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Philly Burmese Food - Review of Rangoon Burmese Restaurant, Philadelphia, PA
As Burmese eateries are scarce throughout the TriState area, we have chosen to visit Rangoon. It' been in Philadelphia for 23 years. It' s run by a group of very kind Burmese who are helpful in explaining meals if you're not familiar with the kitchen. Myanmar foods have the same properties as traditional foods from China, India and Thailand, with pronounced taste progression.
We' had the following articles: Servings are not enormous, but can be split if several articles are ordered. We' ve been eating in Burmese Bay Area eateries, which is the golden norm for me, but Rangoon was good. We' ll definitely come back, because there are many things on the big menue that fascinated us.
Quinatown commercial still has a subtle hint of the Burmese cuisine's uniqueness.
If I turn around at the 9th and Arch I turn the old aroma knife to the highest gear and drive to Rangoon. The Philadelphia region is proud of its spicy food and its ethnical variety. One of the city's most dependable taste areas is located behind Rangoon's bright yellowish emerald façade - but the only one to carry a flare for Burmese cooking.
However, the shortage of Burmese restaurants here is more a feature of the expats' trend to prepare food at home, says Christine Gyaw, co-owner of Rangoon. He was a Burmese attorney before he moved to Philadelphia in 1988. It is an astonishingly fresh, complex hill of crushed products - aromatic strips of succulent young ginger root and kale, mixed with lemon and peanut, roasted chick peas and saltily dry prawns selected by a dash of acidic lemon fruits and citronella.
Eight years ago, Rangoon crossed Ninth Street to its bigger, more recent site. In the north-west there are curry and lenticular courses that remind of India, in the north-east of China's pans, pasta and egg roll, and in the south-east of Thailand's spicy-sweet coir and tamarindsauces.
However, Burmese food is still delicious because of the way these flavours are mixed. Roasted pig meat looks intimate enough, but Rangoon is shading its broth sauce with the fermenting taste of India's mangobes. They also serve a little bit of beef, but make it with a little bit of yello instead of the Chinese soy quark.
This results in surprising aromas (for tofu), especially the roasted triangular shaped tiles, which tastes like a delicate polenta-custard. Galangasoup could be a corpse for tomato kai, the Thai curry-coconut stock stuffed with delicate chickens and colourful sauces. Others, such as crunchy doughnuts and thousand-year-old burmese sandwiches, seem quite different in Burmese cuisine.
They look like huge chilli and spring onions, dyed with curries and a cold Thai bite back with spices. Home-made slices of thousand-layer loaf are a recurrent asterisk, a kind of buttry-like, multi-layered red or nano that goes well with poultry curries or cremey, juicy tomato red and nana-bean.
It is also used as a tortilla-like casing for barbecued cabbons of barbecued meat and as a place for the scented kema currys of chopped chickens or meat with tomato and pieces of potatoes. Frogfish in chili gravy was dough. Ngapali mussels in crunchy orange gravy were large but muddy.
Beneath its crème d'curry reds, the european hawkfish seemed to be very upbeat. Several of the veggie and poultry meals were also boiled over. In Rangoon, my favourite strength is the pasta, which comes in very different shapes. I like Rangoon Night Market Nodles, a kind of Burmese style agilio e olive made with finely chopped pasta eggs in olive and onions.
Also I like the broad home cooked brown beans served with chopped chickens and a lot of onion. Pantheon prawns were served with a curry/tomato sauce soaked with a hint of whipped cream. Did you like them? A room-tempered lettuce of clear glasspudles, blended with wooden porcini and coriander and fried pig meat in a spicy-sour dressing, was as fresh as the gingerbread ale.