G2G Allspice Eatery president Rommel Ng and chef Max Lee. Jeeves de Veyra

owner 12102024

Jeeves De Veyra

<div><span style="color:rgb(80, 0, 80);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial" id="isPasted"></span></div><p style="margin:0in"> MANILA -- Rangoon Ruby brings Burma to Manila by way of California.</p><div style="margin:0in"> </div><p style="margin:0in">The Burmese restaurant was founded by the Lee family back in 2012. The first branch was opened in Palo Alto, in the middle of Silicon Valley in California. It now has four branches all around the state.</p><div style="margin:0in"> </div><p style="margin:0in">Bringing Rangoon Ruby was a happy surprise for G2G Allspice Eatery. Rommel Ng, president of G2G Allspice Eatery, shared that he was in the US to bring another concept to the Philippines but it was the Lee&#x27;s warmth, hospitality, and food that got him to bring Rangoon Ruby to Manila.</p><div style="margin:0in"><span style="background-color:transparent">Chef Max Lee, second-generation owner, flew in to cook and open the first branch. He shared that the restaurant was a way for the family to share the culture through his mom’s traditional recipes. He also set me straight on what food from Burma, now Myanmar, was really like.</span></div><div style="margin:0in"> </div><p style="margin:0in">“Burmese cuisine is a complete mix of Indian, Thai, and Chinese,” explained Chef Max.</p><div style="margin:0in"><br/></div><div style="margin:0in"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1728697677482CHEF.jpg" style="width:950px" class="fr-fic fr-dib" alt="Chef Max Lee flew in to cook and open Rangoon Ruby in Manila. Jeeves de Veyra "/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Chef Max Lee flew in to cook and open Rangoon Ruby in Manila. <em>Jeeves de Veyra</em></span><em> </em></span></span></span></div><div style="margin:0in"> </div><p style="margin:0in">The jet-like whoosh of high-pressure burners from the kitchen are an indication that there’s a lot of stir-frying with a wok going on. This, together with curries made with Indian and Thai spices, it’s food that’s hearty with a lot of heat, the opposite of what I thought it was.</p><div style="margin:0in"> </div><p style="margin:0in">There are familiar dishes in the menu with a slight Burmese twist. There are samosas, biryani, and paratha with a mild chicken curry that wouldn’t be out of place in an Indian restaurant. But the dishes to try are the ones that I haven’t seen anywhere else.</p><div style="margin:0in"> </div><div style="margin:0in"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172869814198201.jpg" style="width:950px" class="fr-fic fr-dib" alt="Burmese Milk Tea and Red Dragonfruit Shake. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Burmese Milk Tea and Red Dragonfruit Shake. <em>Jeeves de Veyra</em></span><em> </em></span></span></span></div><div style="margin:0in"><br/></div><div style="margin:0in">The iced Burmese Milk Tea was robust and not that sweet. In local milk team lingo, think 25% or less sugar level. The Red Dragon Fruit shake was sweet and refreshing.<br/><br/><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172869817922002.jpg" style="width:950px" class="fr-fic fr-dib" alt="Pork with patis chili sauce. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Pork with patis chili sauce.<em> Jeeves de Veyra</em></span><em> </em></span></span></span></div><div style="margin:0in"><br/></div><p style="margin:0in">The Thai sweet chili sauce has more fish sauce or patis. It’s saltier and the stronger flavors do go well with the crispy pork.</p><div style="margin:0in"> </div><div style="margin:0in"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172869820445803.jpg" style="width:950px" class="fr-fic fr-dib" alt="Fermented tea salad. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Fermented tea salad.<em> Jeeves de Veyra</em></span> </span></span></span></div><div style="margin:0in"><br/></div><div style="margin:0in">I’d guess that the tea leaves were used in the salad. The fermented Burmese tea leaf pesto-like dressing together with the dal, peanuts, and sunflower seeds made this salad very different. Toss this well with a spritz of lemon to make sure no ingredient, particularly the sunflower seeds, takes over.<br/><br/><span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172869825210004.jpg" style="width:950px" class="fr-fic fr-dib" alt="Noodles with chicken coconut. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Noodles with chicken coconut. <em>Jeeves de Veyra</em></span><em> </em></span></span></span></span></div><div style="margin:0in"><br/></div><p style="margin:0in">The Nam Gi Duoc -- udon-like noodles with a mild coconut chicken curry -- showed how Burmese food can hold back the spice. Mixed in with cilantro, fried shallots, fried wontons, and soft boiled egg to complete the fresh notes and textures of this dish.</p><div style="margin:0in"> </div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172869827821805.jpg" style="width:950px" class="fr-fic fr-dib" alt=" Pork with coconut rice. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"> Pork with coconut rice.<em> Jeeves de Veyra</em></span><em> </em></span></span></span></div><p>Rommel and Chef Max joked that the food in Manila is more authentic. <span style="color:rgb(80, 0, 80)">“The more oil, the better,” said Chef Max.  They could also add more pork and fat as seen in this Pork Belly with Coconut Rice.<br/><br/></span><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">I’d say this is the must order dish in Rangoon Ruby. Though it tastes like a spicy version of Chinese hong shao rou, I&#x27;d like to think of it as a pork curry. For other pork curry, meat is usually cut into small lean pieces. For this dish, the cut of pork was like that used in humba or  a  rich pork adobo -- thick melt-in-your-mouth chunks of pork belly -- with a spicy sauce just goes well with all that rich fat. Even better with spoonfuls of the sweet creamy coconut rice.</span></p><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"> </div><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172869831111806.jpg" style="width:950px" class="fr-fic fr-dib" alt=" Eggplant with soy chili sauce. Jeeves de Veyra"/></div><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"><br/></div><p style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in">You could find this Eggplant with Thick Soy Sauce dish in Chinese restaurants. The difference here is the heat from the chilies and ginger.</p><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"> </div><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172869833183807.jpg" style="width:950px" class="fr-fic fr-dib" alt="Ruby Shrimp. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Ruby Shrimp. <em>Jeeves de Veyra</em></span><em> </em></span></span></span></div><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"><br/></div><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in">The Ruby Shrimp is their version seafood curry. Spicy with a hint of freshness from the basil.<span style="color:rgb(80, 0, 80)"><br/><br/><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172869835699608.jpg" style="width:950px" class="fr-fic fr-dib" alt=" Desserts. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(80, 0, 80);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"> Desserts.<em> Jeeves de Veyra</em></span><em> </em></span></span></span></span></div><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"><br/></div><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"><span style="color:rgb(80, 0, 80)">For dessert, they had a version of sapin-sapin with toasted coconut and peanut balls in glutinous rice. I particularly the coconut mousse topped with properly chewy boba.</span></div><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"><br/><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172869838551909.jpg" style="width:950px" class="fr-fic fr-dib" alt="Burmese halo-halo. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(80, 0, 80);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Burmese halo-halo. <em>Jeeves de Veyra</em></span><em> </em></span></span></span></div><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"><br/></div><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"><span style="color:rgb(80, 0, 80);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Swe Sin Eye, the Burmese version of halo-halo, was a refreshing end to the meal incorporating the peanut mochi and boba from the other desserts mixed in gulaman, sago, cendol, coconut bits and ube. It did come with slices of white bread that I used to slop off the remaining milk in the bowl.</span></div><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"><br/></div><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial"><div style="color:rgb(80, 0, 80)"><div style="margin:0in"><em>Rangoon Ruby is located at the Upper Ground Level East Wing of Festival Mall in Alabang, Muntinlupa City. </em></div></div></div><div><br/></div>

<p>The first branch of Rangoon Roby was opened in Palo Alto, in the middle of Silicon Valley in California. It now has four branches all around the state.</p>

The first branch of Rangoon Roby was opened in Palo Alto, in the middle of Silicon Valley in California. It now has four branches all around the state.

New eats: Rangoon Ruby brings Burmese cuisine to Manila | ABS-CBN

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New eats: Rangoon Ruby brings Burmese cuisine to Manila

New eats: Rangoon Ruby brings Burmese cuisine to Manila

Jeeves De Veyra

Published Oct 12, 2024 10:02 AM PHT

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Rangoon Ruby

Burmese cuisine

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