Sherman's Food Adventures: October 2022

Tandoori Flame

Prior to this post, I've already been to Tandoori Flame 5 times since it opened.  I did do a write up upon its grand opening and was thoroughly impressed with the variety and quality of the food.  Putting my money where my mouth (or keyboard) is, I've paid to eat there 4 times with family and friends.  For those who haven't tried the place, Tandoori Flame is indeed North America's largest Indian Buffet in terms of items available and also dining space.  Furthermore, the place is modern, complete with a full-service bar sporting cocktails and their spin on traditional Indian beverages.  This time around, we were invited back to not only enjoy the food, but to sample the aforementioned cocktails.

So I'll get the food shortly, but concentrating on the cocktails, we had the (left-to-right): Strawberry Gulkand Lassi, Pudina Pineapple Mojito, Mango Jalapeno Margarita, Spicy Watermelon Margarita, Cilantro Jalapeno Pineapple Margarita and Tamarind Peach Lassi.  Loved the pretty colours and tropical presentation.  I thought the fruit flavours were bang on and impactful.  Love the tanginess balanced by sweetness.  These drinks were dangerous, especially the ones with alcohol as they went down real easy.  I particularly enjoyed the strawberry lassi since it had a good balance of creaminess, sweetness and tartness.

Onto the food, my favourite section is the appetizers or snacks featuring Chatpate Aloo, Paneer Tikka, Chicken Pakora, Amritsari Fish Fry, Kasturi Murgh Tikka, Malai Murgh Tikka, Malai Soya Chaap and Bhatti Ka Murgh.  Believe it or not, my favourite item was the soya chaap.  Yes, it isn't meat, but it had an appealing chewy texture while being bathed in a creamy spiced gravy.  As usual, the fish fry was excellent with flaky moist fish coated by a light and crispy batter.  Despite its spicy red appearance, it was mild with some sweetness.

Over to the left of this section, there is a selection of Chaat and other street snacks.  To go with the Papri Chaat, we found chickpeas being freshly made behind the counter.  Right next to it, there is Pani Puri which is a smaller crispier version.  In addition to these, many more ingredients including chutneys are available to create your own chaat masterpiece.  I love how they include Pav Bhaji where you can make your own little soft bread roll veggie sloppy joe's.  I love the meat version of this dish more, but this was still tasty.

One of the best things at the buffet is the freshly-made Naan right out of the tandoor.  You can watch the chef work the dough and then smack it against the walls of the tandoor.  It cooks up right before your eyes and the smell is intoxicating.  With a brush of ghee and then cut into smaller pieces, you literally get it into your mouth less than minute after it is made.   I love the naan here as it is pillowy soft with elasticity and chew.  On the outside, it is crispy and beautifully charred.  I know I should just eat bread at a buffet, but I can literally eat this and be satisfied.

Of course pairing naan with curries is the best combination, so let's get to the many varieties they serve.  There are 3 sections with my favourite being the meat curries including Malai Shrimp, Laal Maas, Chili Chicken, Methi Murgh, Black Pepper Fish, Goat Curry, Butter Chicken and also a Chicken Biryani.    Really enjoyed the lamb (Laal Maas) as each chunk was tender with the unmistakable gelatinous quality of lamb meat.  Curry had a good spice level and the cloves, cinnamon and cardamom really came through to give a fall spice flavor.  For a buffet, the butter chicken was solid.  It featured tender thigh meat and was balanced in terms of tang and creaminess.  Also enjoyed the goat curry with the tender bone-in pieces of goat.  It wasn't overly gamy and the curry also exhibited rich earthy notes.

For vegetarians, there is a section all for you that includes: Stir Fried French Beans, Veg Manchurian, Daal Makhani, Shahi Paneer, Aloo Gobi, Kadhi Pakora, Palak Paneer and Chana Masala.  Highlights include the aloo gobi with tender chunks of potato and cauliflower.  Not overdone but still cooked through.  Good gingery hit on those. I enjoyed the tangy gravy in the kadhi pakora as well as the softened fried vegetable pakoras within in.  I love palak paneer and this one was good with creamy spinach and tender chunks of squishy paneer.  Again, this was mild, but had some background earthiness.

One last section to the left included a mix of items including Halal versions of Bhatti Ka Murgh, Kasturi Murgh Tikka, Chicken Biryani, Goat Curry, Butter Chicken, Black Pepper Fish and Chili Chicken.  We also found Veg Fried Rice and Veg Fried Noodles.  It is nice to see that they have something for everyone (as in different dietary restrictions).  I will only comment on the rice and noodles as the others are essentially the same as the non-Halal versions.  The rice was chewy and firm due to the use of basmati rice while the noodles were quite good with al dente noodles and enough seasoning.

For dessert, they have a remarkable selection including Ice Cream (Hard and Soft-Serve), Rice Kheer, Badam Halwa, Gulab Jamon, Moong Dal Halwa, Seviyan, Thandi Kheer, Gulkand Phirni, Coconut Gulab Jamon, Kesar Rasgulla, Petha and Fruit Custard.  Not pictured is a station that does made-to-order Malpua and Jalebi with Rabri.  Yes, these are sweet, that is par for the course when it comes to Indian sweets.  Great selection.  I didn't even mention the salad bar, made-to-order Dosa (with Sambar) and freshly-baked pizza.  There is just so much food and something for everyone.  Add in a modern and trendy dining space complete with bar and great service, you can see why I've been back so many times.

*All beverages and buffet were complimentary*

The Good:
- Quite the variety of food
- Overall, very good, especially for a buffet
- Modern dining space

The Bad:
- Buffet area can get a bit crowded when busy

Ping Pang Pong

Here we are, trying Vegas Dim Sum for the very first time.  Yah, yah, I am from Vancouver and there aren't many places in North American, if not the world, that can top the Dim Sum I can get at home.  However, there are 2 reasons I seek out Dim Sum while I'm on holidays.  First, we just really want to have Dim Sum!  Being on the road for that long, we need some comfort food.  Second, how would I say things like "Vancouver has the best Chinese food in the world" if I don't actually compare with the rest of the world???  Hence, we made our way to Ping Pang Pong to do some "research".

Located in the Gold Coast Hotel & Casino, PPP has a higher end feel, yet the pricing seems fair in my opinion.  They still employ push carts where you can see steamers and dishes available for ordering.  Hence, we got our food pretty quickly starting with the Pork Sparerib Rice.  This was presented in an ol' skool manner in a metal hot pot.  I found the rice to be chewy and fairly nutty with the right amount of moisture.  On top, the meaty spareribs were light on the fat and cartilage.  Texturally, they had a good rebound while being tender.  There was enough seasoning as well.  Accompanying the rice was also chicken feet, which was also properly prepared.  It featured buttery skin and cartilage.

I also got the Rice Noodle Rolls with brisket and tendon.  With the amount of braising liquid from the brisket and tendon, the noodles were moist and tender.  Soaking up the sauce, the noodles also benefitted from the meaty flavors and seasoning (soy, sugar, ginger, oyster sauce etc...).  Also due to the sauce, the noodles didn't exhibit as much elasticity.  As for the brisket, it was meaty while still being tender.  Loved that there was some fattiness, but not too much.  Soft with still a slight chew, the tendon was braised properly.  My only wish for this was a bigger portion size.

That really didn't matter because we also picked up the Rice Noodle Roll with Shrimp.  Now this was a considerable amount of food on a plate.  The large rolls contained large meaty chunks of shrimp that had the desired rebound texture with a cold-water crunch.  They were seasoned with a good balance between savory and sweet.  With a medium-thickness, the rice noodles  had some elasticity and were appealingly soft.  As mentioned, the shrimp were flavorful, so we only used a small amount of sweetened soy.

Off to the most important dish of the meal - Ha Gau (Steamed Shrimp Dumplings).  All Dim Sum spots are judged on these little morsels and I would say PPP passed.  Featuring medium-thick dumpling skin, the texture was a touch floury, but still it ultimately had some elasticity.  Hidden inside, the shrimp filling had a decent rebound texture with a some softer portions.  It was seasoned enough so that I could taste the white pepper and touch of sesame oil.

The next most important item is the Siu Mai (Pork & Shrimp Dumplings).  Again, these weren't the best version of this dumpling I've ever had, but it was more than acceptable.  The texture of the pork filling was on point with a bounciness that was felt with each bite.  There was a good mix of fat blended in which kept things moist and also added flavor.  I liked how there were not big chunks of fat though.

So Viv really wanted to order the Lo Bak Goh (Pan Fried Daikon Pudding Cake) for some reason.  I like the dish, but it is so filling!  I want to eat more, not get full from one dish!  LOL... Anyways, it wasn't bad, but could've used much more searing, which would have made the exterior crispy.  So as you can tell, it wasn't.  However, the pudding cake itself was nicely textured being soft without falling apart.

Now for something that isn't photogenic no matter what I do with it.  I didn't even bother taking a scoop out of the Preserved Egg & Salted Pork Congee for a more creative pic!  It was pretty typical with medium thick viscosity and a relatively silky texture.  It was mildly seasoned and in fact, was more home style than restaurant style.  I thought there could've been more egg and pork in it though as it was quite plain.

Continuing on with white-colored food, we had the Steamed BBQ Pork Buns.  This was a slightly better picture (well not really, it was quite washed out) where we could see the colored filling.  About that filling, the slices of BBQ pork were fairly lean and tender.  It was coated in a sweet and sticky glaze which was didn't go overboard with the sweetness.  The bun itself was soft and fluffy except for the outer layer which had a slight chew.

Of course I had to get my obligatory offal dish in the Steamed Beef Tripe.  Now I generally have never met tripe I haven't liked, but this could be the one exception.  Instead of the usual buttery soft (with a chew) tripe, we found overly soft tripe with a unappealing exterior chew.  Furthermore, this was not rinsed enough where the gaminess was overwhelming.  Even with the seasoning, all I could taste was the gaminess of the tripe.

Rather than multiple little Lo Mei Gai (Steamed Sticky Rice in Lotus Leaves), we found a big one instead.  Actually I didn't mind this as I find the bigger versions having a more consistent texture.  Smaller ones seem more "wet".  This one featured sticky rice that still had a drier chew, yet still moist throughout.  There was a lack of filling though as you can clearly see in the picture.  That made for less flavor and varied textures.

One of my Dim Sum favorites is the Seen Jook Guen (Bean Curd Skin Roll).  This was filled with a mixture of pork and shrimp which was on point.  Similar to the Siu Mai, this had a blended mix of tender pork and pork fat.  Hence it had a great rebound texture as well as plenty of juiciness.  It was seasoned well and balanced.  The bean curd skin was soft but still retained an al dente chewiness.  Also, there wasn't too much sauce, which kept the roll from being too wet.

Lastly, we had the Steamed Beef Meatballs which were a bit small-looking.  No matter though as they were fluffy and well-processed.  The lightness of the meatballs meant they ate really easy and with barely any chewing.  They were lightly seasoned where I could still taste some of the baking soda (used to help soften the meat).  I would've preferred they serve the Worcestershire on the side rather than on the plate itself.  The residual steaming liquid watered it down.  So after this experience at PPP, I could say that the Dim Sum was more than acceptable, but not as good as Vancouver (not many places are).  I would say that it more closely resembles Dim Sum you would find in San Francisco, which is a bit more ol' skool than the modernized versions you would see in Vancouver and Los Angeles (or in the suburbs of San Francisco).

The Good:
- Still got those push carts, the novelty of it all
- Decent Dim Sum
- Fairly nice dining space

The Bad:
- Not as good as some other cities, but good for what it is
- Service is very sparse, flagging down someone is next to impossible

Lotus of Siam

Okay, Lotus of Siam is another restaurant that has been on my bucket list for quite some time.  Every time I've visited Vegas, there is always a reason that prevents me from going.  From the guys not wanting to travel so far for food (this was based on the old location) to not having enough time in 2019, it was such a shame that I was stuck with expensive food along the strip.  Now I'm not saying Lotus of Siam is necessarily cheap, but at the very least, the food is interesting.

We came armed with a list of what we wanted to try and it included the Nam Kao Tod with crispy rice, sour pork sausage, cilantro, green onions, ground dry chilis, sliced ginger, peanuts & lime juice.  Aromatic, nutty and acidic, this mix of ingredients was appetizing and light.  For those who like exotic flavors, this is the appie for you.  Lots of cilantro and dry chilis meant this was spicy and pungent.  There was also layers of texture from the crispy rice as well as the peanuts.

My favorite dish was the Crispy Garlic Prawns with shells on, but with the actual prawn de-shelled.  Hence, there was a complete contrast in textures with the meaty prawn itself having a buttery rebound texture while the shell was super crunchy.   That garlic pepper sauce was so money as it was intensely aromatic and impactful.  The natural prawn aroma and sweetness still came through though.

Continuing on with their greatest hits, we had the Chilean Sea Bass with Saam Rod Sauce.  This is the only fried version and I thought it was excellent.  Buttery soft and flaky (which is hard to do with halibut), the fried halibut was as advertised - crispy on the outside.  The only choice of sauce for the fried version was a sweet and sour with peppers and onions.  I found this rather mild with more sweet than sour.  Loved the crunchy texture of the peppers.

Killing two birds with one stone, we got the Short Rib Khao Soi.  Hey, my son loves short rib and I love Khao Soi!   This version was pretty good with an aromatic and creamy coconutty base with perfectly cooked egg noodles.  This was a good compromise between being rich, yet still retaining a viscosity that was still drinkable.  As for the short rib, it was tender and moist.  It was the perfect protein to soak up all of the sauce.

Another one of their "must order" items is the Crispy Duck.  We paired it with a Panang Curry which was sweet but balanced by the chilis and peppers.  With just the right amount of coconut milk, this was creamy and rich while not being too heavy.  Of course this went well with some white rice.  However, the star of the show was the crispy duck.  It liked up to its namesake with crunchy rendered skin and tender duck meat.  Absolutely delicious.

Now for the dud of the meal - the Pad See Ew.  Yes, this is not one of their "Mom's Delights" and it definitely showed.  I found the noodles to be clumpy and mostly broken.  Flavors were relatively mild and the dish was in need of more seasoning.  I did appreciate that it wasn't overly greasy, but then again, the dish ate dry.  The slices of beef were also dry and quite chewy.  A bit disappointing considering how good the other dishes were so far.

Back to the good stuff, we had the Kha Nom Jean Nam Ngyow.  This consisted of a tomato base pork stew with ground pork, blood chunks, spare ribs, fried garlic and cilantro and rice vermicelli noodles. On the side, we found bean sprouts, sliced cabbage and dry chili pods.  I found this quite different than all of the other dishes we had so far.  The tomato broth was not super tangy, but there was a good amount of tomato flavor.  Noodles were a touch clumpy, but separated easily.  I liked this dish, but it wasn't as impactful as the crispy duck, prawns or halibut (if you had to choose between them).

One of the smallest dishes we had was the Kang Hung Lay (Braised pork and pork belly in dried herbs and spices).  It might've been a tiny portion, but it did pack plenty of flavor.  There was a deep meatiness to it due to the pork fat, so in turn, there was also umami and richness.  In terms of trying to pick out the herbs and spices, I could definitely get the lemongrass and galangal as well as the brininess of fermented shrimp.  There was also a good amount of palm sugar to give the dish some sweetness as well as background notes of cinnamon and nutmeg.

Even though we only had the four of us, we didn't hold back with our last savory dish in the Nua Sao Renu (Ribeye Steak) served on a bed of shredded cabbage, topped lotus-style tamarind sauce and fried dry chili.  This perfectly medium-rare steak was pretty tender and moist.  There was a decent char on it, although it was not apparent with all of the tamarind sauce on top.  About that sauce, as expected, the tamarind afforded a sweet tanginess which was appetizing and went well with the meat.

We ended off with a classic dessert in the Mango Sticky Rice.  I can't say this was any better than other good versions I've had, yet this was still satisfying nonetheless.  The rice was soft and sticky with a slight chew. 
It was aromatic and sweet from the sugar and coconut milk.  
 The toasted mung beans added some crunch.    Mango was fresh being sweet and tangy.  Overall, we enjoyed our meal at Lotus of Siam and some dishes were outstanding.  However, maybe it is all the hype surrounding created unrealistic expectations.  I would still recommend you check it out, but stick to the greatest hits and your will be happy.

The Good:
- "Mom's Delights" are truly delicious
- Excellent service
- Comfy dining space

The Bad:
- On the pricier side
- Other items on the menu YMMV

Gordon Ramsay Hell's Kitchen

Here we are, doing the touristy thing while in Vegas.  Yep, we finally made it out to Hell's Kitchen located right on the strip in front of Caesar's Palace.  I've wondered about this place for quite some time as I keep walking past it (when I visit).  I considered Carbone but couldn't get a reso.  Ironically, I had to move my reservation since I tried to visit The Buffet at the Wynn without prepaying first.  Lineup looked to be 2 hours, so I ended up eating an early dinner at Hell's Kitchen as a result.

Strategically ordering, my daughter went for the HK Signature Prix Fixe Menu ($89.95) where she chose the Pan-Seared Scallops as her starter.  It featured lightly caramelized scallops on a bed of English pea puree with pickled fennel and sherry-braised bacon lardons.  The scallops were delicate and sweet, but the sear could've been more aggressive.  Scallops were sliced in half, so they were rather small too.  Loved the puree as it was smooth and naturally sweet.

I decided to go for the Steak Tartare with Piedmontese beef, dijon mustard aioli, black truffle caviar and sous-vide egg yolk.  I thought this was really good where the beef was super buttery tender.  It really did melt-in-my-mouth.  Furthermore, it was inherently flavorful.  Loved the creaminess of the egg yolk while the aioli built on top of that with some zip.  Of course the luxuriousness of the black truffle caviar provided some extra umami.  I wasn't a huge fan of the crackers though as they were a bit hard.  Would've liked to see crostinis instead.

My son went big and had the Lobster Risotto complete with a whole butter poached lobster tail.  Oh this was delicious as the truffle risotto was perfectly executed where the aborio rice was tender yet still retaining an appealing bite.  Plenty of woodsy truffle to go with the ample amount of parmesan cheese which meant the risotto was rich and nutty.  The addition of crispy onions on top add the necessary contrast in texture.  The lobster was perfect being naturally sweet with the classic rebound texture.

Viv went a bit boring with the Quinoa Salad sporting honey crisp apples, dried currants & cranberries, candied pecans and ricotta salata.  This was partly due to her not wanting to order the Seared Foie Gras (only other hot appie available).  Boo...  Well, this a good amount of salad that was rather refreshing with the sweetness of apples and the dried fruit.  Quinoa had a good bite while being cooked through.

For her main, my daughter had only one choice with the Prix Fixe Menu - the classic Beef Wellington.  As you can clearly see in the picture, the beef tenderloin was beautifully rare.  It was buttery tender and was properly rested.  Puff pastry was nicely browned and lightly crispy.  Underneath, the duxelle was aromatic from the herbs and earthy from the mushrooms.  The demi-glace was silky with plenty of depth and accented the meat nicely.

My son got his standby dish in the Braised Short Rib atop a Yukon potato cake and bloomsdale spinach.  The whole thing was topped with crispy fried onion rings and beef jus.  This was pretty much textbook where the short rib was fork-tender and was super soft.  It still retained texture though and the beef jus was impactful and rich.  Both the potato cake and onions provided crispiness and the starch need to balance the dish.

I decided to go all out and had the 12 oz Mishima Reserve Wagyu Ribeye with glazed maitake mushrooms and shishito peppers.  Yes, this was indeed tasty.  I know, it wasn't exactly cheap, but I thought this was well worth the money.  There was a beautiful char on the outside where the smokiness and caramelization was apparent.  The steak itself was well-seasoned and prepared perfectly medium-rare.  Buttery and tender, the steak also benefited from the jus underneath.  I found the maitake mushrooms to be impactfully woodsy and was a nice compliment to the meat.

For Viv, she saw all of us having red meat and decided to deviate with the Crispy Skin Salmon.  There was a hard sear on the skin side and hence, it was uniformly crunchy until the last bite.  The fish itself was properly seasoned.  We found most of the fish to be tender and flaky with only the ends being a bit more cooked (as expected).  It sat on a bed of beluga lentils and citrus herb beurre blanc with a shaved fennel salad.  With enough acidity, the beurre blanc did not eat heavy.

For good measure, my son decided to add the Baked Macaroni & Cheese with smoked gouda and crispy prosciutto.  We really enjoyed this as the pasta was al dente, yet was still tender enough.  By using smoked gouda, the mac & cheese had considerable depth that was apparent with even the aroma.  The cheese sauce was seasoned enough that there was enough flavor.  It didn't hurt that that the crispy prosciutto added even more saltiness.

Onto dessert, as part of the Prix Fixe Menu, we were served the Sticky Toffee Pudding with dulce de leche ice cream.  A Hell's Kitchen classic, this did not disappoint.  This was so moist and relatively light.  Many versions of this dessert are super heavy where you can only have one bite.  Yes, like usual, this was pretty sweet with deep rich flavors.  However, it wasn't to the point where it was overbearing.

We chose one of the lighter desserts to balance off the toffee pudding in the Coconut 3-Ways including coconut sorbet, coconut cake and passionfruit caramel.  I guess the 3rd way is the halved coconut?  Whatever the case, this was so refreshing and a great finish to our meal.  The sorbet was aromatic and semi-sweet while the passionfruit added sweetness and tang.  Overall, we enjoyed our meal at Hell's Kitchen as the service was excellent and the execution was on point.  Was it the best meal we ever had?  Well no, but it was solid enough that the money we paid was put to good use.  Still lots of other options in this price range.

The Good:
- Excellent service
- On point execution
- Purposeful flavors

The Bad:
- Considering all the options in Vegas, not sure this is the first place I'd go to in this price-range

Burma Place

So after a long day at the San Diego Safari Park (we stayed until the bitter end!), we had to pick up our car at Escondido Lexus.  They had done the repairs on the tire and we had to return our loaner.  Even with all that going on, food was still on our minds and we decided to deviate from our original plan.  We'd had enough of burgers and sandwiches, hence we took a chance at a random place in Burma Place.  Burmese (Myanmar) food is rather hard to come by (and this one is apparently the only one in San Diego), so we put our name on the Yelp wait list and got a table once we arrived.

Naturally, the one dish we had to get was the Tea Leaf Salad.  Widely considered as one of the most popular Burmese dishes, this version consisted of romaine lettuce, fried yellow beans, garlic chips, sesame & sunflower seeds, peanuts, tomatoes, jalapenos and crushed dried shrimp tossed with fermented green tea leaf dressing.  I've had this a few times before and I've never seen romaine lettuce as an ingredient.  However, I enjoyed the fresh crisp lettuce as it broke up some of the heaviness of the ingredients.  Beyond the obvious tea flavor, the salad featured layers of texture including the firm crunch of the fried yellow beans, peanuts and garlic chips.  There was also a wealth of flavors including tangy, salty, aromatics, brininess and a touch of spice.  

Onto a relatively simple dish, we had the Salt & Pepper Fried Tofu with scallions, jalapenos fried and garlic.  Cut into bite-sized cubes, the tofu was fried beautifully where the outside was super crispy and light while the inside was delicate and airy.  There was enough seasoning that the side of sweet and spicy sauce was not necessary (although I did still use it).

To go with our orders of rice, we selected a few dishes that were rather impactful.  The first was the Garlic Pork with fried garlic, onion and fish sauce. Oh this was an explosion of rich saltiness and aromatics.  Definitely good with the rice as we could taste the soy, garlic and fermented brininess of the fish sauce.  Add in the ample amount of tender slices of pork, this was very addictive.  Didn't hurt that there was considerable amount of wok caramelization too.

Next up was the Burmese Chicken Curry, which was stealthily the best dish of the meal.  I mean, by looks alone, this was monochromatic and didn't elicit much excitement.  However, when we ate this with rice, the flavors were rich and delicious.  Loved the balance of the sauce where we definitely got hits of cumin and turmeric, but the earthiness and slight brininess ensured layers of flavor.  The chicken itself was tender and took on the spices within the curry.  Loved the potatoes too as they were tender and soaked up the curry as well.

If the Sesame Beef looks rather familiar to you, like say, ginger beef...  You are right.  This had all of the elements of the Americanized Chinese dish.  Hence, we found crisp slices of tender beef bathed in a sweet and tangy sauce.  Now unlike ginger beef, this wasn't exactly gingery, rather it was tangy in a vinegary sense.  It was nicely balanced and of course went well with our bowls of rice.

In addition to our white rice, we also go the Garlic Noodles with chicken.  Similar to a Chinese lo mein where noodles are tossed in a sauce, this one featured a bevy of fried garlic and onion as well as julienned cucumber on top.  The side of sauce was tangy with some spice.  As for the wide egg noodles, they were al dente with a nice chewiness.  Loved the crunch of the fried garlic as it added texture.  The small strips of chicken were tender despite being white meat.

Our last item was the obligatory veggie dish and it happened to be the Broccoli with Garlic.  This was a simple stir-fry that was nicely executed.  Broccoli florets were cooked through but still crunchy and topped with fried garlic and onions.  There was enough wok caramelization as well as seasoning.  Overall, we really enjoyed our meal at Burma Place.  Sure, some of the dishes weren't really Burmese, but they were delicious nonetheless.  Something a bit different than what we had been eating on this trip so far.  If we actually lived in San Diego, we'd go back in a heartbeat.

The Good:
- Well-executed and tasty food
- Friendly staff
- Lots of parking

The Bad:
- Gets pretty busy, staff are doing their best but hard to flag down

Search this Site