Burma Social has recently opened its second outlet at Siglap. As Singapore's first multicultural restaurant and bar, this new space aims to offer an experiential immersion into the culture and heritage of the Burmese people, where traditional Burmese recipes take on modern interpretations infused with influences from its five bordering neighbours — Chinese, Thai, Indian, Bangladeshi, and Laotian.
Kyar Pin Kyaw 2/5
Siam Spiced Barramundi 4/5
From the Wok & Fried selections, we had the Kyar Pin Kyaw ($24), featuring fried lotus root slices tossed with Pin Sean Tamarind Sauce and Siam Spiced Barramundi ($28). I preferred the latter, which offered tender barramundi in an appetising chilli coriander sauce, complemented by crunchy pieces of mustard leaf stems. The fried lotus roots were a tad too saucy and salty.
Silky Siam Truffle and Har Gao 3/5
What's interesting about this new outlet is the lineup of contemporary takes on dim sum. We had the Silky Siam Truffle ($18/4 pcs) and Har Gao with Green Curry Prawn Farce ($22/4 pcs). The truffle dumpling had an enjoyable skin, but the filling lacked texture, being simply a mixture of cream cheese and truffle. The latter was tasty with a well-seasoned filling, but it was rather ordinary without the green curry drizzle, which was supposed to be served together.
Burmese Bao 2.5/5
Pork Bao 2.5/5
The dim sum includes Bao Buns laced with Burmese spices. We tried the Pork ($24/3 pcs) and Burmese Bao ($20/3 pcs) versions. While the pork slices were unctuous and tender, they were overly sauced, which caused the bao to be soggy. Unfortunately, the Burmese Bao was a plant-based version with mock meat and was just as highly flavoured.
Shan Kauk Swe Prawns 3.8/5
For mains, we had Shan Kauk Swe with Prawns ($36) with Burmese rice noodles and pickled mustard greens, and Curry Pyazzo ($28), a traditional Indian herb-infused curry served with Burmese salad, black chickpeas, and onion fritters. Both were equally mouthwatering with robust flavours. Shan Kauk Swe with Prawns is served with a spiced chickpea gravy, where you toss the rice noodles with the gravy when served. The spiced gravy had a fruity tomatoey flavour, which balanced the spices and savoriness of the dish perfectly. Sprinkled with crunchy condiments, the textural play in the dish was superb, though it could benefit from silkier rice noodles.
Curry Pyazzo 3/5
As for the Curry Pyazzo, the chickpea curry was moreish with Indian herbs, offering textural enjoyment from the onion fritters. However, it was too soupy to be a satisfying curry without substantial ingredients.
Gula Melaka Sago 3/5
For dessert, we had Gula Melaka Sago ($14). The freshly grated coconut was a plus, but I would have preferred a more proportionate ratio of sago to ice cream. After all, it is a sago dessert.
Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.
Burma Social
907 East Coast Road
Singapore 459107
Tel: +65 6016 9140
Website
Nearest MRT: Marine Terrace (TE Line), Bedok (EW Line)
Opening Hours:
Tue-Sun: 1130am - 3pm, 6pm - 12midnight
(Closed on Mon)
Direction:
1) Alight at Marine Terrace MRT station. Take Exit 4. Walk to bus stop opposite block 57 (Stop ID 92071). Take bus number 13 or 16. Alight 5 stops later. Walk to destination. Journey time about 12 minutes. [Map]
2) Alight at Bedok MRT station. Take Exit B or C. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 16. Alight 6 stops later. Cross the road. Walk to destination. Journey time about 18 minutes. [Map]
