Townsville, Queensland, Australia
December 4, 2001
Despite this reluctance, at the end of the meal I had decided that this really was a good place to go. This is more up-market and cleaner than many other Tibetan restaurants in town, and I suspect that the food may be somewhat modified for Western tastes but I thoroughly enjoyed the food and the whole experience.
We had many of the traditional Tibetan dishes – momos, the small dumplings filled with meat and/or vegetables; thugpa, a noodle soup with meat and vegetables; the local yogurt; and hipdu, squares of noodles and yak meat in a soup. We avoided some of the other local dishes - roast sheep intestine, sheep blood soup and fried sheep lung - mainly because of the names. Dispite several weeks in Tibet and several months on a previous occasion in Mongolia, I still find the buttered tea hard to take. Others in our party really enjoyed this energy-giving beverage, made from butter, tea salt and hot water. I won’t be searching my local neighbourhood for the best Tibetan restaurant, but in Shigatse the food was appropriate and certainly worth the experience. Avoid the chang, a locally fermented barley beer and the Qinke wine, which has strong after-effects.
We left feeling that we had eaten enough and paid the princely sum of around US$3 each. Tibetan food certainly has a very distinctive character and every visitor should try some authentic Tibetan dishes. This is probably one of the best places in town to enjoy the experience.
From journal The fascinating unknown