Rangoon Bistro

"In the years since Rangoon Bistro was founded as a pop-up in 2017, the now-permanent restaurant has transformed into a bona fide hotspot for Burmese food in Portland. Start with a refreshing choice of thokes (Burmese salads) before moving onto a main like pork ribs with star anise or fried chicken marinated in lemongrass. Rangoon Bistro also now has a second location in the Boise neighborhood." - Paolo Bicchieri

"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

"Rangoon Bistro, originally a pop-up, fuses Pacific Northwestern and Burmese flavors, incorporating Oregon-grown produce in its salads (called thokes) and noodle dishes. Still, its standout item might just be the Malaysian-inspired fried chicken. After being ordered from the counter, it soon arrives tableside crispy and succulent with a side of coconut rice, having been marinated prior in curry leaves, chilies, and lemongrass. It’s available as a quarter or half bird." - Ron Scott, Thom Hilton

"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

"A massive mound of rice noodle sheets, wrapped around ground pork. The substantial pillow of noodles and meat sat in a sweet, bracingly acidic pool of chili-dosed vinegar." - ByThe Bon Appétit Staff & Contributors