Superstar

A little over a year ago, I went to an amazing restaurant in San Francisco, Burma Superstar. I've wanted to go back ever since, but every plan to do so has been foiled . . . until Sunday. Tom and Andre were in town--and it was my turn to take them to one of my favorite restaurants.

After a bit of chaos at the front door, we were seated at a great table for three. My whole reason for returning to Burma Superstar was the tea leaf salad made with tea leaves, tomatoes, lettuce, dried shrimp, fried garlic, sunflower seeds, peanuts, and split yellow peas. Our waitress brought this to the table:

After squeezing lemon on top, she mixed everything together for us. The result is an amazing salad: nutty, salty, multi-layered, and fabulous. I really love this dish and wish I could eat it every day. It bears repeating: I love this dish.

We also asked for an order of samusas, potatoes and curry spiced dumplings that are deep fried. These were also quite delicious, although not terribly photogenic (so I'll spare you a picture). The only true main dish we ordered was okra with hard boiled eggs. Tom's from Florida, and his okra was the first I ever remember having tasted. He talked about how difficult it is to make good okra, that too often it becomes soft and gooey. Burma Superstar knows what it is doing. The okra was firm but still well cooked--this dish was also quite good. The tomato sauce had a mild spiciness that served as a counterpoint to the less showy okra and egg.

The last dish that we shared was the sauteed pea shoots. We weren't quite sure what to expect, but this dish ranks with the tea leaf salad as something I will now have to get every time I go to Burma Superstar. The pea shoots were tender and served with a light, buttery sauce. It was both healthy looking and delicious tasting.

Two days later, my mouth waters as I think about this meal. I know I just went there, but I want to go back . . . NOW. There are still so many more things I want to try on this menu. I'm already scheming my next visit.