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Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia [A Cookbook]
An eclectic collection of 80 achievable yet spectacular recipes from famed San Francisco Bay Area Burmese restaurant, Burma Superstar. For years, Bay Area residents and out-of-towners have packed the house--and lined up out the door--for the salads, curries, rice, and stir-fries served at Burma Superstar, a beloved Burmese restaurant with four locations in the San Francisco Bay Area. This collection of recipes includes favorites like Tea Leaf Salad, Samosa Soup, Pumpkin Pork Stew, Garlic Noodles, and Black Rice Pudding that have made the group of restaurants one of the most recognizable in the Bay Area but it also takes readers into the kitchens of Burmese home cooks, whose style of cooking drives menu inspiration. As Burma--now called Myanmar--opens up to the world after a half century of seclusion, there has never been a more exciting time to share the multi-ethnic flavors of Burma Superstar.
272 pages, Hardcover
First published March 28, 2017
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Displaying 1 - 30 of 37 reviews
May 2, 2020
This cookbook by Desmond Tan had a lot of bold and delicious recipes. I would love to own a copy of the physical book to be able to cook from multiple times.
The format of the book is easy to follow and Tan is able to weave in biography and location without overwhelming the recipes.
My biggest complaint is living in an area where some ingredients were not readily available, but I'm sure they are needed to stay true to the integrity of the recipes. I just wished there would have been a substitute or alternate ingredient list for harder to find things.
Solid 4 stars.
The format of the book is easy to follow and Tan is able to weave in biography and location without overwhelming the recipes.
My biggest complaint is living in an area where some ingredients were not readily available, but I'm sure they are needed to stay true to the integrity of the recipes. I just wished there would have been a substitute or alternate ingredient list for harder to find things.
Solid 4 stars.
March 30, 2017
When we lived in the SF Bay area, Burma Superstar was our favorite Friday night takeout. Now that we live in Maine, Burmese food is but a distant memory, so I was super-psyched to get this book.
I enjoyed that this book made Burmese cooking feel really accessible, even to someone now living where the nearest Asian market is a 2.5 hour drive. While some of the recipes require specialty ingredients, many of them are down-to-earth enough that I can even find the ingredients in rural Maine. The Rainbow Salad was one of our go-tos off the menu when we lived near the restaurant, so it was the first recipe I tried from this book. It didn't disappoint, although be forewarned -- it's fiddly because it has so many ingredients and they all need chopping/frying/boiling. I did a bit of substituting here, like using pre-fried shallots from our last trip to the Asian market rather than frying onions myself, and not using all the different kinds of noodles. It was still delicious, though, and I appreciated that the authors gave me "permission" to tweak as needed. I was also excited to see that the book included recipes for some of the drinks the restaurant serves, because they are delicious! On the rare occasion we did eat in the restaurant instead of doing take-away, I always enjoyed the Burma Cooler, and now I can have it at home!
Just a couple of quibbles: First, I really, really hate cookbooks where the list of ingredients goes onto the second page. I don't mind if the recipe instructions cross pages, but when the ingredients do, it's really easy to miss the ones on the second page and only realize when it's far too late to do anything about it. Oh, and I was really sad that there was no recipe for my favorite noodle dish from the restaurant, Bun Tay Kauser. :-)
Disclaimer: I received an e-book advance of this cookbook from the publisher. But I loved it so much I went out and bought a copy when it came out!
I enjoyed that this book made Burmese cooking feel really accessible, even to someone now living where the nearest Asian market is a 2.5 hour drive. While some of the recipes require specialty ingredients, many of them are down-to-earth enough that I can even find the ingredients in rural Maine. The Rainbow Salad was one of our go-tos off the menu when we lived near the restaurant, so it was the first recipe I tried from this book. It didn't disappoint, although be forewarned -- it's fiddly because it has so many ingredients and they all need chopping/frying/boiling. I did a bit of substituting here, like using pre-fried shallots from our last trip to the Asian market rather than frying onions myself, and not using all the different kinds of noodles. It was still delicious, though, and I appreciated that the authors gave me "permission" to tweak as needed. I was also excited to see that the book included recipes for some of the drinks the restaurant serves, because they are delicious! On the rare occasion we did eat in the restaurant instead of doing take-away, I always enjoyed the Burma Cooler, and now I can have it at home!
Just a couple of quibbles: First, I really, really hate cookbooks where the list of ingredients goes onto the second page. I don't mind if the recipe instructions cross pages, but when the ingredients do, it's really easy to miss the ones on the second page and only realize when it's far too late to do anything about it. Oh, and I was really sad that there was no recipe for my favorite noodle dish from the restaurant, Bun Tay Kauser. :-)
Disclaimer: I received an e-book advance of this cookbook from the publisher. But I loved it so much I went out and bought a copy when it came out!
September 28, 2022
These recipes looked great, but in the end I skipped a lot because of the salt content (soy sauce+fish sauce+salt)
May 8, 2018
Well organized, easy to follow. Easy to find ingredients.
August 18, 2019
Burmese cuisine is hard to find in Europe. Personally, altough considering myself both well-travelled and well-feed, with experience in various diverse kitchen from around the world, I can't remember one single Burmese restaurant. Otherwise, I would have know a little bit about this cuisine, before starting to read Burma Superstar.
Therefore, I've read this book as a non-fiction one, more than as an account about the menu served in Oakland's restaurant with the same name. A foodie fix in the area for decades, with affiliates inaugurated in other destinations across the USA, Burma Superstar mixes the gourmet inspiration with the basic ingredients of the meals - most of them street food - served in this part of the world.
A popular neighbourhood restaurant is able to reflect in its menu the culinary Asian melting pot. Which is a good news, especially for those aiming at reproducing those recipes at home, as you can easily find ingredients in the various Asian/Indian stores from across the world. You can easily find the spices and the sauces - oyster or Sriracha - the oils and the specific oils and the rice, the special spinach. The only thing I am not sure I can find is the laphet - the tea, used not only for the brewed drink, but usually in salads or as a dried snack. Something I might be interested to find and try out more about soon.
But besides the laphet, there are many more recipes to try, like various curries and salads, dish and dried lentils or samosas. The list of the ingredients is long and it might take a time until getting used to the flavors but adding them to the recipe is easier than expected. You only have to add them to the pan and learn how much time you need to mix them until you obtain a completely new taste out of all the diverse flavors. Beware, the Burmese cuisine is using generous amounts of oil.
The book introduces Burma/Myanmar not only as a food destination but also scatters various political and historical references - mostly Wikipedia style, neutral and not necessarily critical, but for someone finding out about this country it can be a steady beginning.
What I've found a bit under my usual visual standards was the photography, but when it comes to visual representations, everything at a great extent is relative. I love the kind of photography which completes and beautifies the writing and makes the wording attractive which was not the case here.
Personally, I would not hurry up to prepare any recipe at home until I will eventually have a taste of the professionally prepared one. For the sake of the authenticity, I need to figure out first how my personal creation should taste like. But I am so looking forward to it.
Disclaimer: Book offered by the publisher in exchange for an honest review
Therefore, I've read this book as a non-fiction one, more than as an account about the menu served in Oakland's restaurant with the same name. A foodie fix in the area for decades, with affiliates inaugurated in other destinations across the USA, Burma Superstar mixes the gourmet inspiration with the basic ingredients of the meals - most of them street food - served in this part of the world.
A popular neighbourhood restaurant is able to reflect in its menu the culinary Asian melting pot. Which is a good news, especially for those aiming at reproducing those recipes at home, as you can easily find ingredients in the various Asian/Indian stores from across the world. You can easily find the spices and the sauces - oyster or Sriracha - the oils and the specific oils and the rice, the special spinach. The only thing I am not sure I can find is the laphet - the tea, used not only for the brewed drink, but usually in salads or as a dried snack. Something I might be interested to find and try out more about soon.
But besides the laphet, there are many more recipes to try, like various curries and salads, dish and dried lentils or samosas. The list of the ingredients is long and it might take a time until getting used to the flavors but adding them to the recipe is easier than expected. You only have to add them to the pan and learn how much time you need to mix them until you obtain a completely new taste out of all the diverse flavors. Beware, the Burmese cuisine is using generous amounts of oil.
The book introduces Burma/Myanmar not only as a food destination but also scatters various political and historical references - mostly Wikipedia style, neutral and not necessarily critical, but for someone finding out about this country it can be a steady beginning.
What I've found a bit under my usual visual standards was the photography, but when it comes to visual representations, everything at a great extent is relative. I love the kind of photography which completes and beautifies the writing and makes the wording attractive which was not the case here.
Personally, I would not hurry up to prepare any recipe at home until I will eventually have a taste of the professionally prepared one. For the sake of the authenticity, I need to figure out first how my personal creation should taste like. But I am so looking forward to it.
Disclaimer: Book offered by the publisher in exchange for an honest review
November 22, 2020
I picked this up because I used to frequent Burma Superstar in the 90s. I was in love with their samusa soup. I’ve only been back a couple of times in recent years and even that seems to have been before it became famous because I don’t remember any lines or crowds, just that the prices had gone up a lot and that the samusa soup didn’t seem to be as good as I remembered. So I was surprised to see that it had a cookbook since it seemed like Mandalay was more popular for Burmese food.
I expected the cookbook to be like other restaurant cookbooks I’ve read - mostly recipes. The book does include many recipes, but it also includes a LOT of information about Burmese cuisine, the history of the restaurant, and its staff.
I really don’t know how to rate this. It was interesting to me to learn why the restaurant had changed so much from when I used to go there regularly, but I wasn’t all that interested in all the details about the current operations and staff. I doubt I will ever make any of the recipes in this book, but it’s kind of interesting to see what’s in them. And if anyone does try the recipes I’m sure they will be delicious. Reading it mostly makes me miss living in San Francisco and want to find a Burmese restaurant.
I expected the cookbook to be like other restaurant cookbooks I’ve read - mostly recipes. The book does include many recipes, but it also includes a LOT of information about Burmese cuisine, the history of the restaurant, and its staff.
I really don’t know how to rate this. It was interesting to me to learn why the restaurant had changed so much from when I used to go there regularly, but I wasn’t all that interested in all the details about the current operations and staff. I doubt I will ever make any of the recipes in this book, but it’s kind of interesting to see what’s in them. And if anyone does try the recipes I’m sure they will be delicious. Reading it mostly makes me miss living in San Francisco and want to find a Burmese restaurant.
February 3, 2017
Wow, why did I read this when I was hungry? It all looks so amazing! I love that the culture and history of the area is interspersed with the delicious recipes. The Egg and Okra Curry really started the book off right, looking so fantastic that I had to show my coworkers right away. Even though I've never eaten at Burma Superstar, I feel confident that with these recipes, I could create pure foodie heaven! All of the ingredients are available at my local Asian market, and some at the regular grocery store. I only wish there were more pictures of the amazingness; I just can't get enough.
August 11, 2017
Great gift for anyone who lived in SF at a certain time (or even now) and used to frequent this place. I gave this to my sister in law - she suggested we each make recipes and have a dinner party to pretend we are back at this great restaurant.
The recipes do seem true to form from the restaurant (Rainbow Salad, etc.) - the only tricky part might be securing the ingredients but the book is colorful, great photos and recipes and does not disappoint.
The recipes do seem true to form from the restaurant (Rainbow Salad, etc.) - the only tricky part might be securing the ingredients but the book is colorful, great photos and recipes and does not disappoint.
October 19, 2018
I really liked this book. Not quite ready for the fifth star until I cook a few more recipes, but the coconut chicken curry; pork and pumpkin stew; samosas and samusa salad; egg and okra curry; garlic noodles; and tamarind ginger dressing are all good to great. It's not exactly like my local Burmese restaurant, but they have decades of experience on me! Definitely recommended if you enjoy Indian or Southeast Asian food at all.
October 21, 2019
Really enjoyed the recipes in this book. Tried the Coconut Rice, Basil Chicken, and Sesame Chicken. The Basil Chicken was super easy to make and very tasty. The Sesame Chicken was good, but I feel like I might have underseasoned it at one point or another. Coconut Rice is super easy to make and is now one of my go-to recipes.
5/5
5/5
September 11, 2016
I really enjoyed reading this combination cookbook and history/social exploration of the famous restaurant, the food, and the country from which the food originates. I didn't feel compelled to cook anything from the book but it was definitely an enjoyable read.
June 14, 2017
If you haven't had Burmese food, you are missing out, as it's a wonderful melange of Thai, Indian and Chinese. Although I prefer the nearby restaurant Mandalay to the more popular Burma Superstar, this book raises their stock in my opinion, as it shows a depth beyond their menu.
April 16, 2018
These are recipes that are INSPIRED by Burmese flavors, from a restaurant in CA (?)
These are not Burmese recipes. SOME worked out okay; mostly condiments. But I wouldnt recommend this book to anyone interested in Burmese cuisine.
These are not Burmese recipes. SOME worked out okay; mostly condiments. But I wouldnt recommend this book to anyone interested in Burmese cuisine.
May 17, 2023
Part travelogue, history and nonfiction, this cookbook tells the fascinating history of Burma (now called Myanmar - pronounced MEEan-mar) and it's food, as well as the Burmese restaurant of the same name in the Bay Area of California, where Desmond Tan and his family settled down. I had no idea of the rich culinary history of the area, but I liked the mix of cultures that makes up the basis for Burmese cuisine.
That being said, I would probably have to visit a more traditional Burmese restaurant in the future as the recipes are frankly difficult with all the different parts that you have to add, and I don't really have the time or money to make it at home. I have had Mohinga (the national dish) at a local Asian restaurant owned by a Burmese family, and enjoyed it and found out about the cookbook from a foodie blog I am following. I am definitely gonna have to get a copy of this cookbook! Highly recommended, 5 stars.
That being said, I would probably have to visit a more traditional Burmese restaurant in the future as the recipes are frankly difficult with all the different parts that you have to add, and I don't really have the time or money to make it at home. I have had Mohinga (the national dish) at a local Asian restaurant owned by a Burmese family, and enjoyed it and found out about the cookbook from a foodie blog I am following. I am definitely gonna have to get a copy of this cookbook! Highly recommended, 5 stars.
December 1, 2025
Laminated hardcover
Holy smokes the story of how they started the restaurant is amazing. Then it turns into a standard cookbook about Burmese food
Something that I have noticed is that Generation 1 immigrants tend to sell out of survival and necessity and that Generation 1.5 and 2 sell out of desire for profit, cultural authenticity and artistic creativity. I see that in Burma Superstar’s story. Their growth is somewhat limited due to the lack of additional Burmese restaurants and specialists that could drive further cuisine innovation. However, you get that through demand for Burmese food and a large Burmese population with disposable income. There might be a chicken and egg problem here
This book also had a weird cameo by Andrea Nguyen
Holy smokes the story of how they started the restaurant is amazing. Then it turns into a standard cookbook about Burmese food
Something that I have noticed is that Generation 1 immigrants tend to sell out of survival and necessity and that Generation 1.5 and 2 sell out of desire for profit, cultural authenticity and artistic creativity. I see that in Burma Superstar’s story. Their growth is somewhat limited due to the lack of additional Burmese restaurants and specialists that could drive further cuisine innovation. However, you get that through demand for Burmese food and a large Burmese population with disposable income. There might be a chicken and egg problem here
This book also had a weird cameo by Andrea Nguyen
April 6, 2023
I bought this book when I moved away from Oakland as a way to stay connected to my favorite restaurant. I finally read the entire book and it covers so much history about Myanmar / Burma as well as the restaurant’s start in SF. This is more than a book of recipes and I’m so happy i have it. I cannot recommend it enough!
And if given the option of a last meal, the Coconut Chicken Curry with a side of Coconut Rice would easily be it.
And if given the option of a last meal, the Coconut Chicken Curry with a side of Coconut Rice would easily be it.
July 5, 2021
Went to a fundraiser for Burma/Myanmar and was SO blown away by the cuisine I had to get this book. At the intersection of Indian/Chinese/Southeast Asian flavors, the brightness of the dishes and the explosion of textures and tastes are profound. A beautiful ode to a complex place, shining with so much richness of culture and deliciousness.
February 17, 2022
Delicious, easy to follow recipes. Beautifully photographed pages. Before a recent move, we lived near 4 excellent Burmese restaurants. The recipes in this cookbook taste comparable to our favorite dishes from the old neighborhood. The recipes are quite complex but also fairly forgiving. The flavors are very bold and each dish is a treat to be savored.
October 1, 2022
Lots of tasty looking recipes many of which are repetitive with a few ingredients substituted. Not a waste of time, especially if you aren’t that familiar with the cuisine, but not one of my favorite cookbooks.
September 19, 2017
Everything in here looks amazingly flavorful and tasty. Now someone needs to make it all for me. ;)
March 27, 2019
This is well written and interesting as well as delicious. Oh Burma Superstar, you are soooo delicious.
September 16, 2020
It's not just recipes (which are definitely more approachable than I feared); it's also the history of the restaurant and a view into Myanmar.
June 22, 2024
Recipes are accessible and interesting. The story is a bit meh. I was left with more questions about the culture and cuisines than I started with.
October 3, 2016
Burmese cooking is something completely new to me, and I enjoyed this book. The cuisine has some similarities to Indian, Chinese, Cambodian, Laotian and Thai cuisine, yet still is distinctive.
Inside are recipes for curries, stir fried and 'fast-cooked' dishes, noodles, soups, salads, sweets and drinks. Some of the dishes I have not seen before are a chickpea flour-based 'Shan Tofu,' Mohinga, the national soup/dish of Myanmar, and dishes with Kebat spice mix.
Some of the ingredients will probably only be found at an international or Asian market. If you can find the ingredients, the cooking methods are pretty straightforward; I would say that all home cooks could turn out something quite easily.
**eARC Netgalley**
Inside are recipes for curries, stir fried and 'fast-cooked' dishes, noodles, soups, salads, sweets and drinks. Some of the dishes I have not seen before are a chickpea flour-based 'Shan Tofu,' Mohinga, the national soup/dish of Myanmar, and dishes with Kebat spice mix.
Some of the ingredients will probably only be found at an international or Asian market. If you can find the ingredients, the cooking methods are pretty straightforward; I would say that all home cooks could turn out something quite easily.
**eARC Netgalley**
November 2, 2022
Big fan of this cookbook. Great stories, accessible recipes, fairly easy to source ingredients, and a unique cuisine that I rarely get to enjoy (shoutout to that small Burmese grocery store and lunch counter in Palms when I used to live in West LA).
October 1, 2016
I have had students from Myanmar, but haven't tried the food and knew little about it. This book is by the owners of two Burmese restaurants in California. They traveled to and around Myanmar and collected recipes along the way. The book is full of photos from the trip, as well as anecdotes about the recipes and the restaurants. There are short sections that describe cultural and historical issues interspersed throughout the book along with full-page photos of people, city scenes, and landscapes.
Each recipe is well-written and clear. There are a number of curry recipes, vegetarian recipes, and snacks and sides. I made the Egg and okra curry, which I thought was an unusual combination. It turned out that the mildness of the hardboiled egg was a lovely counterpoint to the tangy tomato-based curry. I also made the Cauliflower and tomato recipe, which is a simple vegetarian side which is made special due to the amount of shallots used in the recipe (yum). When I served leftovers along with some hamburgers, my husband commented on how much he liked the cauliflower.
Like many Asian dishes, the recipes often have a long ingredient list to make the sauce from scratch. However, the cooking is generally straightforward and simple, tending to use stewing (for curries) or stir frying. I found that few ingredients were so specialized they couldn't be found in a supermarket, so the recipes are pretty accessible for a Western cook.
Each recipe is well-written and clear. There are a number of curry recipes, vegetarian recipes, and snacks and sides. I made the Egg and okra curry, which I thought was an unusual combination. It turned out that the mildness of the hardboiled egg was a lovely counterpoint to the tangy tomato-based curry. I also made the Cauliflower and tomato recipe, which is a simple vegetarian side which is made special due to the amount of shallots used in the recipe (yum). When I served leftovers along with some hamburgers, my husband commented on how much he liked the cauliflower.
Like many Asian dishes, the recipes often have a long ingredient list to make the sauce from scratch. However, the cooking is generally straightforward and simple, tending to use stewing (for curries) or stir frying. I found that few ingredients were so specialized they couldn't be found in a supermarket, so the recipes are pretty accessible for a Western cook.
July 20, 2017
An absolutely gorgeous book about a country/culture that I'm not familiar with. The photos are beautiful, the recipes mouthwatering and my knowledge about Burmese culture and history has increased so much (especially since I started from not even knowing where it's located). I'm excited to try (first to locate) and use unusual ingredients such as bitter melon, sour leaf, bagan butter beans, and the like. I think this book is really for anyone who enjoys trying and cooking different foods (an adventurous eater). I think it'll make a great gift (to myself) to others.
September 9, 2016
I received a free copy of this book from NetGalley in exchange for an honest review.
This is a lovely cook book of Burmese recipes. I'm not enough of an expert on Asian cuisine to differentiate this strongly from Thai cook books, but I'm sure there are plenty of differences to be enjoyed for those who know more than I do about Burmese culture and food. One aspect I loved was the detail on how to make really good stir-fried vegetables - might seem like something that's too basic to qualify as a separate recipe page, but I for one really welcomed the broccoli wok and sauteed spinach recipes.
This is a lovely cook book of Burmese recipes. I'm not enough of an expert on Asian cuisine to differentiate this strongly from Thai cook books, but I'm sure there are plenty of differences to be enjoyed for those who know more than I do about Burmese culture and food. One aspect I loved was the detail on how to make really good stir-fried vegetables - might seem like something that's too basic to qualify as a separate recipe page, but I for one really welcomed the broccoli wok and sauteed spinach recipes.
December 18, 2020
I'm checking a cookbook out from the library each month and trying a few things from it. This was January's pick.
The standout recipes I made were Burmese Chicken Biryani and the Spicy Eggplant. I made a handful of others that were good, but not ones I need to make again and again.
The pictures, both of recipes and of Burma, were really lovely. I enjoyed reading about the history of the restaurants and the section on laphet (fermented tea leaves) as food. I did not have the chance to make any of the recipes featuring this ingredient. Overall, definitely worth a read/cook through.
The standout recipes I made were Burmese Chicken Biryani and the Spicy Eggplant. I made a handful of others that were good, but not ones I need to make again and again.
The pictures, both of recipes and of Burma, were really lovely. I enjoyed reading about the history of the restaurants and the section on laphet (fermented tea leaves) as food. I did not have the chance to make any of the recipes featuring this ingredient. Overall, definitely worth a read/cook through.
August 17, 2016
Suddenly, all I want to eat is curry and sour leaf. I know little to nothing about Burmese culture or cuisine, so was fascinated to learn about a few new ingredients (laphet, sour leaf) and how to use them. I have so many bookmarked recipes here, mostly for tofu dishes and curries. There is one lamb dish I hope to add to the meal plan next week. A great book!
I received a copy of this cookbook from NetGalley in exchange for a fair review.
I received a copy of this cookbook from NetGalley in exchange for a fair review.
Displaying 1 - 30 of 37 reviews