Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia [A Cookbook]

I’m not one to write reviews in general, but this one hit me hard. Living in San Francisco for over a decade, I ate regularly at Burma superstar. Like every week. If not multiple times per week. I CRAVE their samosa soup like nothing else. Sadly, i moved out of state a couple of years ago. I literally cannot find samosa soup anywhere. Not on the Internet and not in any restaurant. I was completely overjoyed when i found out that they made a cookbook with my beloved samosa soup it it. Do not be fooled by this tantalizing cookbook!! I’ve made this recipe to the letter numerous times, hoping that I had somehow messed up the previous times. I am a well practiced home chef in international cooking so I was pretty sure that I hadn’t done anything wrong. I was just praying that by some fluke that I had messed up. After 3 times, I am certain, without a doubt that this recipe is a fake. It is NOTHING like the recipe that they make in the restaurant. This soup recipe is FLAT, BLAND, completely VOID of that amazing rich flavor that I crave so much. I remember exactly what the soup tastes like in the restaurant. My mouth waters at the the memory of the puckering rich developed layers of flavor. This recipe doesn’t even remotely taste like it. I have zero interest in trying the other recipes with this one being so far from what it’s supposed to taste like. HUGE DISAPPOINTMENT. HUGE.

My family and I made 5 recipes from this cookbook for our New Year's Eve dinner. We are all pretty good in the kitchen and followed the recipes but the results were very disappointing. Three of the recipes -- pea shoots, spicy eggplant, and chili lamb -- were nothing like the dishes we had in the restaurant last week. The photos in the cookbook look exactly like the dishes in the restaurant but nothing like the dishes we made at home. It seemed like some of the recipes were incomplete or completely different from the pictures shown in the cookbook. I would not purchase this book if you are hoping to replicate the restaurant flavors in your home kitchen.

I was intrigued after hearing an interview with the book author who described fermented tea salad. My local library doesn't have a copy of this (yet). I ordered this in hard-copy. I read through most of the book over two hours while in a waiting room at an auto-glass repair shop. I was taken to a far away place via words and photographs and then the corresponding recipes whetted my appetite. So far, I've prepared two of the recipes (chayote squash, beef &potato curry). Neither was difficult to prepare and both were delicious. The photography and narratives provided a visit with the culture places and people who contributed to the offerings of the book. If you enjoy savory-salty-sour food profiles, there will be a lot of winners in here for you. I am neither near the venue that inspired this book, nor planning a visit to Burma any time soon, and now can create dishes to enliven made-from-scratch meals and experience a culinary adventure. I intend to make more recipes from this book. It was worth the investment for the coveted shelf-space in my personal cookbook library.

I went to Myanmar a few years ago and the food just blew me away. This book is a great way to get those flavors! I do not live close enough to go to the restaurant, so I can't tell if these recipes have the same flavors. But I am in love with the chicken curry and the pork and pumpkin stew. I has to add more fish sauce than listed in the recipes (and I added more Thai chilies only because I like heat), but I think that goes for any recipe book. You need to adjust the seasonings for your palate. I am definitely going to be trying other recipes from this book! And giving it out as gifts!

Wish I could give it seven stars! Recipes from my favorite restaurant, which I can now make at home. The book itself is gorgeous: beautifully-bound and printed, and on excellent-quality paper. The numerous photos are luscious. The writing is heart-felt, unpretentious, and crystal-clear. Recipes are very easy to follow. Terrific ingredient glossary. The photos of the staff add extra sweetness. Have purchased several cookbooks in the past year-plus. This one is by far the most beautiful. I will cherish it, and use it very often. THANK YOU Desmond Tan, Kate Leahy and Ten Speed Press for a job phenomenally well-done!!!

By far this is the best Asian cookbook I ever read , and I am a cookbook collector . My husband is Burmese and I cook a lot of Burmese food and I saw the recipes for the Mohinga ( fish soup) and the oh no kawshwe (coconut chicken curry noodle soup) and I was so excited to find out that everything written there is exactly what we do at home , but with these recipes I can actually make them more consistently! I already purchased another book for a gift . If you like cooking, reading , travelling , photography, and eating good food , you would enjoy this book a lot. Kudos to Desmond Tan and Burma Superstar !

A beautiful cookbook. The stunning pictures and cultural history tales alone make it worth buying. Got it for my boyfriend, who visited the Cali chain, and he couldn't wait to try a recipe. We've tried garlic noodles & fried onions so far; both were absolutely amazing. We smudged up the page with grease and notes, which made me feel a bit bad at first, but hey -- cookbooks are meant to be cooked with! Definitely worth the investment for such wonderful cuisine.

Easy to follow. Wish the book includes final pics of each recipes instead of just some recipes.

So I love this restaurant, and go to the Oakland establishment as often as my budget allows. Getting to make the recipes at home has been fun and oh so tasty! My family and I have enjoyed all of them. One of the few I have yet to make is the tea leaf salad, as that requires a lot of prep time, but am looking forward to it. I highly recommend this book for anyone who is a fan of Burma Superstar or Southeast Asian cuisine.

This book is amazing. Even a coworker borrowed it for awhile. Not only does it give you recipes, it also tells you the history of the country and what the most important ingredients actually are and what they do. This is the first book that "dumbs down" cooking enough to make it actually make sense to inexperienced cook.

I’m not one to write reviews in general, but this one hit me hard. Living in San Francisco for over a decade, I ate regularly at Burma superstar. Like every week. If not multiple times per week. I CRAVE their samosa soup like nothing else. Sadly, i moved out of state a couple of years ago. I literally cannot find samosa soup anywhere. Not on the Internet and not in any restaurant. I was completely overjoyed when i found out that they made a cookbook with my beloved samosa soup it it. Do not be fooled by this tantalizing cookbook!! I’ve made this recipe to the letter numerous times, hoping that I had somehow messed up the previous times. I am a well practiced home chef in international cooking so I was pretty sure that I hadn’t done anything wrong. I was just praying that by some fluke that I had messed up. After 3 times, I am certain, without a doubt that this recipe is a fake. It is NOTHING like the recipe that they make in the restaurant. This soup recipe is FLAT, BLAND, completely VOID of that amazing rich flavor that I crave so much. I remember exactly what the soup tastes like in the restaurant. My mouth waters at the the memory of the puckering rich developed layers of flavor. This recipe doesn’t even remotely taste like it. I have zero interest in trying the other recipes with this one being so far from what it’s supposed to taste like. HUGE DISAPPOINTMENT. HUGE.

My family and I made 5 recipes from this cookbook for our New Year's Eve dinner. We are all pretty good in the kitchen and followed the recipes but the results were very disappointing. Three of the recipes -- pea shoots, spicy eggplant, and chili lamb -- were nothing like the dishes we had in the restaurant last week. The photos in the cookbook look exactly like the dishes in the restaurant but nothing like the dishes we made at home. It seemed like some of the recipes were incomplete or completely different from the pictures shown in the cookbook. I would not purchase this book if you are hoping to replicate the restaurant flavors in your home kitchen.

I was intrigued after hearing an interview with the book author who described fermented tea salad. My local library doesn't have a copy of this (yet). I ordered this in hard-copy. I read through most of the book over two hours while in a waiting room at an auto-glass repair shop. I was taken to a far away place via words and photographs and then the corresponding recipes whetted my appetite. So far, I've prepared two of the recipes (chayote squash, beef &potato curry). Neither was difficult to prepare and both were delicious. The photography and narratives provided a visit with the culture places and people who contributed to the offerings of the book. If you enjoy savory-salty-sour food profiles, there will be a lot of winners in here for you. I am neither near the venue that inspired this book, nor planning a visit to Burma any time soon, and now can create dishes to enliven made-from-scratch meals and experience a culinary adventure. I intend to make more recipes from this book. It was worth the investment for the coveted shelf-space in my personal cookbook library.

I went to Myanmar a few years ago and the food just blew me away. This book is a great way to get those flavors! I do not live close enough to go to the restaurant, so I can't tell if these recipes have the same flavors. But I am in love with the chicken curry and the pork and pumpkin stew. I has to add more fish sauce than listed in the recipes (and I added more Thai chilies only because I like heat), but I think that goes for any recipe book. You need to adjust the seasonings for your palate. I am definitely going to be trying other recipes from this book! And giving it out as gifts!

Wish I could give it seven stars! Recipes from my favorite restaurant, which I can now make at home. The book itself is gorgeous: beautifully-bound and printed, and on excellent-quality paper. The numerous photos are luscious. The writing is heart-felt, unpretentious, and crystal-clear. Recipes are very easy to follow. Terrific ingredient glossary. The photos of the staff add extra sweetness. Have purchased several cookbooks in the past year-plus. This one is by far the most beautiful. I will cherish it, and use it very often. THANK YOU Desmond Tan, Kate Leahy and Ten Speed Press for a job phenomenally well-done!!!

By far this is the best Asian cookbook I ever read , and I am a cookbook collector . My husband is Burmese and I cook a lot of Burmese food and I saw the recipes for the Mohinga ( fish soup) and the oh no kawshwe (coconut chicken curry noodle soup) and I was so excited to find out that everything written there is exactly what we do at home , but with these recipes I can actually make them more consistently! I already purchased another book for a gift . If you like cooking, reading , travelling , photography, and eating good food , you would enjoy this book a lot. Kudos to Desmond Tan and Burma Superstar !

A beautiful cookbook. The stunning pictures and cultural history tales alone make it worth buying. Got it for my boyfriend, who visited the Cali chain, and he couldn't wait to try a recipe. We've tried garlic noodles & fried onions so far; both were absolutely amazing. We smudged up the page with grease and notes, which made me feel a bit bad at first, but hey -- cookbooks are meant to be cooked with! Definitely worth the investment for such wonderful cuisine.

Easy to follow. Wish the book includes final pics of each recipes instead of just some recipes.

So I love this restaurant, and go to the Oakland establishment as often as my budget allows. Getting to make the recipes at home has been fun and oh so tasty! My family and I have enjoyed all of them. One of the few I have yet to make is the tea leaf salad, as that requires a lot of prep time, but am looking forward to it. I highly recommend this book for anyone who is a fan of Burma Superstar or Southeast Asian cuisine.

This book is amazing. Even a coworker borrowed it for awhile. Not only does it give you recipes, it also tells you the history of the country and what the most important ingredients actually are and what they do. This is the first book that "dumbs down" cooking enough to make it actually make sense to inexperienced cook.

Got this for my daughter, as we love this restaurant and she loves trying new recipes! She made a few of the recipes and loved loved the food it turned out delicious!

I bought this cookbook because I've eaten at Burma Superstar in San Francisco and was eager to try and duplicate some of the delicious dishes. So far, so good. But definitely have to get hold of some fermented tea leaves to make that salad.

So far I've gone through two recipes and I can't wait to try more. So easy to understand and absolutely delicious. My only wonder is how Americanized the dishes are

Love this cookbook. Always felt that scratch curry and authentic tasting recipes from this genre were just too much trouble with esoteric ingredients. Not so..there are certainly some dishes that are more complex, but they provide plain English explanations and wherever possible, substitutions. I have gifted 2 copies.

Great directions and sources for the exotic ingredients needed. I'm growing a tea plant just for their Tea Leaf Salad. A wonderful resource when you want a true Burma taste.

The authors write very simply and clearly for homemakers to prepare recipes served in a popular Burmese restaurant in San Francisco, CA, known as the Burma Superstar Restaurant. We love the curry recipes in the cookbook. We follow and prepare them regularly for dinner. This is the cookbook for anyone who wants to cook authentic Burmese dishes at home.

Temperatures for the oil when frying split peas for tea salad would be helpful. Otherwise I might have done five stars! That is why I bought this book. After eating tea salad from Irrawaddy restaurant in Cerritos, California, I spent a day researching the recipe. That lead to learning about Burma superstar and the Burmese people. By the time I had ordered this book, my heart was filled by God's love for them. One delightful bonus here, is the wonderful pictures of people and all the information that goes far beyond mere recipes. It makes a connection with people.

I bought this for my nephew’s birthday! Ever since he made the chicken curry for the first time, it’s been has favorite and now go to meal he likes to cook for everyone. Looking forward to trying the other recipes, especially the tea leaf salad.

Love the cookbook. Love the restaurant!

This is a really nice book to have on your shelf - the quality of the cover and binding is a lot like Ottolenghi. Love it!

So excited to use these recipes. Perfect Christmas present or gift for foodies. Awesome recipes and pictures.

Love the photos. I’ve eaten at the restaurant and love the food. Haven’t cooked any meals yet. Determining what I need as am in Texas and will need to order ingredients on line.

Best cookbook ever! Ginger salad, beef kebat (I use lamb), curried chicken noodle soup, chili prawns, sooo soooo good!

Great recipes and easy to follow. Love the photos and the extensive write ups.

I am asian chef and I got this book. I am so glad to take a glance what I experienced in SEA. Really good for those who are just begin to learn the Burma cuisine.

lacking some info. also hard to find some of the ingredients.

Great cookbook! My husband is originally from Burma and LOVES this book every dish so far was a success and even my mother in law approves 😂

Combines history with a backdrop to each recipe, you really start to learn the simplicity and intricacy of each one individually and collectively. Most recipes come with a photo which I think is a must.

Love the recipes in this book!

best cook book from Burma

This cookbook has become a staple in our kitchen!

Have already cooked three of the recipients, easy to follow and delicious, just like the Food at Burma Love

My favorite cookbook. Detailed instructions, stunning photos, and lovely bits about Burma throughout.

Changed the way I approach cooking. Great for the more ambitious, or someone who wants to grow their skill set.

Beautiful book, all the staples from the restaurant with a lot of interesting stories also

If you've eaten at Burma Superstar and gotten a longing for their food when you can't be there, this is the book. Easy to follow recipes, sources for ingredients, gorgeous photography. If you've never eaten Burmese food, try it with the help of this wonderful book.

Amazing and beautiful with hard cover.

The best recipes ever. Love this book.

Love this book! Love the restaurant, the food, the recipes, and all the stories.

Love this cookbook!

This is a fantastic restaurant and beautiful cookbook. Highly recommend!

I've made a half dozen or so of these recipes, and I love them. The photography and food are both excellent. I don't know if it is a printing defect, but my cover is backwards/upside down from the text of the book.

Recipes are fantastic. Have tried out 3 dishes from the book and they are excellent. Well written and easy to follow. Highly recommend.

Love it! Have made so many dishes. “Resounding five stars”

Beautiful book. Great recipes. Definitely addictive as promised!

Great book. Beautiful photos and a ton of context about the region. And the recipes (that I've tried so far) are super-great. I've made a few of the multiple times already.

I purchased this book ahead of time and was really looking forward to its release. We don't cook a ton of Indian food but do cook a lot of Asian style dishes. This book is comprised of a lot of recipes that are in the sweet spot between both cultures. In addition to the recipes, I've been reading it cover to cover learning about the origins of the recipes, the author and some history of Myanmar. The first recipe we tried was curry chicken and then served it over noodles with fried onions and a soft boiled egg. It was amazing. Simple but unique recipes await you. Can't wait to cook another spectacular meal from this book.

Burma Superstar is an amazing restaurant, and I'm very excited to try these recipes! I love Burmese food, and I can also eat most of the dishes despite food intolerances/allergies to dairy, soy, and wheat.

Great restaurant. Great cookbook. I bought it to give as a gift. It's beautiful and was well received.

Great stuff!

Great recipes!! And it has helpful hints as where find ingredients.

Awesome book!!! Amazing restaurant as well.

It’s the best cookbook you can buy. A great to add to any collection.

I'm a Chef and I just love love love this book!!!

Love it!

A wonderful and interesting cookbook, however a more natural food mind-set would have made it 5 stars for me. Some ingredients advised for use simply have too many additives.

I'm a pretty great cook, ethnic dishes as well (I'm Persian) the dish I bought this book for tasted nothing at all like the version I had at the restaurant which was disappointing.

Although we've previously featured many Asian cookbooks, this offering, focused on the ingredients and techniques native to Myanmar (Burma), was a first for us. With influences from neighbors India and China, as well as Laos and Thailand, Burmese food is wonderfully unique and flavorful. Many of the recipes have been adapted from the namesake restaurant menu to be more friendly to the home kitchen. Nothing we made was too complex. Yet, taste was not compromised. If you appreciate big, bold cooking, this is the cookbook for you! Here are the dishes we chose: • Coconut Curry Chicken - Simmering this mixture for about an hour develops deep, focused flavors. This is a simple meal to prepare. We substituted homemade chicken stock instead of the recommended water - our standard procedure when a recipe calls for it. Combined with coconut milk, the broth is bursting with aroma and taste! We served this with steamed white rice for a delicious, simple, yet delicious, weeknight supper. • Spicy Eggplant - Not a timid dish. We employed freshly dried chilies, as well as finely minced jalapeño, from our garden. Like many of the recipes from this book, paprika and turmeric make an appearance - as does fish sauce. A few words about that: not all fish sauce is created equal. We really like Red Boat brand and use it exclusively when a recipe calls for it. Get the good stuff. A bottle will last a long while. Garnishing the dish with fried garlic chips was a nice touch. Freshly squeezed lime juice adds a bright hit of acidity. Once photographed, we added some ground spicy Italian sausage for a delicious global culinary mashup. • Fiery Tofu - As the name implies, things are about to get spicy. It's important to use extra-firm tofu instead of the soft or silken variety - which is best reserved for soups or other dishes where it will get blended. For this recipe, you want a firm structure that won't fall apart during cooking. Wok-fried green beans are a familiar sight in our kitchen. Here, they are combined with thinly sliced strips of bell pepper, garlic, ginger and fresh basil in a classic Asian stir-fry that's packed with taste an certain to make you sweat! • The Temescal - Described in the book as a food-friendly cocktail, we can understand why this is a popular drink served at the restaurant. To simplify things, we blended (then strained) the lime juice, cucumber and ginger together in a blender. You can make this ahead of time and simply store the mixture in the refrigerator until happy hour. Garnishing with strips of fresh cucumber guarantees this beverage will look as remarkable as it tastes. • Lotus Root Chips - If you are unfamiliar with this starchy stem from the lotus plant, slicing into one will reveal a gorgeous surprise - decorative pinwheels that provide a beautiful alternative to potatoes. Rather than frying in oil, we chose to air fry these using our Instant Pot (Ninja Foodi). On their own, lotus root doesn't have much flavor. Enter tamarind salt - which provides the perfect punch of spice. These can be enjoyed on their own or mixed into soups for a nice textural component. You could also experiment with seasonings - as we think many would work well. • Pumpkin Pork Stew - In spite of the recipe's name, squash is enlisted instead of pumpkin. We chose a butternut variety - which neither of us was quite enamored with. The squash is cooked separately in a "broth" of water, garlic, ginger and turmeric. Then, that same broth is utilized to cook the pork and other ingredients - including diced yellow onion, more garlic and ginger, dried chilies and curry powder. The addition of a small amount (1 1/2 Tbs.) of fish sauce seemed unwelcome - giving the dish an unpleasant aroma as it simmered. To be fair, the recipe does mention it is optional. We would likely omit it if we were to make this again. Noticeably absent in many (all?) of the recipes is the use of an oven. All we could think about while preparing (and eating) this dish is how much better it would taste if both the squash and pork shoulder were roasted. Oh, and those lotus root chips would have been fantastic in this as well.

I'm a longtime ethnic food fan. Up to discovering Burmese food via this cookbook, Indian and Nepalese were vying for the title of my favorite cuisine. No longer! I made the very wide decision to buy this cookbook for my wife's birthday — who is one of the best and most natural cooks I know. What an investment! I have been delighted with outstanding curries every weekend and sometimes during the week. I now need to take lessons from her! Really, all the recipes we have tried from this cookbook have been absolutely delicious. The photos are nice and the book is well presented. For anybody that wants to discover a cuisine that I think should probably be a lot more universally known, I think that this is a good place to start!

This cookbook by Desmond Tan had a lot of bold and delicious recipes. I would love to own a copy of the physical book to be able to cook from multiple times. The format of the book is easy to follow and Tan is able to weave in biography and location without overwhelming the recipes. My biggest complaint is living in an area where some ingredients were not readily available, but I'm sure they are needed to stay true to the integrity of the recipes. I just wished there would have been a substitute or alternate ingredient list for harder to find things. Solid 4 stars.

A big dissapointing, as I bought it to find out that the delicious reciepe for garlic eggplants were not in there

I ate at Burma Superstar a few years before this cookbook came out, and waited for it with baited breathe. I love the recipes in this cookbook. For me its the mint chicken, coconut chicken curry (recipe is on here for you to try) and coconut rice that I make and crave constantly. If you are in a more rural area, or do not have a stock of Asian ingredients already, you will need to make a special shopping trip for some of the ingredients. But you will want to make the recipes you love over and over.

When we lived in the SF Bay area, Burma Superstar was our favorite Friday night takeout. Now that we live in Maine, Burmese food is but a distant memory, so I was super-psyched to get this book. I enjoyed that this book made Burmese cooking feel really accessible, even to someone now living where the nearest Asian market is a 2.5 hour drive. While some of the recipes require specialty ingredients, many of them are down-to-earth enough that I can even find the ingredients in rural Maine. The Rainbow Salad was one of our go-tos off the menu when we lived near the restaurant, so it was the first recipe I tried from this book. It didn't disappoint, although be forewarned -- it's fiddly because it has so many ingredients and they all need chopping/frying/boiling. I did a bit of substituting here, like using pre-fried shallots from our last trip to the Asian market rather than frying onions myself, and not using all the different kinds of noodles. It was still delicious, though, and I appreciated that the authors gave me "permission" to tweak as needed. I was also excited to see that the book included recipes for some of the drinks the restaurant serves, because they are delicious! On the rare occasion we did eat in the restaurant instead of doing take-away, I always enjoyed the Burma Cooler, and now I can have it at home! Just a couple of quibbles: First, I really, really hate cookbooks where the list of ingredients goes onto the second page. I don't mind if the recipe instructions cross pages, but when the ingredients do, it's really easy to miss the ones on the second page and only realize when it's far too late to do anything about it. Oh, and I was really sad that there was no recipe for my favorite noodle dish from the restaurant, Bun Tay Kauser. :-) Disclaimer: I received an e-book advance of this cookbook from the publisher. But I loved it so much I put it on my birthday wishlist. My partner bought it and my hardcopy arrived yesterday. YAY!

Disclaimer: I received a free ecopy via NetGalley in exchange for an honest review. If you're like me, you probably wouldn't think you know anything about Burmese cooking. There are a lot of familiar elements to these recipes though. It draws on elements from Indian, Chinese, and other Southeast Asian cuisines. There is a lot of flavor packed into these recipes. I've only had a chance to make one of them so far (the Coconut Chicken Curry, which is featured on the Amazon page for the book), and it was delicious. I marked so many recipes in this book that I wanted to try that I will have to pick up a physical copy to add to my bookshelves. Beyond the recipes, this book has a lot to offer. It begins with the story behind the restaurant, Burma Superstar, in San Francisco. Added to this is some Burmese history and culture. The writers go beyond the culinary history of the region, while remaining true to the spirit. The photos are gorgeous. Every single picture of the food looks delicious. The pictures of the people and the locations add to the feeling of the book. I also loved the way it is laid out. It felt a little backward at first, but after a brief introduction, they jump right into the recipes. Information on hardware and ingredients is included at the back of the book. I think this is a good move because having it up front might seem intimidating, especially if you don't have many of the items. There are enough recommendations for substitutes on certain ingredients throughout the book that its easy to get comfortable with things first. This book hooked me and I'm looking forward to getting an opportunity to explore it in more detail.

My fiancé is Burmese and one of things I’ve always wanted to do is cook his favorite dishes. I received this book as a gift and I would give 10 stars if I could. Absolutely perfect in every way.

I have been eating at Burma Superstar and never tire of this place. Several of the recipes I've tried from the restaurant, so when I saw that they had a book, I did not hesitate to purchase.

When I heard Burma Superstar was writing a cook book I immediately started fantasizing about cooking the one dish I order every single time I go- the Spicy Crispy Chicken. After over a year of waiting I bought the book and to my shock and disappointment there was no recipe to be had. Other than that the book is great and so far the Chili Lamb and the Coconut rice recipes are scrumptious! Desmon, if you're reading this- for the love of god give us that chicken recipe!!!

Excellent recipes! Easy to follow instructions and all the little secrets of what makes the food at Burma Superstar so distinctive. I've been able to re-create their specialty ingredients no problem. Most notably my favorites, Nan gy dok and the samusa soup - both came out perfect other than the samusa's which are a little tricky in general. Don't think I used enough oil....

Love this Cook Book!! The recipes are so gooood and easy to follow. Very well written! I got 2 more to give to my sisters, one who loves to cook and one who loves easy to follow recipes!

I'm just reading through the cookbook. I haven't made anything from it yet, but honestly I am quite skeptical whether these are in fact the recipes are the ones used in the restaurant. The chicken curry, which calls for 2.5 lbs of boneless chicken, has just one teaspoon of curry powder in it, and very little of the other things one might expect in a southeast asian curry. I would be quite surprised if this dish tasted anything like a curry the way it's written. The other curries in the book seem similarly flawed. Sometimes I wonder if anyone expects people to cook from these books....

This book is absolutely beautiful, it's like taking a tour through Myanmar in person! The recipes are very accessible and easy to execute. I can finally make these dishes at home without wading through the throngs of people at the restaurant. Highly recommend.

My wife went to the restaurant and loved it. She brought me home a signed copy of the cookbook. I have made 3 dishes out of it so far and love it. The curry chicken recipe is simple and the best curry I have made at home.