Rangoon

Cheap Eats: Deep-Fried Salad At Rangoon

Posted by Trey Popp on February 27th, 2013

For last month’s issue of Philly Mag I reviewed Fette Sau. I liked it a lot more than I thought I would—but that surprise wasn’t entirely a pleasant one. As it turns out, there’s a downside to double-checking just how good that BBQ short rib was (and the pork belly, and the brisket, and the pulled pork…), and then cross-checking them against the offerings at Blue Belly, Bubba’s, and Percy Street: Meat exhaustion.

An enlightened person would have simply fasted between these missions. I am no such person. Unless you count making it all the way to noon before eating lunch, I don’t fast. And usually the impure thoughts start hitting me around 10:30am.

In other words, salads were going to be the only way out.

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Lunching!

Posted by Foobooz on January 15th, 2010

midtown_lunch

New York’s Midtown Lunch has launched inÂ Philadelphia. Its mission will be the same as its New York counterpart, find good lunches for under $10 and tell the tales of urban lunching adventures.

First up for Midtown Lunch, lunch specials at Rangoon.

Midtown Lunch – Philadelphia [Official Site via Grub Street]
And So It Begins… Burmese Lunch Specials at Rangoon [Midtown Lunch]

Philadelphia’s Only Burmese Restaurant

Posted by Foobooz on October 16th, 2007

Rick Nichols visits the family-run Rangoon , Philadelphia’s only Burmese restaurant and finds that the news of protests from back home weigh heavily.

For close to 15 years, Rangoon has been a fixture on north Ninth Street, the easterly flank of Chinatown, and while Vietnamese places have multiplied, and Thai, and even Malaysian – there are two now – it has remained a singular, well-run, and proudly distinctive presence.

As we commiserate, dish after dish emerges from the kitchen – creamy crabmeat dumplings fried in the shape of starbursts, and stretchy, pan-fried “thousand layer bread” (reminiscent of Penang’s roti canai paper-thin pancakes) that you dip in spicy potato curry sauce, or if you prefer, a yellowish vatana dip, fashioned from the soaked, and then steamed, vatana bean, which is along the lines of a slightly firmer chickpea.

Road from Mandalay [Philadelphia Inquirer]

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Rangoon

Cheap Eats: Deep-Fried Salad At Rangoon

Lunching!

Philadelphia’s Only Burmese Restaurant