Amay’s house

I’m always up for trying new cuisines so when I found out that there was Burmese food available to me via Amay’s house, I just had to go! What I found out upon looking at the menu at Amay’s house is that Burmese food resembles Thai and Malaysian food but made with different spices so it wasn’t actually so scary to try out.

Pickled mango salad

★★

A Burmese pickled mango, onion, fresh cilantro, and roasted sesame seed salad. I wasn’t a huge fan of this because the sour/pickled flavor of the mango was really odd to me but Grayson thoroughly enjoyed it. The mango wasn’t soft or juicy persay, rather it was more chewy and had more of a bite to it. It was certainly not something I’ve had before so it was nice to try it out. They also have a tea leaf salad as well.

Fish noodle soup -mohinga

★★★

A bowl of rice noodles with catfish broth, lemon grass, fresh cilantro, fried garlic. I liked the lightness of the broth but don’t be fooled because there isn’t actually any fish in this bowl of noodles! The only topping was the egg which was a little disappointing because I expected more to be in my bowl besides noodles.

Chicken curry

★★★★

Marinated boneless chicken slow cooked in traditional spices with rice. Although the curry appeared to be super bright red and spicy, it wasn’t actually spicy at all! The chicken was well seasoned and moist as well.

Amay’s house

When I got home from my visit to Amay’s house, I told mother deer all about my experience and she wanted to try it for herself so last weekend we decided to go there for lunch.

Burmese style samosas

★★★

These are Samosas stuffed with diced potatoes, onions and traditional spices. Unlike most samosas where there is a thick dough-like wrapping, the wrapping that surrounded these samosas resembled the filo pastry used for making Greek spanakopita/baklava. We liked this because it left the samosas nice and crispy. We also liked that the potatoes on the inside were diced because it created some texture. I’m not sure what the sauce was made out of but it was tangy and quite spicy too.

Myanmar tea leaf salad

★★★

Salad with fermented tea leaves, tomato, cabbage, assorted beans and nuts. I liked this salad much more than the pickled mango salad I had on my first visit. The “dressing” on the salad had a bit of a kick to it and had lots of various herbs in it as well. I liked how the beans and nuts were crispy because they added a light crunch to the salad. Unfortunately, I couldn’t really taste the tea leaves themselves because the dressing was quite strong but this salad was well received at my table. I just wish there was a bigger portion since the price of this salad was the same as most of the main dishes we ordered

Noodle salad

★★

Bowl of egg noodles, shrimp powder, bean powder, tamarind sauce, cabbage, onion, fresh cilantro. Lil’ bun chose this one because she never tried tamarind sauce before. We all thought that the egg noodles resembled spaghetti in shape and size. We weren’t huge fans of this dish because we found it to be a little on the dry side and wished there was more tamarind sauce on it.

Pad thai

★★★

Stir fried flat rice noodles with egg, tofu and shrimp in an authentic housemade tamarind sauce. Unlike the Pad Thai you’d find at Malaysian restaurants where the egg is served on top, the egg was scrambled and mixed in with the rice noodles in this one. I liked that the noodles weren’t overly fried to the point where they were super oily. Similarly to the noodle salad, the noodles felt quite dry. I’m not sure if this is just how Burma makes their version of Pad Thai, but we thought it could of been a little saucier.

Laksa

★★★

Authentic house-made coconut curry laksa broth with prawn, chicken, fishball, tofu puff, egg and clams. This was what mother deer came here for. She had been craving laksa for weeks now and she was finally able to get it. She said that the laksa here is more coconut-y than the Malaysian ones she has had before but she didn’t mind it too much because there was still a prominent taste of curry in the broth. Mother deer’s friend enjoyed the broth quite a bit as well and couldn’t get enough of it.

Pork belly curry

★★★

A slow cooked marinated pork belly with traditional spices. Originally brother deer wanted to try the lamb curry but they were out of lamb so he chose this one instead. There were 8 pieces of pork in the curry with 4 of them being big pieces of pork belly. As with the chicken curry, the pork belly curry was a deep red but wasn’t spicy at all. I wonder what type of spices they used in it because it had hints of sweetness in it too.

Shan noodle

★★★★

A bowl of flat rice noodles, clear chicken broth, meat ball, peanuts, sesame seeds, bokchoy. I saved the best for last! This was my favorite dish out of everything I tried here. The chicken was tender and moist and I love Asian sour vegetables. I liked that the broth was light because it was a nice contrast to the creamier and more heavily spiced dishes we had earlier. The broth was also super spicy because the chicken the put on top was cooked in a sauce with lots of chili peppers! They don’t mention that the chicken is spicy in the menu description so if you don’t like spicy foods, make sure you mention it to the server before hand!

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