Mandalay Burmese Restaurant LondonBurmese Restaurant London
Myanmar Restaurant - Review Mandalay, London, England
The restaurant manager is very kind and supportive when ordering. There was the freshly prepared parsley lettuce (very refreshing), the samosa (also crisp and tasty) and the pasta with chickens and coconuts. This is an excellent and very uncommon meal. After a short stroll from Paddington Station we came to this Burmese restaurant and immediately felt at home.
The restaurant is known for its genuine Burmese cooking and at our invitation our guest gave us a few suggestions. Rehearsing the friters was a pleasure, and the papayas and gherkins salads were astonishing. However, the giant shrimp and lemon grass were inspiring, a flawless mixture of herbs. Dinner's great.
The lemon grass shrimp and pinapple lettuce are very recommendable. I' ve often been to Mandalay, the cuisine is always good, the mixture of Thai and Hindi makes it an easier alternative to all around flavored Malay. Have you ever been to Mandalay?
Edinburgh - A sample of Burma at Mandalay Burmese Restaurant, Edgware Road - Restaurants - Uk
I could eat tonight at the Mandalay Burmese Restaurant on Edgware Road. 20 years old and still powerful - I can't believe I never saw this place during my time on Northwick Terrace, St. John's Woods, just 10 min around the bend, in the mid-1990s.
The Edgware Road is even dirtier nowadays than I thought. Maroush and Ranoush Juice were the only two outstanding restaurants in the Mid East when Mandalay opened its gates in 1994 - both at the end of Edgware Road near Marble Arch. Today Maroush has become a vast necklace, and a number of Arab ic restaurants bordered the Edgware Road, which came ever nearer to Maida Vale/Little Venice.
Tonight dinner: - "Akyaw": three kinds of fry fries cooked in the oven - (1) Julienne calabash/squash, (2) bean sprouts and prawns, and (3) ham. It tastes like a Burmese severe tempera. Serve with 3 kinds of sauce/dip: soya, Tamara bark and chiliauce. Texture here was harder than in Burmese restaurant in Southeast Asia.
- The" Mohinga": Burmese nationwide pasta meal in a spicy thin layer of spicy creamy cream. Lemon grass splinters combined with the smell of shrimp and dry seafood sauces gave the meal its characteristic flavour. The United Kingdom, for example, has about 10,000 Burmese (70% of whom live in the Greater London area), as opposed to 270,000 who live in Kuala Lumpur in Malaysia alone.
The" Mohinga", which I had in Mandalay, was lacking young bananas stalks - an important part of the court. There was also no gallangal fragrance and I assume that instead of strongly scented seafood pastes light seafood was used. Also the crispy mung-bean frippers were not available - this side dish was also an important part of the "mohinga".
In my opinion, the shortage of local Burmese food in London makes it incredibly challenging for any caterer to provide an genuine Burmese flavor. - an egg-coursic Burmese that has developed very differently than anticipated, but is still delicious. Somehow I was waiting for hard-boiled balls in a spicy-sourish, Tamarinde enriched gravy, but instead I was offered a big omelet with a thick tomato-curry topping.
However, I found his cooking very weak and rather boring - without the spice and penetrating flavors I usually had in Burmese restaurant in Southeast Asia.