"Pa Lian was recommended to me by a Facebook friend, and I'm super glad I went! My friend and I went on an investigatory mission to check it out today. Having never tried Burmese cuisine, I can say I expected it to taste like Thai food. Actually, aside from some cilantro and garlic here and there, it's not like Thai cuisine at all. First of all, they make their own tofu on site... out of CHICKPEAS. Chickpea, obviously soy free tofu. It kind of has a hummus vibe. We had a deep fried chickpea tofu cutlet appetizer with sweet/spicy salsa. Really it was unlike anything I've ever tried. We ordered and shared two main dishes. Burmese cuisine is famous for tea leaf salad, which reminded me of a savory, well herbed and spiced, non-sweet coleslaw with nuts in it. Tea leaves add a tiny bit of bitterness which is ameliorated by lime juice. We also had an udon noodle curry dish. This was not at all similar to an South Indian curry, so it wasn't soupy or saucy. Instead, the curry was applied with the lightest of touches, which made sense because the udon were lighter and fluffier than traditional Japanese udon and a heavier curry would have weighed them down too much. These are restaurant owners who actually know what vegan means and respect it. Prices are reasonable and portions are generous, so bring your own to-go containers. I am excited to return to Pa Lian. They are nice people. That said, for oil-free and oil-limiting dieters, it's the opposite of an oil-free restaurant and in my opinion, you'd be better off modifying recipes from a Burmese cookbook at home. Gluten and soy free people though are in luck: homemade chickpea tofu, anyone? For someone who is vegan for the animals like me, Pa Lian is a fantastic find, and it's healthier than most restaurants."
