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.
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.
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.
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.
Here's the collection of spices that came with dinner, to be added as desired: chile paste, dried chile, roasted peanut, fresh lime.
Dessert included fresh mango and sticky sweet rice drizzled with coconut milk and sesame seeds. The mango wasn't fully ripe, but still sweet.
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.
Here's the menu (sorry for the blurry images):
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