Share this article

print logo

Starters: Tea leaf salad, chicken curry at Lin Restaurant

On a cold and dreary night last month, I stopped by Riverside's new Burmese-Thai eatery, Lin Restaurant, for dinner.

My table was the only one occupied for most of our time there, which is a crying shame. The dishes we tried were were full of flavor, heartwarming versions of Burmese and Thai dishes worth checking out for fans of Asian cuisine, and people just looking for a good meal.

Here's a sampling of dishes I tried at the restaurant, 927 Tonawanda St. (260-2625). Also below, the Lin Restaurant menu, since I couldn't find it online.

We started with chicken coconut noodle soup, pictured as the featured image. It was creamy, hot and comforting, with plenty of noodles, sliced hard-boiled egg and chicken in the broth. I could have done with more of the crunchy noodles on top.

Tea leaf salad is a Burmese favorite, tangy from pickled greens and lime juice, crunchy from fried beans, cabbage and onions, and juicy from tomatoes. Lin Restaurant's version came with dried shrimp, for a bit of chewy funk.

Tea leaf salad at Lin Restaurant

Tea leaf salad at Lin Restaurant. (Andrew Galarneau/Special to the News)

Fish cake salad was another Burmese salad, featuring a fish sausage that had the texture of soft Spam. There were lots of crunchy and tangy things around it to make up for the fish cake's meek nature.

Fish cake salad at Lin Restaurant

Fish cake salad at Lin Restaurant. (Andrew Galarneau/Special to the News)

The stir-fried Thai rice noodle dish called pad see ew was extensively caramelized in the wok with sweet soy sauce. It had plenty of vegetables like baby corn, bok choy and carrots, and despite being glossy with oil, did not feel greasy.

Pad see ew at Lin Restaurant

Pad see ew at Lin Restaurant. (Andrew Galarneau/Special to the News)

The Burmese chicken curry was tender long-simmered pieces of bone-in chicken, infused with the gingery curry mixture. It included plenty of sauce for the accompanying white rice.

Burmese chicken curry at Lin Restaurant

Burmese chicken curry at Lin Restaurant. (Andrew Galarneau/Special to the News)

Here's the collection of spices that came with dinner, to be added as desired: chile paste, dried chile, roasted peanut, fresh lime.

Spice collection at Lin Restaurant

Spice collection at Lin Restaurant. (Andrew Galarneau/Special to the News)

Dessert included fresh mango and sticky sweet rice drizzled with coconut milk and sesame seeds. The mango wasn't fully ripe, but still sweet.

Sticky rice and mango at Lin Restaurant

Sticky rice and mango at Lin Restaurant. (Andrew Galarneau/Special to the News)

Lychee fruits on crushed ice sweetened with some of the juice was a refreshing albeit simple meal-ender. The fruit may have been canned; I forgot to ask. But it was a tropical treat nonetheless. This would be terrific in summer.

Lychee over crushed ice at Lin Restaurant

Lychee over crushed ice at Lin Restaurant. (Andrew Galarneau/Special to the News)

Here's the menu (sorry for the blurry images):

Lin Restaurant menu, page 1

Lin Restaurant menu, page 1

Lin Restaurant menu, page 2

Lin Restaurant menu, page 2

Lin Restaurant menu, page 5

Lin Restaurant menu, page 3

Lin Restaurant menu, page 4

Lin Restaurant menu, page 4

Lin Restaurant menu, page 5

Lin Restaurant menu, page 5

Lin Restaurant menu, page 6

Lin Restaurant menu, page 6

Send your restaurant tips to agalarneau@buffnews.com.

 

 

Story topics: / / / / / /

There are no comments - be the first to comment