๐ฒ๐ฒ MYANMAR
EDITOR'S NOTE: An updated version of this article (08 December 2023) is available as part of the Historical section of our Substack page. Check that out here:
EDITOR'S NOTE: An updated version of this article (08 December 2023) is available as part of the Historical section of our Substack page. Check that out here:
When first visited back in 2015, Jasmine Market certainly could not pass as a Burmese restaurant. On weekends you could find some specials, but for the most part it served as an oasis for halal eaters on the Westside, cooking up components of Indian, Pakistani, and other cuisines that might be a bit rare in the immediate vicinity. But the different owners for over a decade have always been from Myanmar, and kept the dishes available.
Certainly folks are happy with the other dishes, if you read up on Google Maps or Yelp or just about anywhere, the South Asian favorites are well loved.
But unfortunately, here we have no direct experiences with those foods and will have to report about two delicious run-ins with mohinga (below), the famous fish stew served all over the country and made very well here at Jasmine. The best time to eat mohinga is of course in the morning, the only time to find it when traveling through Myanmar. In the United States they will keep it around all day, but there is something supremely satisfying about the noodles in the morning, before it gets hot outside.
The first time here, the dish was served in a styrofoam bowl, but as of early 2019 some upgrades have been made. Not only is mohinga served in the nice modern bowl seen here even if you sit at the picnic table in front, but the whole market has undergone some renovations and most dishes seem available on a more permanent basis.
What has not changed is the recipe, a deep, dark muddy and murky bowl that somehow seems heavier and more robust than other versions around town and those in Myanmar, except those in Rakhine State. Add some of the dried red chili flakes to wake yourself up even more so than coffee, for the bowls you have there in the northwest will all be very spicy.
Certainly folks are happy with the other dishes, if you read up on Google Maps or Yelp or just about anywhere, the South Asian favorites are well loved.
But unfortunately, here we have no direct experiences with those foods and will have to report about two delicious run-ins with mohinga (below), the famous fish stew served all over the country and made very well here at Jasmine. The best time to eat mohinga is of course in the morning, the only time to find it when traveling through Myanmar. In the United States they will keep it around all day, but there is something supremely satisfying about the noodles in the morning, before it gets hot outside.
The first time here, the dish was served in a styrofoam bowl, but as of early 2019 some upgrades have been made. Not only is mohinga served in the nice modern bowl seen here even if you sit at the picnic table in front, but the whole market has undergone some renovations and most dishes seem available on a more permanent basis.
What has not changed is the recipe, a deep, dark muddy and murky bowl that somehow seems heavier and more robust than other versions around town and those in Myanmar, except those in Rakhine State. Add some of the dried red chili flakes to wake yourself up even more so than coffee, for the bowls you have there in the northwest will all be very spicy.
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