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"Burma Super Star" is a small Burmese restaurant located on a bustling portion of Clement Street in the "Inner Richmond". It's very popular and has been reviewed in "Sunset Magazine" and by the "Urban Spoons" of the foodie world.
When you arrive, don't be surprised to find a line of fellow diners sipping tea and patiently waiting for a table. Just sign yourself in at the small podium by the door, pour yourself a cup and relax.
Once inside, the close quarters are reminiscent of a small neighborhood haunt, with lively conversations and friendly service, where you can experience the culture, the taste and the hospitality of Burma.
Burmese food was a new experience for our staff photographer and me, and we really weren't sure, exactly, what to expect.
As we perused the menu, Rosalie indulged in a light, fragrant Jasmine tea and I had a cold pale ale from India.
We began our first Burmese feast by sharing the "Super Star's" famous "Tea Leaf Salad", Burmese tea leaves, romaine lettuce, fried yellow beans, fried garlic, sesame seeds, fresh tomatoes, jalapenos, and "dried" shrimp.
This delicate dish is tossed at your table and was an interesting combination of flavors. "Tea Leaf Salad" is their signature dish, but Rosalie and I were disappointed. Perhaps our palates have not developed an appreciation for dried shrimp! We do admit that we definitely appear to be in the minority on that subject.
For our main courses, Rosalie decided on the "Pumpkin Pork Stew", a tender pork stew, slow cooked with Kabocha squash and ginger. She found it light and deeeeee.........lish!!!!!
I love the "heat", but Rosalie enjoys the delicate flavors, so we were both pleased that the dishes were clearly identified on the menu by "temperature".
I chose the "Fiery Chicken with Tofu", a stir-fried chicken breast with tofu, string beans, red bell peppers and basil in their five-spice sweet-heat sauce. Fabdelish!!!!!!!!!!!!!!!!!
So now we know that Burmese cuisine consists of a combination of spices and cooking styles from Burma's surrounding neighbors in Southeast Asia that come together in really simple, subtle (or fiery) tantalizing dishes.
Next time we're there, we will definitely start with the "Platha", a homemade Indian-influenced pan fried layered bread, served with a coconut chicken curry dip..........and then............the "Vegetarian Samusa Soup". Even though it's vegetarian, it remains their most popular soup dish, made with samusas, broken-up felafel, lentils, cabbage, onions and secret spices.
Well, there you go! Another "fabdelish find" for you, our loyal and faithful followers. We know there's more to investigate in that little neighborhood on Clement and these X-PI's are on the case. We got a tip that there's one fabdelish "Vietnamese Sandwich" over there and we've been trained on surveillance techniques that are sure to track that suspect (the "pork belly bun mi") down!
Check your post office for our staff photographer's picture of the latest "most wanted" suspect for these food bloggers or just follow "More is Less Mula" on twitter and facebook!
