Shwe Mandalay

I love the opportunity to explore new flavors, especially when it's right here in Albany. Not too long ago we joined Albany Jane for a Burmese feast at Shwe Mandalay. What exactly is Burmese food? It's a unique blend of flavors with Indian and Chinese influence with its own distinct flavors. I've never encountered such unfamiliar but delicious tastes. It's definitely a new cuisine that I wanted to introduce my parents to on a return visit.

Bu Tee Kyaw: This Burmese squash dish is fried in a light and crispy batter and served with a tangy tamarind dipping sauce. It's a great contrast of textures reminiscent of zucchini fries and one of my favorites dishes. 

Southern Shan Sausage: A beef and pork sausage stuffed with sticky rice and vermicelli. Another return favorite, these were fun bites to share. The chewy, soft texture caught me off guard at first but the more I ate, the more I liked it. 

Moh Hinn Khar: Simply described as Burmese Favorite soup, it was enough to pique our interest. It's a savory and pungent (in a good way!) rice noodle fish soup with a mix of aromatic herbs, lemongrass, garlic, ginger and additions of hard boiled eggs and most uniquely fried chickpea fritters. Like most other dishes, the textural contrasts between the crispy fried bits with the rich broth was a delicious combo. Sadly this soup is only available Monday thru Wednesday only. 

Rainbow Salad: As unique as the appetizers and soups are, so are the salads. True to its colorful name, this cold noodles dish is mixed with tofu, veggies, and the familiar Burmese staples of tamarind, fried chickpea, and shrimp powder for that savory, briny bite. 

Special Pork Curry: Speaking of briny bites, get an entree just so you can get a bowl of dried, powdered fish to sprinkle over jasmine rice. It's basically salty and spicy fish crack that is as addictive as the fried salted fish from our last visit. Sadly, they ran out of the equivalent of fish jerky but this condiment was just as satisfying. So was the pork curry (another Mon-Wed only dish) made with pickled mango and succulent chunks of pork belly. I didn't pick up on much of the mango but this is the one dish I could relate to the most and similar to a Vietnamese version called thit kho braised in fish sauce.

Chin Paung Kyaw: Having never heard of roselle leaves, we also ordered Chin Paung Kyaw out of curiousity. Some Googling told us that roselle leaves are a species of hibiscus and explains why it tasted slightly tart. It's a unique taste for sure but the shrimp paste was a bit too pungent and strong for me, even mixed with bamboo shoots. As you can see, we balanced our visit with a sweet and creamy avocado milkshake. 

For those looking for a new adventurous culinary experience, be sure to visit Shwe Mandalay on Central Avenue. Burmese food is unlike any other cuisine I've come across. It was an unexpected and enjoyable food experience found right here in Albany. 

***Shwe Mandalay has since closed its doors as of October 2014.