Tibetan stir fried beef with laphing conjures childhood memories of chow fun on Mott Street.
“The pork and mushroom was pretty good,” my friend Chef Jonathan Forgash said as we were deciding what to eat at Phayul, a Tibetan restaurant in Jackson Heights. We were at the new location, which sits across from the original second-floor location. For whatever reason they’re keeping them both open, which strange as it may seem businesswise, does means twice as much of Chef Chime Tendha’s delicious Tibetan food.
The menu at Phayul’s new, more elegant digs has several new items, including chicken tangkung, a soup of ginseng and jujubes that is Tibet’s answer to Korean samgyetang. We got the soup that evening, but didn’t order the pork and mushroom, instead opting for stir fried laphing with beef. Both of us are big fans of the slippery mung bean noodles, usually served cold in a sauce of vinegar and garlic, but had never had the hot version. (more…)
