: The food of Myanmar (formerly known as Burma) is heavily influenced by that country's many neighbors, but the resulting cuisine is quite distinct, and Kyusu translates it beautifully for San Jose diners. Any meal should start with the tea leaf salad, a mix of pickled tea leaves, peanuts, sesame seeds, fried beans and seasonings (get the traditional version, made with cabbage). The dish is pungent, nutty and salty and comes with hot chiles that can be mixed in or not. Pickled ginger salad is similar and not overly gingery. The standout meat dish is the very tender, flavorful goat stew, served with rice or prata, a type of flatbread. Curry aroma chicken has little sauce, but the fried nuggets of chicken are well-seasoned on their own. Noodle dishes are also good; a highlight is kauk swe thoke, a large portion of flour noodles with chicken, shredded cabbage and a myriad of flavors. Dishes are well-seasoned without being overly spicy. Décor is basic, and there are some tables that are partitioned off for privacy.

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Kyusu Burmese Cuisine

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