I had dinner tonight at Teakwood, a Burmese restaurant in Hayes Valley from the Burma Superstar / Burma Love folks.
They had a prix-fixe menu for $65 for SF Restaurant Week but I just ordered a la carte.
I started with a mocktail, the
Golden Hour ($14)
This was good - refreshing and gingery with a bit of astringency.
I had a single order of the Platha with dip ($13.95)
This was very good. It was flaky, crispy, and greasy, with a tender inside. The dip was a coconut curry sauce.
For a main course I had the Mohinga ($24.95), a catfish soup that is considered the national dish of Burma. I see mohinga on the menu and I order it. I’m not well versed in Burmese cuisine but this was unlike any Mohinga I’ve had, including at their sister restaurant Burma Love. The catfish was a piece of filet on top of the soup rather than mixed up in flakes within the soup. There was a chickpea fritter in the soup but it was under the surface and had lost all of its crunch. This was a very unconventional mohinga. There were rice noodles underneath that had a nice chew, and some chili oil to add some spice, some bean sprouts for crunch, and a lime wedge for some acid. Flavor wise it was pretty good but I think I prefer the more traditional versions I’ve had from places like Burma Love and Mandalay. Anyone who’s more familiar with Burmese cuisine please feel free to school me 
It was also quite a bit smaller than other mohingas that I’ve had.
I would go back for the platha and some other things on the menu that sounded good, like the garlic noodles and the tea leaf salad. I would get my mohinga fix elsewhere though.
