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Jul 25, 2014 08:02 PM

Wahh Tee Burmese - mini mini Chowdown

Karl's first to be out of the gates :-)

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  1. Sounds great. It's been a few years since I've been up to BC, Burmese food might be a good excuse! Do they use as much sugar as Thai and Vietnamese cuisines, or is it more purely savory?

    1 Reply
    1. re: babette feasts

      el lobo solo and YVRchow previously posted reports on the recent Burmese in Vancouver thread about Wahh Tee that you may want to read as well...

    2. Thanks for the link! I went the other day and agree that the mohinga could have been more flavourful. They were also out of tea leaf salad when I went too. Will have to return to try other dishes.

      Also, I LOVED the balachaung sauce. It kind of reminded me of a sweeter XO sauce. I didn't get much shrimp flavour (though it makes sense if they used dried fish instead). I didn't realize they were selling tubs of it. Wish I'd picked some up.

      1 Reply
      1. re: twinkienic

        The balachaung isn't so much a sauce as it is a very coarse and morselful paste, perhaps like a "chutney" but much drier. I could have easily eaten bowls upon bowls of rice with just that on top, had I not had to gingerly share our small allotment with my fellow diners ;-)

        I really liked their varying sizes for the noodle soups (IIRC $3.5 S/$5.5 M/$7.5 L) so one can easily order a "sampler pack" of the small or even medium-size bowls rather than committing to just one large bowl. Actually the small square bowl was quite generous, Karl's pics don't show how deep they are.

      2. Glad to see Karl writing again. Look forward to reading his stuff.