With winter just around the corner, my pals and I from Queens Dinner Club have chosen a most seasonally appropriate cuisine: the hearty, spicy flavors of Tibet. And there’s no better place to enjoy them Chef Chime Tendha’s Phayul. In fact I personally love Phayul—which means fatherland in Tibetan—so much that I made sure they appeared on Bizarre Foods America with Andrew Zimmern. To score a ticket for this tasty trek please click here.
Phayul’s award-winning beef momo—the savory dumplings that are a favorite throughout the Himalayas—will be featured on the evening’s menu. Chef Chime Tendha will also prepare a slightly more rustic Tibetan staple tsampa, a roasted barley flour, mixed with butter tea.
Chef Chime characterizes his cuisine as Tibetan-Chinese and two of his best dishes: laphing, a spicy mung bean noodle, and cucumber salad with black bean and chili reflect this fusion. The evening’s bill of fare will also feature his takes on the Indian-Chinese classics chili chicken and gobi Manchurian.