Located on the Josefstrasse halfway between Viadukt and Langstrasse this little restaurant has been nagging at me for 4 years as a potential evening dining experience. As thai food is common enough the menu had never pulled me in, however today as the chilly air set it I thought to try the fare here.
Determined to pull from only the Tibetische section of the menu I opted for the "Yak Momo" and a bier. Exactly what is Yak Momo, my scant suisse-deutsch vocabulary could not quite extract. It is house made to order and was warned that it takes about 20 minutes to prepare (slow food appealing further). Had i not selected the Momo-there is a veggie or beef option-the server recommended the buffet.
As a starter I added the "shabale" a pastry made in house filled with a spiced meat mixture and a salad and a sweet-sour chili sauce. Looked nice in preparation and a nice starter.
Momo it turns out are dumplings, artfully folded and steamed. It turns out that I ate nearly half the plate before it was suggested that they are best eaten by hand and slurped clear of their juices prior to adding a bit more tomato chutney or braised cabbage. Similar to dim sum they are also well augmented with a liberal dose of chili in soy. Very tasty.
Those now cleared I now find myself trying to linger a bit longer to see what the Tibeten noodle soup looks like (the table next to me ordered some, leaving me to stalk them a little).
Maybe I will have to stop by again to sample more of their offerings, the Chili Chicken has some reviews that it is very hot (very appealing to StringGirl and me).
Determined to pull from only the Tibetische section of the menu I opted for the "Yak Momo" and a bier. Exactly what is Yak Momo, my scant suisse-deutsch vocabulary could not quite extract. It is house made to order and was warned that it takes about 20 minutes to prepare (slow food appealing further). Had i not selected the Momo-there is a veggie or beef option-the server recommended the buffet.
As a starter I added the "shabale" a pastry made in house filled with a spiced meat mixture and a salad and a sweet-sour chili sauce. Looked nice in preparation and a nice starter.
Momo it turns out are dumplings, artfully folded and steamed. It turns out that I ate nearly half the plate before it was suggested that they are best eaten by hand and slurped clear of their juices prior to adding a bit more tomato chutney or braised cabbage. Similar to dim sum they are also well augmented with a liberal dose of chili in soy. Very tasty.
Those now cleared I now find myself trying to linger a bit longer to see what the Tibeten noodle soup looks like (the table next to me ordered some, leaving me to stalk them a little).
Maybe I will have to stop by again to sample more of their offerings, the Chili Chicken has some reviews that it is very hot (very appealing to StringGirl and me).
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