Teni East Kitchen, moving a half mile, sees new, tasty possibilities with larger space
Briefly

Teni East Kitchen, moving a half mile, sees new, tasty possibilities with larger space
"One of the things that Tiyo Shibabaw is looking forward to the most about moving her Oakland-based Burmese restaurant, Teni East Kitchen, to a new location in March is space for a steamer. It's a bigger kitchen, she says. The kitchen we currently have is very small, I would love to offer steamed vegetables and seafood. In fact, whole steamed fish is likely to be one of the new additions to the menu at Teni East Kitchen."
"Shibabaw, who's originally from Ethiopia (her family still runs eateries there), cut her teeth as general manager at Burma Superstar before launching Teni East in 2016. She was happy to stay in Oakland, even though she's had tempting offers of space over the hills into Contra Costa County. It's a happy medium without moving out of Oakland, she says. It's a minimum disruption for both our customers and staff. It is very exciting for me."
"The San Francisco Chronicle has called Shibabaw's restaurant the Bay Area's most underrated Burmese restaurants and the Michelin Guide calls it worth the wait for fresh, flavorful, and unfussy food such as coconut curry chicken, pea shoot salad, and flaky roti, a pan-fried flatbread. Shibabaw's menu offers Burmese flavors with a California point of view. Her Burmese tea leaf salad, for example, is made with kale, as well as the traditional tea leaves and nuts."
Teni East Kitchen will relocate from Broadway at 40th Street to 3770 Piedmont Avenue in March, moving into the former Pomella space. The new kitchen is larger and will accommodate a steamer, enabling offerings such as steamed vegetables, seafood and whole steamed fish. Owner Tiyo Shibabaw, originally from Ethiopia and formerly general manager at Burma Superstar, opened Teni East in 2016 and chose to remain in Oakland. The restaurant serves Burmese flavors with a California point of view, adapting dishes like tea leaf salad with baby kale. Local praise includes recognition from the San Francisco Chronicle and the Michelin Guide.
Read at www.berkeleyside.org
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