HOURS: OPEN 7 DAyS FROM 11:00 AM – 3:00 PM, 5:00 PM – 9:00 PM november 2015 MARKETPLACEcontracosta.com 35 HORNBILL STAFF COCONUT PUDDING restaurant reflects the décor of Burma, including lovely tapestries on one wall, the Chin State Flag which features two Great Hornbills, and woven table runners representative of the Chin State. The interior of the restaurant is open and spacious, with capacity for 200 guests. There are two sides to the restaurant, with one side being ideal for large parties and private banquets. The restaurant side boasts several lovely chandeliers for lighting it boasts several lovely chandeliers for lighting, and the “banquet” side features ceiling fans and a very long drink bar. Green plants adorn the dining area, many of which were sent to wish the new owners success on their business endeavor. Hornbill has an extensive menu with selections sure to please every taste. They offer an array of appetizers, salads, and soups, in addition to entrees made with seafood, chicken, pork, beef, and lamb. There are also vegetarian entrees, noodle dishes, and desserts. Four types of rice are available to complement the entrees—Jasmine, Brown, Coconut, and Burmese Indian rice. Also available is Burmese Fried Rice, which can be made with either Jasmine or Brown rice, and is mixed with whole beans and egg, and topped with fried onions. A special lunch menu pairs any of the entrées with Jasmine rice and a special salad of the day for $10 - $11. Main menu prices range from $9 - $14, with entrée prices averaging $10 - $12. Prices for appetizers and desserts start at $5. Drink selections include sodas and water, as well as Myanmar Hot and Iced Tea and Coconut Juice. At the time of this review, Hornbill was awaiting its liquor license; once obtained, the restaurant will offer an assortment of domestic wines and international beers, including those made in Burma, Thailand, and Singapore. When my guest and I began to review the menu, Far told us about some of the most popular and traditional items offered. The first item described was Mohinga, a traditional catfish chowder which is traditionally consumed in Burma for breakfast, lunch or dinner. It is made with rice noodles, ground catfish, onions, and cilantro and is topped with chili. Far’s husband further explained that the soup doesn’t contain pieces of catfish, but rather the broth just has the fish flavor. Another traditional menu item is the Tea Leaf Salad. This may be prepared with dried shrimp or as a vegetarian dish, and includes Burmese tea leaves, fried garlic, beans, sesame seed, lettuce, and tomato. We were told that in Burma, Tea Leaf salad is traditionally served as a special treat to honor guests in one’s home. Far explained that the Tea Leaf salad is also extremely popular with Hornbill’s customers. We opted to start with an appetizer sampler which included eggrolls, Burmese Samosas, and Shan yellow Tofu, and ordered Mayanmar Iced Tea to drink. The tea is similar to Thai Iced tea, but has a stronger tea flavor, and is not as sweet as Thai tea. We both enjoyed the flavor and found it to be a refreshing beverage. The eggrolls were fried crisp, with a moist, fresh center made with mushrooms, carrots, and shredded cabbage. The Burmese Samosas were also crisply fried and were filled with a smooth blend of potato, lentils, onions, peas and mincemeat, which combined for a great, savory flavor. Surprisingly, my favorite of the three appetizers was the Shan yellow Tofu, made from chickpeas and deep-fried, served with a drizzle of chili sauce. The excellent flavor of this appetizer was totally unexpected! I don’t generally opt for tofu, but this was very appealing, and the small bit of chili sauce perfectly enhanced the flavor of the tofu square. The Samosas and the Shan Tofu are both hand-made in-house at Hornbill. There are several other appetizers that we didn’t have an opportunity to try, but I highly recommend those described herein. For our main meal, my guest and I each ordered an entrée and shared a bowl of coconut rice. I opted to order the Pumpkin Pork Stew, slowly cooked pork over organic pumpkin, with fresh onions, garlic, ginger, and other spices. As an extra “treat”, I also ordered Stir-Fried Green Beans in garlic and chili sauce. My guest ordered Sesame Chicken, which consists of slices of chicken strips lightly fried in sweet and tangy sauces, topped with sesame seeds. A generous portion of hot coconut rice was served at the same time as our two entrees arrived. I honestly couldn’t wait to
Contra Costa Marketplace - Nov 2015
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