A novel glimpse into Burmese delicacies at this hidden eatery in Clementi

I’ve a stunning variety of Burmese buddies and in addition know a few Burmese phrases like mingalabar (howdy) and ne kaun la? (how are you?). What I’ve by no means had earlier than is Burmese delicacies. While the prospect of a Burmese restaurant in Singapore is uncommon in itself, a halal one is almost exceptional— that’s, till I discovered Little Myanmar situated at 382 Clementi Avenue 2.

Being a Mandalay native, proprietor Kyaw Kyaw Lin got here to Singapore 16 years in the past to pursue engineering. Little Myanmar was born in 2019 to offer halal-certified Myanmar meals to homesick Burmese clients. When I arrived, there was a continuing stream of shoppers from all walks of life who spoke in sharp and distinct Burmese to the spouse of the proprietor, Winny Khin Maung.

What I attempted at Little Myanmar 

The menu made me really feel overseas in my very own nation, as I may barely recognise greater than 4 dishes. To one of the best of my capability, I made a decision to order Shan Noodle (S$6) and Myanmar Coconut Laksa (S$6), with the previous being the dry model. 

Other mains embrace Steamy Chicken Noodle (S$6) and Creamy Soft Tofu Noodle (S$6). There was a stunning quantity of salad choices, equivalent to Giant Lemon Salad (S$6), Pennywort Leave Salad (S$6) and Feather Back Fish Cake Salad (S$7).

I seen a nasi padang type array of dishes which was widespread with the Burmese there, however I wasn’t ready to get that adventurous. Unfortunately, the Sticky Coco Rice with Fried Banana (S$3) dessert which I used to be trying ahead to wasn’t obtainable.

Appearances-wise, the Myanmar Coconut Laksa doesn’t stray removed from the acquainted laksa that we Singaporeans know and love. However, it positively has a way more yellow tone to it and never very a lot of the oil separation that’s normally seen in Chinese variations. Another missing side was the tau pok and boiled egg.

Instead, it was topped with crushed chickpea crackers and chopped coriander. Accompanying it was a small plate of crushed chilli flakes, onions and a wedge of lime.

Any notion of it being much like laksa was thrown out of the window with my first sip of the soup. It had a very wealthy, creamy and coconutty style. There weren’t any savoury notes or slight warmth that you just’d relate to our laksa right here. It was additionally a lot thicker, virtually similar to mee rebus gravy.

I actually appreciated the cracker toppings because it offered a pleasant crunch regardless of being immersed within the gravy. The chopped coriander additionally gave it a lot wanted bits of freshness.

Unfortunately, the yellow noodles didn’t do properly within the gravy because it was already bloated once I received to it. Gone was the chewiness that might have accomplished the dish. Instead, what I received was mushy carbs that jogged my memory of overly soggy yellow noodles.

The one-note nature of the gravy made being sick of the style an enormous chance, which is why I like to recommend rigorously mixing the chilli flakes into the gravy. This improved the dish massively as the warmth added additional layers to the flavour. Just be conscious of the quantity you add.

Following that was the marginally intimidating-looking Shan Noodles, a soy sauce and tomato-based rooster noodle dish. It had items of rooster and was topped with beneficiant quantities of coriander and roasted sesame seeds. Unlike the Myanmar Coconut Laksa, this dish makes use of rice-based noodles.

Pulling and mixing the noodles round wanted an additional grip from my chopsticks, as they had been actually thick! However, my pleasure pale after my first chew. It tasted much like spicy tapioca, and jogged my memory of a widespread childhood snack that I’ve by no means appreciated. The flavour profiles had been of candy, spicy and savoury notes. The former two weren’t precisely my favorite when mixed.

Tolerating a pair extra bites, I tasted soy sauce and in addition bites of rooster items. I truly appreciated the feel of the dish; the noodles had a a lot firmer chew and the sesame seeds gave it a satisfying crunch. It’s simply unlucky that my restricted palate couldn’t deal with the style. Maybe I might have appreciated it extra had I ordered the soup variant.

I used to be compelled to strive their Chicken Dum Briyani (S$7.50), because it was one of many few gadgets on the menu that I recognised, and I ordered mine to go. The briyani got here with rooster that was marinated in yoghurt and spices, and was accompanied by shredded veggies.

The Chicken Dum Briyani had a extra delicate strategy as in comparison with the same old fennel seeds and spicy heavy choices that we’re used to. The distinct briyani flavours had been nonetheless there, simply that it had taken a step again in favour of some slight sweetness. I believe the sweetness got here from both the yoghurt marinade from the rooster or the tiny raisins used.

I used to be actually stunned by how tender and moist the rooster was, regardless of being ordered to go. Overall, I actually loved the delicateness of the style and would have by no means anticipated wonderful briyani from a Myanmar stall.

Final ideas 

I’ve this rule for myself every time I strive overseas meals: the much less it tastes like one thing I’m aware of, the extra genuine it’s. That positively was the case for Shan Noodles and Myanmar Coconut Laksa. The fixed visits from Burmese clients must also offer you an excellent indication of its authenticity.

I’ll haven’t appreciated all of the meals, however I positively loved the expertise of making an attempt out Burmese meals for the primary time. 

And when you’re a choosy eater like me, the briyani will current you with the consolation of familiarity after which some!

Expected harm: S$6 – S$7.50 per pax

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