A friendly spot that blends the best of Indian and Southeast Asian cooking
Yet one is hard-pressed to think of a dish anywhere that overachieves as spectacularly as Burmese Kitchen's fried golden tofu ($4.95). It sounds like something someone would bring to a hippie Thanksgiving potluck. But tofu need not be gelatinous and white; here it was made with yellow split peas, and when cut into wafers and fried, the result was something like polenta sticks. The spicy dipping sauce was so good that I finished it off like a shot of espresso after the tofu was gone. Did the owner catch this small affront to good manners? If so, he was too polite to say anything.
Mon., 10:30 a.m.–3 p.m.;
Tues.–Sat., 10:30 a.m.–8:30 p.m.
452 Larkin, SF
Beer and wine