According to a recent permit filing, Rangoon Bistro will open a new location in the Boise area at 3747 N Mississippi Avenue.
A representative of Rangoon Bistro was not immediately available for commentary upon What Now Portland’s request.
While an official opening date has yet to be confirmed, according to Rangoon Bistro’s website, “Rangoon Bistro is the brainchild of three friends, David Sai, Alex Saw, and Nick Sherbo.”
“Beginning as a backyard pop-up in 2017 and later a farmers market booth, Rangoon Bistro opened our doors as a counter service restaurant in 2022. Alex and David, both originally from Rangoon Burma, now known as Yangon Myanmar, met while working in the restaurants of Malaysia under the Michelin-starred chef, Andrea Zanella.”
“David and Alex became fast friends when they realized that they were both supporters of the Arsenal football club. Once it became clear that returning home to Rangoon was not an option both chefs ended up in the United States, but not before honing their skills in some of the best kitchens in Singapore, Bali, and Thailand.”
“The two reconnected in Portland Oregon where they met Nick Sherbo, a Portland native and veteran of some of Portlanders’ favorite restaurants. The goal of Rangoon Bistro is to present delicious, accessible, Burmese dishes made with high-quality local ingredients.”
An article from Portland Monthly written in November of 2022 says, “When the three started Rangoon Bistro in 2018 as a farmers market stand, they drew in hesitant customers with cups of tea leaf salad, or lahpet thoke. The tea leaves, grown in Salem and fermented in-house, are earthy like funky mustard greens. Cabbage and fried lima beans turn it into a textural delight.”
“It’s the most traditional thing and only permanent item on the menu at Rangoon Bistro, which has since grown into a counter-service restaurant. They bring Italian influence to si chet khao swe, adding the noodles’ cooking water for a glossy sauce that wouldn’t look out of place in a trattoria. Their own creation, khao pyan sane, is a giant, ravioli-inspired corn and ricotta dumpling.”
“Salads are seasonal. In winter, citrus meets chile crisp; in summer, mango mixes with cucumber. Specials change weekly, and the menu gets overhauled every quarter—so act quickly if there’s a dish you love.”
