Recently opened on Lower Kyeemyindaing road, Sai Kham Sam restaurant aims to introduce original Keng Tung style dishes to Yangon.
Upon our arrival, my guest and I were mesmerized by the decoration. Still keeping the local Shan style of using mainly wood, the setting was modern. On the left are private tables with partitions separated each table, while in the middle are mainly tables of 4. Private rooms are also available on the far right of the restaurant. The yellow lighting gives the pleasurably warm feeling of a local touch.
On the wall hanged various elements that depict the Shan tradition such as a colorful green hat or a long red drum.
We were offered various dishes to try on. The star of the meal, highly recommended, is the Keng Tung traditional roasted chicken Shan style (8,000 KS, 15,000 KS). It comes with dry chili paste as a dipping. Personally, I am not a big fan of spicy food, but the spiciness of dry chili paste Shan style was bearable, enhancing the flavors of the marinated Shan traditional herbs on the chicken. The chicken itself was tender, roasted with a traditional technique to make the skin crispy but keep the meat juicy.
We, then, continued to try Tom Yum Goong( 5,000 KS – 9,500KS) with giant shrimps tha
t left us in awe due to the size of the shrimp. Moving on to Som Tum or papaya salad, the taste was different than what I used to have in Thailand, but my guest, who is originally from Keng Tung, ensured that the taste is Keng Tung authentic. Crab curry Thai style was the next dish with creamy orange sauce. The taste was mild and the portion was generous.
Flipping through the menu, we found several other interesting seasonal Shan dishes in which we hope to try these dishes in our next visit.
Overall, the experience at Sai Kham Sam was positive and enjoyable. The service was above the standard. The parking is available in front of the restaurant.
The restaurant is open during water festival from 5 pm – 11 pm. Address:389 Lower Kyeemyindaing Road, Ahlone Tsp, Ph: 09 970 555150
