Top Burmese Bistro Royale and Ome Calli Frozen Treats
By David & Susan Greenberg
davidandsusangreenberg@gmail.com
The interior of Top Burmese Bistro Royale has a Mata Hari look: swanky, nightclubby, exotic, a place for spies to meet.
The bathroom is a bright purple as though you’ve fallen inside Prince’s Purple Rain. We ate parathi, a multi-layered flatbread, which we dipped in coconut sauce. We ate a Green Tea Salad which had a dressing of pureed fermented green tea leaf over a base of shredded lettuce and cabbage covered by a mandala of roasted chickpeas, peanuts, sunflower seeds, pepitas, sesame seeds, and roasted garlic chips.
We ate Lamb Butter Rice which was a mild curry of lamb cubes with buttery rice, comfort food. It came with a refreshing bowl of yogurt lit by shreds of purple onion.
When we were done, we took a short walk to Ome Calli Frozen Treats.
Garishly decorated and lit, Ome Calli Frozen Treats in Beaverton creates ice creams, ice bars, and other frozen delights from a branch of the frozen milk family that is distinctly Mexican, not to be confused with Italian gelatos or French sorbets. They are fruit bold.
Flavors can’t really be described. To say that passionfruit is like mango or pineapple does nothing at all to convey the true essence of passionfruit. Passionfruit’s flavor is unto itself. And so it is with pink guava which is scrumptious but futile to describe. We ate pink guava ice cream in India, hand-churned, sprinkled with salt and chile and were dumbstruck. There were little bits of guava pip within the mixture, impossible to sieve out, freshness authenticators. So it was with the pink guava ice cream at Ome Calli Frozen Treats.
Their coconut ice cream was truer to the flavor of real coconut than any other we’ve had, more the coconut water from the coconut’s interior than canned coconut cream. Their passionfruit ice-cream could have been just-pulled from the vine.
