A recipient of the Northern California Best Places award for several years, this restaurant features chef/owner Philip Chu's Burmese menu, reflect many regional influences: Chinese, Thai, Vietnamese and even Indian. If you love garlic or curry, this is your spot. The decor is very clean, bright and somewhat 80s. (Is that neon? Are those geometric shapes on the walls?) The appetizers include traditional Burmese (Fried Tropical Squash), Indian (Samosas) and Chinese (Eight Treasure Bean Curd). Noodle entrees include Garlic Noodles and Prawns. Curries feature fish, lamb and several vegetarian options like Stir-Fried Jicama, Cloud Ears, Mushrooms and Snow Peas.