In general, Oriental food is a mystery to me. That’s why I was looking forward to having lunch at Chin’s, a Burmese restaurant. The menu isn’t as large as a Chinese menu, which has hundreds of dishes utilizing a handful of ingredients in skillful and imaginative combinations.I cannot remember the name of the dish I ordered , I couldn’t pronounce it anyway. It was a large portion of fried rice noodles mixed with chicken, veggies, fried egg and ground peanuts. The preparation was similar to a lot of far Eastern dishes I have eaten. You could taste all of the individual ingredients and yet at the same time the harmonious blending created an additional flavor profile. Definitely a case of the sum being greater than all of its parts; or whatever that adage is. They served a wonderful sauce on the side for both our dishes. It was a small bowl of fish sauce with chopped pieces of tiny green chiles. It was fantastic how something so simple could taste so complex. The fish sauce was slightly sour with a slight smokiness and the chiles brought a wonderful heat to the entire sauce. You could pour as little or as much as you want and you’re good to go. I don’t recommend eating the little green peppers, unless you have a high tolerance for hot food; something I no longer have.
Pat ordered something simpler; a bowl of braised steak and thin sliced fresh ginger.He found the meat tender and tasty. The ginger permeated the stock enough to add a slight heat, distinctly different from the heat of the chile sauce. The cooking of the ginger, subdued some of the heat but little of the fragrance. If you haven’t eaten fresh ginger before it has kind of a “bite” similar to a hot pepper. Pat also got a huge mound of fluffy white rice to go with his meat. Right after we started eating our server brought out a complementary bowl of soup. It was pretty simple, chicken stock and fresh cilantro.Since we were rice rich, we added some to the soup. The soup by itself, with the added rice, and some bread would make a nice lunch; all by itself. Speaking of bread. I believe they have two types of bread they serve. I had wanted to order one, just to check out Burmese baking; but I forgot. If any of you go there, try some bread, and let me know how it is.If you check out their website the menu you will find is a smaller version of the “real” menu. And when you go you can get all of your international shopping done. Right next door they have a grocery featuring all sorts of Asian products. Around the corner is an international market with fresh produce, meat and fish. In the corner of the strip mall there is a Mexican market and bakery. Remember what they say; think globally, but eat locally.And the whole lunch cost less than $13.
After such a great lunch, we needed some time to digest; so we drove to the Three Pints brewery in Plainfield. They offer six house brews plus one guest brew at all times. They don’t offer flights, but they do offer 4 ounce glasses for one buck each. And on Thursday their house pints are only $3.50. That day they offered one oatmeal Stout the rest of their menu leaned more towards the ale variety. I especially liked the Plainfield pale ale and their Retired Red Ale;both have a nice citrus note and a good hoppy finish.Remember what they say; distance is no object when in search of a finely brewed beer.
May 27, 2012 | Categories: ethnic | Tags: Burmese, Burmese language, Chili pepper, Chinese cuisine, cook, Fish sauce, fried egg, Home, Lunch, Menu, Pint, Plainfield In., Sauce, Soups and Stews, Stout | Leave a comment