Burmese (Myanmar) food is a paradox. It is not well known like Thai, Vietnamese or Indian food. Many people assume it is like Thai, Vietnamese, or Indochinese food. It is not - due to its geography and history, Myanmese food taste profile is unique.
And, today, Myanmar is less accessible, so our taste of Myanmese cuisine has to be from stalls / restaurants operated by their immigrant population. And, their clientele in Singapore are migrant workers and students as Myanmese cuisine is not in Singapore public's consciousness at the moment i.e. no mass appeal in Singapore yet.
One of the places I stalk for Burmese food in Singapore is Peninsula Plaza which is known as "Little Myanmar" because there are a few Myanmese shops and restaurants here.
Jiu Fu Food Court has a couple of no name food stalls on the left as you enter. I mean the stalls literally have no signboard and the menu changes often. I noticed the staff also changes frequently but are always Myanmese.
Mohinga, a fish noodle soup is on the menu now. This is Burma's national dish. It is a dish born of the Irrawaddy River's fish and the rice and vegetables that its water nourishes.
The stall also have Myanmese style chup chai png (economic rice) with Myanmese side dishes. The stall is popular and many people (including ladies) order just rice with spicy pork (like dry curry pork belly).
This mohinga for $5. First looks, it is like a laksa. Especially, the Sarawak kind.
The soup is thick, creamy, more like a stew. There's dissolved fish, vegetables, chickpea, spices, chili, etc. This one is missing the banana stem which Burmese like to put in their food.
The taste profile is unique, very different from Penang laksa, Sarawak laksa or laksa Johor. It is savoury sweet spicy hot in its unique way. I actually prefer mohinga over Penang laksa as I not a fan of sour taste.
It is less pastey than laksa Johor, has less spice than Sarawak laksa and the crispy crunch of savoury chickpea crackers give it the edge (for my tastebuds).
The rice noodle is the mee sua type but more sweet than salty (though the taste overall is mild). The noodles were very soft. It is easier to eat with a spoon, even if it is a tablespoon.
Mohinga (and Myanmese food in general) is hard to find in Singapore. It is tedious to assemble the many ingredients and takes a lot of time and effort to prepare, not to mention the expertise. So, it is fortunate that we can still get a good one in Singapore for $5 (in this inflationary times), right in the heart of the business district (steps from City Hall MRT station).
I also like the mohinga by two Myanmese ladies in Blk 325 Clementi coffeeshop 👈 click
Written by Tony Boey on 8 May 2023
🎗 Opinions in this blog are all my own as no restaurant or stall paid money to be featured
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