Food from Southeast Asia has always been popular in the Philippines. However, Thai, Singaporean, and Vietnamese cuisine have always been the most popular cuisines, with many countries being underrepresented in the Philippine food scene.
One of these countries is Myanmar, formerly known as Burma but this changes with the opening of Rangoon Ruby at Festival Mall in Alabang, Muntinlupa City. The restaurant was brought into the Philippines by G2G All Spice Eatery Group Inc. who founded Buffalo’s Wings N’ Things.
“We are excited to introduce the vibrant flavors of Burma to our local dining scene,” shares Ng, President of G2G All Spice Eatery Group Inc. “Filipinos have always embraced diverse cultures with open arms, and I believe Rangoon Ruby will be a place where we can experience not just delicious food but also the richness of Burmese heritage and the warmth of its culture.”
The restaurant aims to share the unique and vibrant cuisine of Burma with Filipinos. Max Lee, the Executive Chef of Rangoon Ruby US, is dedicated to showcasing the true essence of Burmese flavors in every dish. His culinary expertise plays a crucial role in the restaurant’s offerings, ensuring that guests experience an authentic taste of Burma, as close to how he has enjoyed it with his family.
The menu draws influence from Indian, Thai, and Chinese traditions, offering signature dishes like Monk Hingar–a hearty catfish chowder with thin rice noodles in a rich, slow-cooked broth made with lemongrass, ginger, garlic, and ground fried rice, served with soft-boiled egg and fried fish cake.
Other must-try items include Nan Gyi Dok, a Burmese noodle dish topped with creamy coconut chicken sauce, and Ruby Shrimp, stir-fried in the wok with a special blend of spices. Guests can also enjoy Samosas, filled with mashed potatoes, red onions, and served with signature tamarind sauce. Another highlight is the Tea Leaf Salad, a traditional Burmese delicacy made with fried garlic, yellow beans, peanuts, sesame seeds, sunflower seeds, lettuce, tomatoes, green chilis, and dried shrimp–topped with authentic fermented Burmese Tea Leaves, specially imported from Myanmar.
