Burmese

Was torn between the tempting dessert options when the helpful staff recommended this "all-time Myanmar favourite dessert". My initial reservations about it tasting like Bandung (which I find overpowering and am no fan of) melted faster than the smooth vanilla ice cream gracing this mountain of treasures -- grass jelly, agar agar, sago, and a creamy egg pudding doused in a milky rose-scented syrup. Deliciously refreshing to the last drop.

Added $3 for dessert too. A real good deal, I must say. I've never tried Burmese cuisine before and today I felt the strong need to do so, and I'm happy I finally did!

Had the nation's signature dish, Mohinga, as my main. The crunchy chickpea fritters added a nice contrast to the silky vermicelli, which soaked up the savoury, catfish-based broth. The Tea Leaf Salad was a melange of nuts, sesame seeds, fried garlic, dried shrimp, and fermented tea leaves; I've never tasted anything like that before.

The Burmese Milk Tea was surprisingly very good. Aromatic black tea nicely balanced with a splash of condensed milk -- silky and highly comforting.