Burma Superstar is a Burmese restaurant in San Francisco. Burmese cuisine takes influences from Chinese, Indian, and Thai cuisine and there is a lot of overlap of spices and ingredients. I was super excited to come here on my trip to San Francisco, because I’ve never tried Burmese food before. Vancouver doesn’t have any good Burmese restaurants that I am aware of.
I ordered a Thai iced tea with soy milk because I was excited to see they have a soy milk option. It was really good and I was happy I could consume Thai iced tea without the guilt of consuming dairy.
One of Burma Superstar’s signature dishes is their tea leaf salad, which has been featured on the Food Network. The salad is made with Burmese tea leaves, romain lettuce, tomatoes, dried shrimp, fried garlic, split yellow peas, peanuts, sunflower seeds, and sesame seeds.
I was a bit skeptical because this salad received so much hype, but it was great. I love crunchy textures in salads and they have so much stuff going on inside of it that you get a crunch from the seeds or split yellow peas in every bite. The tea leaves give it a very unique flavour. It doesn’t taste like tea, it has a more earthy, herbaceous flavour that is unlike anything else I’ve ever had in a salad.
This salad is very light and refreshing and a good option to share at the table to begin your meal.
Another one of their famous dishes is their vegetarian samusa soup.
The broth was wonderful. It tasted like a thin curry sauce and it was so aromatic and flavourful. The unique thing about this soup is that they put actual samusas in the soup. They come in tiny bite sized pieces and they add a hearty, crunchy, element to the soup.
They had a lot of curry dishes to choose from. We ended up with the pork curry with potatoes. I was excited to see a pork curry, because I’m used to just eating chicken curries.
The pork was super tender and pulled apart easily with a fork. I wish pork curries were more common because it just makes so much sense. The sauce was rich and flavourful and I wanted to just drink it.
We also had nan gyi dok, which is a noodle dish made with Burmese rice noodles in a mild chicken coconut curry sauce.
I’ve never had Burmese rice noodles before, but I really liked them. They were thick and chewy and soaked up all of the sauce. The coconut curry sauce was super rich and creamy. It was mild and you mostly just picked up the creamy coconut flavour.
These noodles were also topped with chicken, hard boiled eggs, split yellow peas, cilantro, and fried onions. I liked all of the toppings and everything about this dish.
We also had a side of coconut rice to soak up the curry sauce. In hindsight, we didn’t really need extra carbs, but it didn’t seem right to order a curry without rice to soak it up. The rice had a strong coconut flavour and was very good. I wish I had had more stomach room to enjoy more of it.
I loved everything at Burma Superstar and if I lived in San Francisco, it is definitely a place I would go back to. They had so many interesting sounding dishes and I love being able to try new things. Now if only a place like this would come to Vancouver!
Yes, for delicious Burmese food.