6/13/2012 12:30:00 PM

Meet Rangoon Ruby, A New Burmese Superstar in Palo Alto

Just the mere mention of the name Burma Superstar conjures up a panoply of flavors, unusual spices and long lines. But if you live in the 650, tea-leaf-salad salvation is on in its way. Introducing Rangoon Ruby, a new upscale Southeast Asian eatery run two former chefs from Burma Superstar locations in Oakland and Alameda, that opened yesterday in Palo Alto.

The Win-Win team (chefs Win Aye and Win Tin) are presenting a slate of mid-priced Burmese greatest hits (include over 14 vegetarian options) that reflect influences from Indian, Thai and Chinese cuisines - think samosa, deep-fried salt and pepper shrimp, and the piece de resistance - tea leaf salad, that wonderful unique-to-Burma crunchy mix of tea leaves, fried garlic, beans, peanuts, sesame seeds and dried shrimp. Check out the full menu.

It’s all presented in a modern-looking, 67-seat white-tablecloth dining room at a jade-green marble topped mahogany bar specializing in tropical drinks such as the Singapore sling, the eponymous mid-century libation Rangoon Ruby and the Scorpian, a blended rum and brandy drink available for singles, doubles or a party of 4.

445 Emerson St, off University Ave, Palo Alto, 650-323-6543, Open 7 days per week for lunch and dinner, with extended hours to 10:30 on Friday and Saturday and happy hour from 4:30-6:30 Monday- Wednesday; online reservations via Open Table are coming soon. 

1 comment :

  1. Every dish is very very salty. The dishes waiter recommend Papua with curry sauce as appetizer in nothing to brag about. The lemon grass chicken is salty and tastless. The eggplant with shrimp again very salty.