Burmese House – Richmond
A week of rain and gloom has kept me in the house far too long. So, when the weekend arrives with sunny skies, this is enough for me to put on my winter warmers and head out looking for just the right kind of meal to warm the heart…
Feeling a tad adventurous today, we decided to put our taste buds to test. Thanks to its bright big quirky orange teapot signage, Burmese House got our attention. Perhaps it is also interesting that Burmese food has been vastly influenced by Thai, Indian, Laos and Chinese that got us really excited.
The interior looks almost “homely” with its rustic walls and bluish purple doorways and its open kitchen area next to the dining that gives you that “ever-familiar” sound of stir-fries. The menu has an extensive list of dishes to choose from but we can see that their specialty is in the curries.
First entree served was Marrow (long melon) dipped in light batter that is quickly deep fried producing a very easy-to-eat starter. The melon is crunchy and the tamarind sauce adds some sourness to the sweet melon.
Next was the fishcakes served with its sidekick, that is the sour cucumber sauce. I find the sour cucumber sauce a little bland and lacks the “kick in your mouth” sweet sourness. Luckily the fishcakes pretty much make up for its sidekick flaws with its springy texture.
After munching away the earlier entrees, the last entree served was Deep fried chick peas – chick peas that has been mashed, blended with some curry powder, rolled into a ball and deep fried. The first bite was crunchy. It’s like breaking down a shell and getting into the flavors hidden in the ball and surprisingly goes really well with the sourness of the tamarind sauce.
For some winter warmers – we decided to go with curries to accompany the rice! The tamarind beef curry comes with extremely tender bites of beef and strong flavorful curry. We couldn’t really make out what that distinct flavor was but it tasted good. Next was the smoky hot pumpkin curry which I find very palatable – the sweetness of the pumpkin (crunchy on the outside and tender inside) combined with the sourness of the curry really makes this plate interestingly nice.
The last dish in the “curry list” to arrive has a strong Indian influence – Masala chicken curry which is incredibly rich with spices without being too heavy. Amongst the 3 curry dishes, I prefer the tamarind beef curry mainly because of the “mystery ingredient” that makes the curry tasted very special and unforgettable.
Our first visit to a Burmese restaurant will not be complete without trying their “unofficial” national dish of Burma - Moh Hin Gha is rice vermicelli in fish broth served with fried onions, boiled egg and fish cakes. In Burma, Moh Hin Gha is considered to be the most popular dish of all and served in street hawkers and roadside stalls – normally eaten as breakfast. The variation that we got here comes with more fish paste and less soup.
It was a very pleasant dining experience. The experience has opened our eyes to Burmese cuisine which we have never had before. I must admit that I will not sprint here for meals but if I happen to be around the area, I will come back.
“Life is like a box of chocolates, you never know what you gonna get”
- Forrest Gump
303 Bridge Rd, Richmond, Victoria
P: 03 9421 2861