Sandy's Myanmar Cuisine
Burmese restaurant · Rockwood
458 SE 185th Ave, Portland, OR 97233
Highlights
Authentic Burmese cuisine: tea leaf salad, mohinga, curries
Authentic Burmese cuisine: tea leaf salad, mohinga, curries
"An Instagram post (h/t Bridgetown Bites) indicated that the CORE food cart pod location has closed, though the operation remains available for delivery and catering orders." - Paolo Bicchieri
"Local reporting indicates the restaurant has left the CORE building and closed as of Friday, January 10; it is unclear whether it will reopen elsewhere." - Dianne de Guzman
"Often considered the national dish of Myanmar, the monhinga — spelled here “mont hingar” — is a rich seafood soup with rice noodles. The version sold at this stall within the CORE food hall on Southeast 82nd suspends slices of clam and split pea fritters in a stock fragrant with lemongrass, ginger, and shallot, which plays off the sweetness of the shellfish. The bowl is piled high with the restaurant’s crunchy fried alliums and nuts, which adds a satisfying textural contrast." - Rebecca Roland
"Inside the Collective Oregon Eateries (CORE) food hall, Mya Sandy Myint’s stall dishes up Burmese hta min (rice dishes) and thokes (salads). Specialty dishes like the lemongrass-laden fish chowder with crispy split pea fritters over rice noodles and chicken curry noodle soup are certainly worth an order, although first-time diners might opt for the build-your-own-plate option for variety. The combo comes with a side of steamed or coconut rice, two curries, and two rotating side dishes." - Alli Fodor
"Often considered the national dish of Myanmar, the monhinga — spelled here “mont hingar” — is a rich seafood soup with rice noodles. The version sold at this stall within the CORE food hall on Southeast 82nd suspends slices of clam and split pea fritters in a stock fragrant with lemongrass, ginger, and shallot, which plays off the sweetness of the shellfish. The bowl is piled high with the restaurant’s crunchy fried alliums and nuts, which adds a satisfying textural contrast." - Nick Woo, Brooke Jackson-Glidden
