Burmatown

Burmatown Restaurant Review:

Asian fusion connotes a mixed bag of images, but at Burmatown the combinations are exciting and worthy. Chinese-style steamed buns are served like tacos with fillings of ginger-soy chicken, garlic shrimp and Korean short ribs; topped with miso slaw, sesame seeds and cilantro, these comprise a must-have dish. The classic Burmese tea leaf salad, with house-fermented tea leaves, is crunchy, sour, salty and sweet in every bite. Entrées such as slow-cooked beef short rib curry and barbecued pork garlic noodles walk the line between cultures with success and satisfaction. Don’t miss the kimchi pot stickers, hand-wrapped and pan-fried to a nice crisp. The wine list is short but designed to pair with the spicy food, as is the beer selection which includes Tiger Beer from Singapore. Sophisticated decoration embellishes the small space with a black banquette along one wall with mirrors above, a Burmese tapestry by the entry and bench seating in front of a large window.