Burmese restaurant Rangoon Ruby spices up Manila’s dining scene

October 17, 2024 , 08:18 PM

By Arjie Mendoza

(October 17, 2024) – Filipinos know how to appreciate good food.

We know what’s palatable and what’s not, what needs a bit more spice, and everything else in between to satisfy our cravings. On top of our very own cuisine, we are always on the hunt for new flavors that would entice our taste buds.

Burmese cuisine has been gaining a lot of traction over the past few years. Similar to ours, it was influenced by Indian, Thai, and Chinese cooking traditions.

Luckily, there’s no more need for us to travel to Myanmar to taste Burmese cuisine.

From the famed Rangoon Ruby of Palo Alto in Silicon Valley, California, Rommel Ng, the president of G2G Allspice Eatery, and chef Max Lee have opened the first-ever Philippine branch of Rangoon Ruby at Festival Mall in Alabang.

During its media launch, the press and other guests were greeted by a traditional Burmese dance and hospitality along with a refreshing Burmese milk tea.

The culinary journey started with an array of samosas—pastries filled with mashed potatoes, red onions, and a blend of spices served with tamarind sauce—palatha bread, and fried pork belly strips.

Then came the delightful traditional Burmese salad, which has a mix of garlic, yellow beans, peanuts, sesame seeds, sunflower seeds, lettuce, tomatoes, green chilis, and dried shrimp. It is topped with fermented Burmese tea leaves and a spritz of lemon to tie in all the flavors.

A signature dish, monk hingar is a hearty catfish chowder with thin rice noodles. It is perfect to keep anyone warm during a rainy day with its rich broth flavored with lemongrass, ginger, garlic, and ground fried rice. It is served with a soft-boiled egg and a fried fish cake.

Another must-try, the traditional Burmese rice noodle dish nan gyi dok shows a different facet of how spices can be used.

Burmese cuisine would not be complete without its versions of chicken biryani, pork belly curry, and beef kebab. The braised chicken leg with the biryani rice is a standout, while the pork belly curry is carefully slow-cooked in curry, making it extra tender and flavorful. It literally melts in your mouth.

For those who prefer vegetables, Rangoon Ruby’s soy chili eggplant and mixed vegetable curry are well seasoned with chilies and scallions, bringing sharp, spicy, and peppery flavors. The coconut rice balances all the heat.

For dessert, Rangoon Ruby offers a choice of their version of sapin-sapin with toasted coconut, peanut balls in glutinous rice, and coconut mouse with boba.

Chef Lee flew to Manila to personally cook and open the Rangoon Ruby’s first-ever branch in the Philippines. He said there’s an emotional connection between him and the Philippines.

“Burmese hospitality is very similar to Filipinos,” said Ng. “(Lee) said he did not invest in the Philippines, he invested in Filipinos because Filipinos are so warm and friendly.”

The milestone marks the introduction of a new culinary gem to the local food scene, offering Filipinos an authentic Burmese dining experience that aims to bridge two rich cultures with a common passion for heirloom food and familial hospitality.

(PM)

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