Cuisine:

• Others
• Asian
• Southeast Asian

Yellow PE Taut Cuisine Description:
Yellow Pa Taut sits on a bleary stretch of SoMa pavement, next to a dozen bail bondsmen offices, just across the street from the Hall of Justice. On weekends, it's usually empty at lunchtime, and on most evenings far from busy for dinner. This is good news. Within minutes of ordering, a deluge of unusual delights appear: crunchy ginger salad with chewy dried shrimp, roasted peanuts, fried peas and greens in a citrus-y dressing; layered paratha triangles with a bowl of oily chicken curry; fragrant garlic noodles with pork belly; fried hunks of opo, or gourd; and for dessert, falooda---a rose syrup---and jello-laced parfait. Heavily influenced by Indian as well as Chinese, Malaysian and Thai cooking, Burmese cuisine is funky, heady, spicy and aggressively sour at times---full of flavor extremes that, at least at Yellow Pa Taut, meld into balanced wholes. Compromises include putting up with the music, small, errant bones in the chicken dishes, and the restaurant's BYOB status. Still, it's a gem, no less worthy of diner devotion than more celebrated local Burmese restaurants.


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