Three to four years ago, the whole familiy settled here in steps. Calamiah and Alif's mom and actress are cooking in the galley, while four other relations are working on the front of the building, a small, scarcely adorned shop window whose window is frozen at the last rain. As Alif says, they had to reduce their ambition for a well-rounded Burmese meal because it was difficult to find the most important raw materials.
Fortunately, the family house also serves Malay and Indonesian food that is as good as Burmese food. There is a thick maze of sweet-spicy sea gooreng, roasted pasta made of white wheaten, crunchy prawns and crunchy roasted cloves of mint. There are a few roasted varieties of rices, among them Nasia Gorenga, paddy covered with a thin omelette with chilli pepper or Nasia Gorenga Campung, "village roasted rice" with small sardines.
Others are the Iconian Nasi-Lemak: travel in coir and scented panda leaves, wrapped in chickens, roast anchovy, peanut, sliced cucumber and the chili pasta samba, all to be mixed into individual morsels. An invigorating, clear ox tail broth, sup ecor, reminds of the warm and acid profil of the Thai tomato com.