Inspired Tibetan Cuisine
Authentic and self created dishes.
House of Tibet: A Culinary Journey to the Himalayas
Executive Summary
House of Tibet is a captivating new restaurant offering an authentic and immersive experience of traditional Tibetan cuisine and culture, complemented by a curated full-service bar. We aim to be the premier destination for discerning diners seeking the rich, hearty flavors of the Himalayas in an inviting and culturally resonant atmosphere. We specialize in classic Tibetan staples, including Momos (dumplings), Thukpa (noodle soup), and Sha Phaley (fried beef bread), expertly prepared using time-honored techniques and the freshest ingredients.
Eat Together
Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour – dessert.
House of Tibet’s MOMO
They feature a simple, delicate wheat flour wrapper folded around a savory filling. Our options include:
• Beef Momos (Sha Momo): A hearty and robust filling of seasoned ground beef, typically mixed with fragrant blend of warming spices.
• Vegetable Momos (Tsel Momo): A comforting and wholesome blend of finely diced potatoes, fresh spinach, and creamy cheese, offering a delicious, earthy flavor.
Perfect for sharing or as a comforting meal, Momos are traditionally served with a spicy, house-made chili dipping sauce called Sepen.
Thukpa (Tibetan Noodle soup)
Thukpa is the quintessential Tibetan comfort food—a hearty, warming noodle soup perfect for the high-altitude climate. It features a rich, savory broth, often made from slow-simmered beef bone marrow for deep flavor and nutritional richness.
The soup is filled with a generous portion of noodles and features savory chunks of ground or sliced beef. It is seasoned with aromatic spices, garlic, ginger, and garnished with fresh herbs, delivering a wholesome and deeply satisfying experience in every bowl.
ShaPaley (Tibetan Fried Bread)
Sha Phaley is a beloved Tibetan delicacy—a large, half-moon shaped pastry that is deep-fried until golden and crispy. These savory pockets are traditionally served alongside a fresh, simple salad to cut through the richness of the fried bread.
• Meat Option: Stuffed with a juicy filling of finely chopped, seasoned beef and often mixed with a bit of cabbage or onion for texture and flavor.
• Vegetarian Option: A comforting blend of diced, soft potato, fresh spinach, and melted cheese creates a wholesome and satisfying vegetarian alternative.
A perfect crunchy, hearty snack or appetizer, always served hot with our house-made spicy dipping sauce.
Tenzin Tashi
Owner
My connection to Tibetan cuisine began long ago, learning the secrets of the kitchen from my grandparents and parents. Growing up, our family ran a restaurant where I spent my childhood immersed in the wonderful aromas and timeless techniques of traditional Tibetan cooking.
The special recipes you'll find at House of Tibet, from the perfectly folded Momos to the rich, slow-simmered Thukpa broth, are not just dishes—they are the treasured legacy passed down through three generations. I am honored to carry on my family's tradition, bringing these authentic, comforting tastes of the Himalayas to your table.
We welcome you to experience the warmth and flavor that defined my earliest memories!
Kelsang YaNGZOM
Co-Owner
As Co-Owner and Director of Operations, Kelsang oversees all critical aspects of the restaurant, translating our culinary vision into a consistently exceptional guest experience.
With a deep commitment to efficiency and quality, her responsibilities include:
• Operational Excellence: Managing all front-of-house and back-of-house activities, from staffing and training to ensuring peak service standards.
• Business Strategy: Directing financial planning, inventory control, and supply chain management to maintain profitability and sustainability.
• Customer Experience: Upholding our high standards for hospitality and atmosphere, ensuring every guest feels the authentic warmth of Tibetan culture.
Kelsang’s meticulous attention to detail and extensive management expertise are the bedrock of House of Tibet's smooth functioning, allowing the culinary team to focus solely on crafting the exceptional flavors of the Himalayas.
