Ledu Restaurant — Restaurant in Pacifica

They might close before 9? Walked in Friday night at 7:20pm and most of the lights were out (but their door was open). Asked if they were open and a older gentleman gestured for us to sit. (Update: Tried to go at 7:40pm another night and they were already shut down tighter than a drum. It's like they're allergic to money.)

Food was good but service was odd. Like if you didn't grow up with a surly, emotionally distant Asian mom like I did, you may feel uncomfortable. For instance, the first thing out of her mouth was not "welcome" or simply "hi," but "no more buffet." Not sure if they meant "today" or "ever," but I didn't ask...?

I think the woman was the chef and not only the waitress because she walked between the kitchen and the fridge (just out in the dining room) a lot as well as served us, while the man mostly just sat there.

Garlic chicken, mo hinga (fish soup), and pork curry were great. The mo hinga was not fishy and was topped with delicious fried lentils that were like a crunchier version of tempura flakes. The pork curry included hunks of soft, gelatinous tendon (not fat but you might get confused) and came with rice. The rice noodles were a bit thin and on the cusp of becoming too soft.

Tea leaf salad was good too but not as good as at Rangoon Ruby. You have to mix it a lot or the clumps of tea will be too salty.

I feel a little snubbed that another reviewer got homemade chili sauce but we got a bottle of Huy Fong sriracha, lol.

Portions and prices are reasonable. Two of us polished off 4 dishes.

Shan noodles are apparently the dish to get at Burmese, according to Eater San Francisco, but I didn't notice they had it until later.

The menu has no prices and the bill apparently includes tax and doesn't charge any B.S. fees. We tipped well and paid cash because I couldn't trust Maps saying they take card and communication was a...

I normally don't like to leave poor, negative reviews on Burmese restaurants, since I am Burmese—born and raised in Yangon, Myanmar (formerly Rangoon, Burma).

I would like to preface my review by stating that I do like their samosas and pe kyaw. It's these two items are the "silver lining" during my parents' visit two days ago on August 31, 2023 from Vacaville, CA, which is about 75 miles one-way.

As a personal chef, my culinary focus and repertoire is Burmese, Indian, and Persian (Iranian) cuisines. I like to think that I know about food, cooking, and using spices/herbs.

At my request, my parents brought back "Chicken Curry" and let me tell you, it is an abomination and insult to "Chicken Curries" everywhere. The meat tastes rubbery and with skin on. Why on earth would you leave skin on, when cooking chicken curry? There is a residual "chicken smell," if that make sense. Have you ever tasted boiled chicken? This is the exact texture and smell.

Please consider sending your chef/cook to learn better Burmese Chicken Curry recipes and make my culture's cuisine proud.

My parents did enjoy their clay pot or "Kyay Ta Yao" with rice noodles and assortments of meats, etc. We consider it donation and patronage towards our own people and community.

Please improve your Chicken Curry. Excise the skin. Test and learn other Burmese Chicken Curry recipes and improve Ledu's.

Best in health and warmest of wishes,

Nyein...

Verdict: Solid Burmese food. Expect a down-to-earth dining experience.

Atmosphere: It was a very interesting experience. We arrived during dinner time. For some reason, the owner did not turn on any of the ceiling lights or HVAC system. It was quite dark and quiet. Then eventually, the owner decided it was too dark, so a very strong LED lamb in the center of the restaurant. The restaurant was setup with dining furniture, but also... the owner's personal space with a TV and a couch. They also sold Burmese goods at what it looks like a buffet area that's no longer in operation. Everything was...