Sun’s Burmese Kitchen

I don’t often make it out to Blacktown but found myself there around lunchtime on a Friday, so had to make the trip to Sun’s — a restaurant I’ve been meaning to visit for a few years now.
It doesn’t look like much from the outside, but once inside I was immediately impressed by the lovely décor and tantalising aroma of Burmese food. It smelled like fish sauce/​paste, but in a good way.
As a lover of Asian soups, I had my eye firmly fixed on the Mohinga — one of Burma’s national dishes. While the flavours were great, it was so thick that it’s hard to call it a «soup». More of a stew, really. No broth to speak of. My Burmese friend tells me mohinga can vary a lot in thickness, so I guess this is just their version. Fair play!
We had the Mohinga, the Ohn-​No Khaukswe and the shrimp/​onion fritters. The latter two were my favourites. All new flavours to my palette. All very textural and enjoyable. Recommended.
Service was a little slow. I think it was close to half an hour between orderinf and getting food, which was a little disappointing in a restaurant that wad onlt one third full.
Overall — really enjoyable. A distinct and delicious dining experience. Well worth a visit!

There are very few Burmese restaurants in Sydney, & this one is not only one; but according to the Filipina wife of the Burmese chef owner, they are the one authentic enough to only serve Burmese home cooked meals.
This is our go to when we want simple & affordable dinner. We always go for the fried onion & shrimp fritters entrée at $ 7 for four pieces is a must. The chicken and rice danbauk (Burmese biryani) is a great introduction to Burmese or rather Myanmar cuisine.
Value for money & friendly staff. Just be patient when the restaurant is full & there is a big queue for take aways.

This local award-​winning restaurant is a hidden gem in Western Sydney. Burmese food is often put in the same bracket as Indian and Nepalese cuisine, in that respect I would describe it as the more the more Indian version of Nepalese.
FRIED SHRIMPS & ONION $ 7
4 almost birds nest-​like structures made of onions that trapped baby shrimps. It is probably the best onion rings I’ve had. Not too oily, instead they are light, tasty and full of texture. A very good starter that wets the appetite.
MANDALAY MONT-​DI $ 6
(Dish name might be wrong)
This dish is not for the faint hearted. If you have fallen in a pot of chilli when you were a baby, this is a noodle dish that you will enjoy. I would say that my spiciness threshold is quite high, this is deadly, even for chilli initiated. After a few spoons of this I submitted, it tasted unique almost had that Japanese curry flavour but was not tasty enough to make me go through the torturous burn.
SUN’S CHICKEN DANBAUK $ 11
This is the Burmese version of an Indian Biryani. Overall it is a very tasty rice dish. The moisture and rice was cooked Indian style — more dry. The hidden gem is the beautiful moist and delicious chicken hidden under that rice. The dish also comes with fried shallots to add crunchiness, a fresh pickled cucumber salad for that acidity kick and warm soup to form a truly complete meal at $ 11.
Hot tea is complimentary.
Conclusion
This local restaurant although remotely located in a local gem, that punches well above its weight in terms of value, authenticity and customer service. The value factor affects my rating quite a bit I admit but when you can feed a young family for under $ 30 (2 x Danbauk and 1 x Fried Shrimps) it’s difficult to find the alternative. I’d say it’s worth a try if you live within 20 minutes of this place but I would not drive further than that to try it out.
@thesydneynoob