The Endless Road Trip, Philly: A Thousand Layers of Joy

thousand layer

 

At Rangoon, a Burmese restaurant in Philly’s Chinatown (one of only a few longstanding Burmese spots on the East Coast), there are curries and skewers and tea leaf salads (all delicious), but the star of the show is a not-so-humble slice of bread.

Their thousand-layer bread is similar to an Indian paratha — a buttery, crispy fried pancake of dough — except here the hot and greasy bread achieves such a flaky, pull-apart consistency that it’s only a slight exaggeration to bill it as having a thousand layers. Each time you tear into this thing it comes apart with such soft and gooey satisfaction, offering all┬áthe joy of pulling apart those endless Pillsbury biscuits (pretty much one of my favorite things to do as a fat little kid), albeit with a thousand times more flavor. It comes with curry or a thick white “vantana” bean sauce for spreading/dipping, but really nothing else is needed but this hot and heavenly roll of carb-y wonder.

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