Daily: 11am - 10pm
At Inle Myanmar, they take great pride in serving authentic Myanmar cuisine lovingly prepared from treasured family recipes by their chefs from Myanmar.
For the full review with pictures, please visit http://happyhappymaruko.blogspot.sg/2014/01/Inle-myanmar-restauarant-peninsula-plaza.html
The Myanmar Fried Kuay Teow was actually quite normal and something like Penang Fried Kuay Teow minus the seafood. Fried with eggs and beansprouts, what's interesting about this was the yellow beans added. It gives an interesting chewy texture when eaten with the noodles. Nothing to exotic to this and halfway through it you get a bit bored eating it though cause there's just too little types of condiments to keep it interesting beyond the 10th bite.
The Kyaza Hinga chicken soup glass noodles were much more exciting as they turned out to have an exoticism I was looking for. With added ingredients of beancurd skin, black fungus, bamboo s**** and chicken strips, the soup was also quite flavourful. Its like the first time I ever tasted something like that and it does take some getting used to. Not for everyone as Maruman didn't like it one bit. I liked it personally though, but it isn't anything to wow about. But it's a good starter to Myanmar cuisine! If you're adventurous I saw some pig's brain on the menu... Not for the faint-hearted. I've actually also tried their other dishes, and they do a pretty mean Tom Yum Goong.
Just a random visit as we were in the area. Small hole in the wall place at B1 of Peninsula Plaza. There are 2 sides: 1st is a la carte and the other is a buffet style but essentially same food. I had a local dish Mohinga, very much like a laksa. Not super hot but very tasty, lots of seafood inside and good value at S$9. J had a the fish curry, super hot! with 2 large slabs of fish in a fiery sauce.
Basic, good and cheap..filled with Burmese workers who seemed to love the taste of home!
I have generally avoided Myanmar food as I find it to be rather too strong in smell as well as being too oily, but on this evening, we wanted to celebrate a friend (from Shan state)'s baptism, and so that gave me reason to check out the restaurant.
First the setting. Interestingly, there is no strong fermented smell. The floor was a little oily, but the setting was otherwise surprisingly pleasant and lighthearted.
Down to the food, I decided to go with an individual set meal. I started with the Century Egg Salad ($3). This dish was a tad too oily for my liking and can be quite a heavy starter.
From the appetiser menu I also tried the Myin Khwa Salad ($5). Unlike the Century Egg Salad, this dish was a lot more lighter and refreshing - what I would expect from a salad made from Pennyworth leaves.
Another item I tried was the Assorted Fritters ($9) - which consisted of fried battered pennyworth leaves, onions and "gourds". The gourd used was something similar to cucumber except that it had a slightly "gooie" finish when you bite into it.
For my main course I had the Duck Curry ($7.50). It was essentially curried marinated duck drenched in oil. Found the meat to be a little too tough.
I also tried the Myanmar Fried Kway Teow ($6.90) from the main menu. I cannot differentiate this very much from regular kway teow, if you ask me.
Now for the final verdict of whether it was authentic, I asked my Myanmar friend to which she replied that the Shan Tofu is not the same as that served back at Shan State and she generally found the food to be tasteless. So that answers the question of authencity. But tasteless? I cannot imagine consuming anything stronger.