Cheap Eats 2012: Myanmar

Cheap Eats 2012

Perfectly fried appetizers are a must at this minimally appointed Burmese spot. Choose nutty cubes of yellow chickpea tofu or earthy squash fritters served with a tangy tamarind sauce. A mouth-cooling shredded salad with green-tea leaf or ginger is a good prelude to a hearty chicken-and-potato curry or shrimp in a creamy coconut gravy with crunchy snow peas. Fans of Malaysian-style roti will love the just-oily-enough “thousand-layered” pancake—a tasty vehicle for soaking up those spicy sauces.

Also good: Pumpkin curry in sweet-onion gravy; cold Rangoon-style noodles; potato samosas; lentil fritters.

Get Our Weekend Newsletter

The best DC news, delivered straight to your inbox.
Or, see all of our newsletters. By signing up, you agree to our terms.

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.