This was the 14th year and my 10th attending. After so many years could the fest hold it's own? Yes and more than that. This years fest was the best ever and the best of the 3 Burmese fests held in NYC.
For the first time, there were laminated signs above every booth w/the name of the dish sold in both Burmese & English. Makes it so much easier to pig out. The food tickets were printed with the name of the fest as well. So professional. As usual, the hosts, the purveyors and the guests were super friendly.
The Shan noodles ( made with a thick white, rice noodle) were especially tasty. These noodles have a pickeled vegetable, dried chilli flakes, crushed nuts and garlic. The lady making the noodles this year also added fried pork skin. This added a whole new dimension to these oodles of noodle goodness.
The green papaya salad was a bit of a let down, the fish sauce was applied too liberally and there was not enough of a bite though the competing textures in the dish made for fun eating.
Fried Chinese squash & bean fritters were great as they always are here. Not too greasy, good frying The chilli sauce that is used for dipping the fritters was extra special,, think a liquid buzz worthy salsa. At the end I went back to the table and shocked the woman by asking to buy some for the road. I got about 3" worth in a Poland spring water bottle.
Bumese noodles were also quite tasty, The samosa salad was nice, hand crushed samosa and potato on a bed of sliced cabbage w/soup and spices. We loved the banana "cake" as dessert though the coconut sticky rice in a banana leaf wasn't our fave.
As some say, worth a detour.
Queens, the center of the universe.
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