My guiltiest food pleasure is ramen. Through the years, my tastebuds have moved up the ranks from Maruchan’s Oriental flavored instant ramen to Nong Shim’s seafood ramyun. I usually add toppings to the soup, like konnyaku or okra. And a raw egg at the end, of course.
You would think that ramen-yas (or ramen houses) would be one of my favorite types of restaurants then, but no. I seem to enjoy pre-packaged, preservative-laden instant ramen better than the real, handmade thing. That being said, one of the few Japanese restaurants that serves up a bowl of ramen good enough for me to return to is Sapporo-ya in San Francisco’s Japantown.
I got the kimchi ramen, which was a good fix for a chilly afternoon, though I could have done without the big slabs of pork. (Seriously, what is that about? Why does almost all ramen include pork or at the very least, pork broth?) The noodles were a firm, chewy texture, and the wakame provided a colorful contrast.
I still count on my good friend Nong Shim as my ramen standby, but Sapporo-ya is there for when the mood strikes. Oh, and don’t go there and order the yakisoba, it’s too greasy. They do have okonomiyaki though, so I know I’ll be back.
The name itself was enough to make me want to go, and since my first visit I’ve gone back time and time again for Little Sheep Hot Pot’s brothy goodness. For the uninitiated, hot pot is like the East Asian version of fondue, only better.
Medicinal herbs (which taste a lot better than they sound) form the base for the broth. I’ve identified garlic, green onions, ginger, goji berries, and possibly jujubes, but the rest remain a mystery.
Upon entrance, visitors are immediately hit with the fragrance of the restaurant’s several vats of spicy and non-spicy simmering broths, which are brought to your table after you choose which ingredients you want to add to your hot pot. My favorites are the shiitake mushrooms, deep-fried bean curd, and lamb shoulder. The best part though? The buttery-soft garlic in the broth at the end of the meal.
The one I frequent is the one in San Mateo, but there are several locations along the Pacific Rim. You can recognize them by the steam enveloping the windows. I’m not kidding.
As we were walking down Clement Street afterwards, we spotted a buzzing crowd around Burma Superstar and having heard a lot of good things about the place, decided to give it a try. Ever since I moved out of the Richmond district in San Francisco a couple of years ago, I’ve stumbled upon all these great restaurants that were in my neighborhood the whole time I was living there.
I checked out the menu while I waited for our names to be called. Half an hour later, we were seated. We started with the samusas, which to me tasted like a cross between Indian samosas and Iranian sambuseh:
I had the Nan Gyi Dok (Coconut Chicken Rice Noodle Curry) and my friend had the Burmese Beef Curry. Both were delicious.
Burma Superstar gets busy and cramped, but in a warm, inviting way. The service is attentive and the food is pretty good (albeit heavy). I’ll be back for more. With all the attention on Thai and Vietnamese cuisine in recent years, Burmese is just waiting to be discovered.