703 East Bidwell Street, Suite 3, Folsom,
916-510-3176, burmalight.com | burmalight

Hours: 11 a.m.-9 p.m. (Sunday); 11 a.m.-2:30 p.m., 4:30-9 p.m. (Monday-Thursday); 11 a.m.-2:30 p.m., 4:30-9:30 p.m. (Friday); 11 a.m.-9:30 p.m. (Saturday) 

TRY THIS: Tea Leaf Salad, Burmese Garlic Noodles, Coconut Pad Thai, Basil & Dried Chile Beef, Lobster Fried Rice, Lemongrass Chicken, Mango Tofu, Coconut Fried Pudding, Fresh Coconut Water

DRINKS: Beer & wine

TAB: $$

HEADS-UP: Reservations accepted; catering available; ample vegan and gluten-free options; lunch specials; small patio; all meat is halal

Lobster Fried Rice

Like language, food is an ever-evolving exchange communicating both cultural and individual expression. Like words, the ingredients used to make our favorite dishes may be limited, but the ways in which we combine them is limitless. And as language evolves and words from other lands are incorporated into our everyday vernacular, ingredients also jump borders and become staples in national cuisines.

Myanmar, formerly known as Burma, is a country blessed with the cultural influence of its surrounding countries (Thailand and China), creating a culinary vocabulary that is both unique and familiar. In the case of Folsom’s Burma Light, this fusion and cultural evolution is evident throughout their menu, boasting flavors true to Burmese culture and others gleaned from their neighbors. 

Fresh Coconut Water

My wife and I were seated alongside our little one, whom the manager greeted kindly, before quickly inquiring if we wanted water or had any food allergies. Genuine kindness is another cultural ingredient Burma Light brings to the table—a characteristic that seems to be synonymous with other Southeast Asian countries.

Our server, after learning this was our first time at the establishment, asked what foods we like and made some welcome suggestions. We started with a Burmese tea and fresh coconut water, served in true Southeast Asian fashion: with a straw directly in the coconut. 

Tea Leaf Salad

For an appetizer, the tea leaf salad came highly recommended. One of the few countries that consumes tea both as a drink and a food, the salad is an iconic Burmese dish, stemming from the indigenous practice of fermenting tea leaves, which are then prepared with garlic, chiles, salt, and peanut oil.

Basil & Dried Chile Beef

We then moved on to the two recommended entrées: basil and dried chile beef and lobster fried rice. The former, a clear influence of the Chinese, was the highlight of our meal. The tender beef had just the right amount of spice and an earthy flavor that was both sweet and savory. The lobster fried rice—served with two modest lobster tails, in shell—was delicious both on its own and paired alongside the beef.

Coconut Pad Thai

For dessert, we couldn’t pass up the coconut pudding, made with yellow bean powder, flour, cornstarch, and sugar, then deep-fried and served with fresh strawberries and coconut cream. A scoop of mango ice cream tied it all together, providing some textural and temperature contrasts that rounded out the delicious fried pudding.

If you’re looking for a taste of Myanmar—a country known for both its fusion cuisine and kind people—Burma Light delivers, as does its ambiance, which is ideal for a date night, family dinner, or lunch with coworkers. 

Considering a common Burmese greeting is, “Have you eaten?”, rest assured you’ll leave here with a full belly and maybe, if you’re lucky, some leftovers. 

Coconut Fried Pudding

by Ryan Martinez  |  photos by JYO Bhamidipati

Have you been to Burma Light? Tell us about your experience by messaging us on Instagram (@stylemags), Facebook (@stylemediagroup), or emailing [email protected].