To put things simply, Teni marries California sensibilities with Burmese flavors. Owner/chef Tiyo Shibabaw had long ties to Burma Superstar’s two East Bay locations, but she has created something entirely her own here. The philosophy is right in line with the Burmese tradition, a mash-up of influences from the larger surrounding countries—India, Thailand, and China. The coconut shrimp curry is an impressive version, delicate, complex, and creamy with floral and citrus notes. The menu is refreshingly compact: five starters, five vegetables, and 10 meat/fish entrees, a curated selection of “all-star dishes” instead of the typical kitchen-sink approach. Try Teni’s twist on the tea leaf salad, which involves kale, or enjoy the punch packed by the pea shoot salad. Don’t miss the roti: delicious, doughy flatbread served with a meat curry; Teni’s is the Malaysian roti canai style with a rich, fluffy, flaky consistency—irresistible. Explore the vegetables and mains like duck curry, cumin pork belly, chicken-cardamom-curry. There aren’t any real clunkers. Serves lunch and dinner daily.