I remember my first taste of what was supposed to be Burmese food at a restaurant in San Francisco. There was none of the coconut milk and fragrance of Thai curries and the spice palette didn’t inspire like it did in Indian cuisine.
Underwhelming, I thought.
However, during our visit to Burma (Myanmar), we quickly appreciated Burmese cuisine for the beauty of what it is: an Asian cuisine fused from Southeast Asian, Chinese and Indian influences.
Armed with that perspective, we found Burmese food a pleasure. Street food was varied, accessible and inexpensive. Restaurants were similarly enjoyable. And we were even invited for a few home-cooked meals. Continue Reading »