Taste Of Tibet/ Tibet Imbiss

Steamed Momo

The backbone of any Tibetan restaurant — plump, hand-formed dumplings with a thin skin and savory meat filling, served with a house chili dipping sauce

Fried Momo

The pan-fried or deep-fried variant of the house dumplings, with a crisped exterior that adds textural contrast to the juicy filling inside

Thukpa

Tibetan hand-pulled noodle soup with slow-cooked broth, vegetables, and meat — deeply warming and filling, the kind of bowl built for Toronto winters

Shapaley

Tibetan fried meat pie with a flaky pastry shell and seasoned ground beef filling — a street-food staple that translates well to counter service

Butter Tea

Traditional Tibetan po cha — salted black tea churned with yak butter, an acquired taste that rewards the curious and pairs naturally with the heavy food