Everytime I’ve come to Dagon, I always walk away happy and satisfied. This is actually my second post on Dagon, you can read the first one, here. Dagon specializes in Burmese food and I love it! They use a lot of different spices to blend together the most incredible flavors. I hope you get to try it yourself. I actually walked here from work for a lunch break one day, was worth the hot walk (walking back to work was another story…)! Here comes the pics…

Appetizer Sampler

This includes harvest vegetarian spring rolls, yellow split pea fritter, burmese samusa, and fried tofu. So…my initial thoughts? Too much fried food on one plate. It was nice to be able to try each of the dishes. My least favorite was the yellow split pea fritter, it was deep fried and hard to eat. My favorite? The fried tofu. Do you see the little rectangles near the bottom of the plate, those are it! According to their menu, these are made of homemade tofu with fresh yellow split pea. It is crisp (light!) and silken on the inside. Totally true! I would order the fried tofu again.

Garlic Noodles with Shrimp

Garlic? Noodles? Sign me up. Got two of my weaknesses right in one dish. The noodles were good! They also come with an interesting chili sauce. I think next time I want to try one of their noodles in broth…

I tried to get an artsy scooping shot but the lighting did not work with me. I can’t let my hard work go…my dining companion had to wait a while before I gave up…haha.

TEA LEAF SALAD – STAR OF THE SHOW

There are two different tea leaf salads, I get the Tea Leaf Salad and it is my favorite salad of all time. The tea leave mixture MAKES this dish. It arrives at your table unmixed, your waiter asks if you want it mixed and say yes…then get ready to be in heaven. Hmmm…I am already craving more of the salad…