Burmese food at Rangoon

I would definitely recommend a dinner at Rangoon, a medium sized Burmese Restaurant in the Chinatown area.

I ordered my usual favorite Burmese apps and all were to my liking; the roti canai tasted exactly as it should, with flakey bread and curried up dipping sauce I would have liked to drink.

Burmese style tofu is so completely different from your regular tofu, being made from chick pea, that I always wonder why it shares the same name. Either way, its worth ordering, not only just to try something new, but because of the subtle flavor of the mushy insides contrasted with the crisp fried-but- not- too -greasy outside. (the menu claims they are made from lentils, but I am almost positive that is an error)

Rangoon's version of the tea leaf leaf salad was a little more

sesame-ish than tea leaf-ish,

which was still ok by me because sometimes that tea leaf flavor can come on too strong.

For the entrees, the whole banana leaf fish was perfect with its fragrant curry sauce and crispy fried flakey fish.

This noodle dish looks nice, but it was kinda funky. I can't remember the name of it ( it may have been the Rangoon House Noodle) but the menu said something about it being the best noodles ever, it sadly wasn't. But one miss out of many dishes, is allowed.

Rangoon serves wine and beer and has a corkage fee for byo.

112 North 9th Street