The Sacramento Philharmonic & Opera season starts this month, which means I search around SAFE Credit Union Performing Arts Center for dinner before a show. That’s how I found Chef Burma.
I’ve been lucky to attend shows by local symphony and opera companies for nearly 40 years. Thanks to my mother for instilling a love of classical music. She never had to drag me to performances at 13th and L streets.
I still look forward to show nights. Not just powerful renditions of Sibelius, Verdi, Beethoven and Vivaldi, but the chance for a night out with dinner and a performance.
There are many good restaurants near the theater. Turkish/Greek cuisine at Field-N-Flame is impressive. I love the food and happy atmosphere at Casa Lola. I dig the creative small plates and cocktails at Juno’s (with a new owner and reworked menu). Aiona’s Mediterranean live fire cooking is a treat anytime.
Photos by Linda Smolek
Chef Burma, one of the few Burmese restaurants in town, is another solid choice. Opened in February 2025, the restaurant features bold flavors and creative preparations that make Burmese cuisine a unique cultural export.
With influence from three large neighbors—India, China and Thailand—Myanmar (formerly Burma), draws from multiple directions. A distinctive take on curries, creative use of ingredients, prevalence of fermented and pickled tea leaves, and intense spices make Burmese cuisine essential to check out.
Chef Burma resides at 16th and K streets, bright and modern with window walls and simple modern furnishings. The interior is sleek.
The menu runs long, with meat and seafood, vegetarian fare, noodles, rice and more. The signature is laphet, or tea leaf salad, a delightful combination of textures and flavors. Ingredients include lettuce, cabbage, peanuts, seeds, tomatoes, fried garlic, fried chickpeas and fermented tea leaves, mixed tableside.
Spice and texture bring a bit of funk from the fermentation, along with salty and sweet elements and fresh, crisp bites. Laphet is a memorable dish.
Chili basil lamb brings together thin-sliced lamb, onions, chili peppers and basil stir-fried and served over rice. The dish is pungent, filled with heady flavors.
Stewed beef and potatoes, reminiscent of a Thai massaman curry, is a bowl of warm comfort on a cool night. Rich brown gravy is redolent of Southeast Asian spices. Here’s a dish that tastes of long, patient preparation and expert use of spices.
The service at Burma Chef is quick, friendly and smart, with plenty of recommendations for guests new to Burmese cooking.
The bar has a creative cocktail menu. The take on the white linen, with gin, elderflower liquor, basil and pandan essence, is a treat. A couple of bourbon cocktails feature coffee and orange. Another infuses whiskey with tamarind.
Before a symphonic or theatrical performance, or an event at Memorial Auditorium, or anytime, Chef Burma serves well. See you at the show!
Chef Burma is at 1020 16th St.; chefburma.com; (916) 661-5976.
Greg Sabin can be reached at saceats@gmail.com. Follow us on Facebook and Instagram: @insidesacramento.
