Yoma Myanmar Restaurant: Pared Down Tea Leaf Salad Leaves Some to be Desired, On-the-Shell Shrimp Curry Taste Improves at Home

I've been smitten by Burmese food and particularly by the tea leaf salad I had at Burma Super Star in San Francisco a few years ago. So when I encountered this sadder version of the tea leaf salad at Yoma Myanmar Restaurant, I was sorely disappointed. This version was a significantly pared down iteration that I couldn't help but call the poor man's version. The flavors were a bit better than the visuals but still, nothing like the perfect blend of fermented tea leaves, peanuts, deep fried beans, tomatoes, chili and garlic mixed with some green cabbage. The dressing is minimal with just right hint of fish sauce.

We wanted a curry dish and when asked what he recommended, our server immediately said the shrimp curry, and so shrimp curry it was. We just didn't expect it to be in-the-shell shrimp curry. We got used to it, though, and after a few bites alongside a nice heap of white jasmin rice, we were set. The spiciness level of the curry was just right and the fresh cilantro on top helped to balance out the heavier sauce with a healthy dose garlic and chili flavors. It actually tasted even better when I had it later at home with the rice. I was able to savor this dish solo and therefore appreciate it even more.

The samosas got written up and were raved about but they tasted almost like something you'd find at Trader Joe's frozen section. That's not necessarily a complete dis but you know what I mean. They somehow didn't taste as home-made or made with care. They tasted rather mass-produced. It had potatoes and onions and lacked any punch of flavor. 

The ambiance was pretty much zero but we know we don't go to holes in the wall for the decor. While not blown away, I still would like to return to try other dishes like the noodles that were also called out on message boards and the other Burmese joint just down the street that we were actually going to try called Daw Yee Myanmar Cafe.