Tea Leaf Salad
@ Burma Superstar

The Dish:

Featured on the Food Network, the refreshing Tea Leaf Salad continues to have its 15 minutes of fame and then some. It's a smart staple on any visit to this Clement street habit. "Yes, we really do go to Burma to get the tea for this salad, and it's worth the trip," states the official website. The owners and staff take great pride in this salad, and for good reason. This multi-colored plate of fermented tea leaves (which have a sharp, pronounced flavor), fried garlic, diced shrimp, and sunflower seeds is an edible tapestry of meticulously-placed ingredients. After a quick but thorough description of each and every component, the friendly staff mixes and serves the salad up tableside.

Key Ingredients: Burmese tea leaves, romaine lettuce, tomatoes, dried shrimp (or vegetarian upon request), fried garlic, split yellow peas, peanuts, sunflower and sesame seeds

The Place:

This neighborhood restaurant is one of the Inner Richmond district's most well-known treasures. Crowds brave the often-chilly temps to wait for a table at this cozy, Southeast Asian-decorated restaurant. Complimentary warm tea, Buddha artwork, and sightings of delicious dishes keep you energized and patient during the often-long wait. The secret is to go for lunch when seating is quick, or leave your cell phone digits during dinner for a personal ring when your table is ready. They also have locations in Alameda and Oakland.

Other Menu Musts:

No visit to Burma Superstar is complete without the taste of Vegetarian Samusa Soup, Coconut Rice, Pea Shoots, and Fried Coconut Fritters with Coconut Ice Cream.

Little Known Fact:

If the long wait at Burma Superstar has you frazzled, walk a couple blocks down Clement Street to their sister restaurant, B-Star, for some of Burma Superstar's most popular dishes including the Tea Leaf Salad and Samusa Soup.

Recommended By:

Mika Takeuchi is a Tokyo-born, California-based writer and entrepreneur. In addition to working in restaurants, Mika has ventured across the globe, dining and seeking out dishes from street food to haute cuisine. She is a contributing author of the book "Creating a Meal You'll Love" and founder of the website/blog, Food Fashionista. Her company and writings have been featured in The Washington Post, BlackboardEats, Culinary Trends, and more.

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