Loga's Corner

Momos

Tibetan dumplings served steamed or pan-fried — thin skins that yield cleanly, meat fillings that stay moist, the dish that made this restaurant's reputation

Thukpa

Tibetan noodle soup with hand-rolled noodles in a clear, deeply savory broth — restorative and substantial, a cold-day staple

Thenthuk

Hand-pulled flat noodles in a hearty soup — chewier and more rustic than thukpa, the dish regulars order on repeat

Sha Phaley

Pan-fried Tibetan bread stuffed with seasoned meat — crispy on the outside, savory and filling, a solid order alongside soup