"From its days as a food stand to its current two-restaurant operation, Rangoon Bistro has held fast to using farmers market produce throughout its menu. Thokes, Burmese salads, arrive in a satisfying, crunchy jumble of ingredients like fried fava beans, pickled ginger, and shredded cabbage. David Sai, Alex Saw, and Nick Sherbo, the three friends behind the restaurant, anchor the menu with warming curries and tangles of noodles with different preparations — draped in chickpea tofu sauce, tossed in tamari, or wok-fried. Malaysian-style fried chicken served with coconut rice and belacan pays homage to Sai and Saw’s time living and working in the Southeast Asian country." - Eater Staff
Carla J. Peña/Eater Portland
