Jump to content

Welcome to Mingalapar Forum
Register now to gain access to all of our features. Once registered and logged in, you will be able to create topics, post replies to existing threads, give reputation to your fellow members, get your own private messenger, post status updates, manage your profile and so much more. If you already have an account, login here - otherwise create an account for free today!

De’ Burmese: Sophisticated Myanmar Cuisine in Bistro Environment

- - - - - Restaurant

  • Please log in to reply
No replies to this topic



    VIP Member

  • Members
  • PipPipPipPipPip
  • 3,171 posts
Sanchaung’s newest eatery offers cultivated, fresh regional Myanmar dishes in a chic, bistro environment at an extremely reasonable price point.
In an area dense with expats yet somewhat lacking in more sophisticated dining options, De’ Burmese is an extremely welcome new entrant to the foodie scene.
Based in a fashionably renovated traditional two-floor building, De’ Burmese is light and characterful, showing its refinement from the moment you enter.
The menu provides everything one would want from a Myanmar restaurant, yet adds a touch of class. Traditional appetizers – snacks, salads, soups – may be followed by lovingly crafted, authentic curries, noodles and rice dishes.
The food differentiates itself on the obvious care put into its preparation, with De’ Burmese’s owner having gone to great lengths to recruit a team of experienced cooks who have realised her vision of offering fresh Myanmar home-food free from the additives, artificial flavours and shortcuts so evident elsewhere across Yangon.
The proof of this is in the tasting: unlike many of Myanmar’s eateries, De’ Burmese makes a star of its ingredients. The lemon salad is light, crispy and refreshingly citric.
Likewise, the tofu salad is a cultivated version of the Myanmar classic, delicately flavoured with lemon leaves. Unlike the deep-fried snacks found street-side, De’ Burmese’s tempura has a fine, light batter and a delicious dipping sauce of tamarind, chilli, garlic and ginger.
The set main courses are likewise delicate and finely-tuned – a marinated chicken with tea leaf, a ‘jungle style’ curry, and sour and spicy Mon chicken legs – each served with rice and two authentic vegetable sides.
These are dishes for those looking for warming, fragrant and homey fare. The sauces of each dish being a well-balanced combination of their components: a fine example, the jungle curry is served in an almost soupy gravy of winter melon, rosella leaves, fish paste, and bamboo which hints both at the care put into its preparation and the generational knowledge of flavouring of De’ Burmese’s cooks.



Also tagged with one or more of these keywords: Restaurant

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users