Burmese food is a bit Thai, a bit Indian, a bit Chinese, and the wait staff was ready to explain the menu and make suggestions. We started with three appetizers that intrigued us. The samusas were like Indian samosas but with a thin wrapper, like an egg roll wrapper, and were small, light, not too spicy. Platha is a thin bread folded and griddled, tasty on its own but with the coconut chicken curry dip was really, really nice. The fried chicken that isn't the wings are small, crispy pieces of breaded chicken with a slightly sour and spicy sauce. For our entrees we got pumpkin pork stew with pork so tender it was ready to fall apart, garlic and chili shrimp (I didn't have any, but my friends really liked it), and basmati rice which was like a biryani with curry powder and raisins. (If you want plain rice, it's probably best to get the jasmine rice.) We thought we'd have leftovers but all the dishes were so delicious we ate everything. The decor from the art on the walls to the cushions on the banquette seating shows a nice attention to detail, creating a light, comfortable atmosphere.
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