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The Yak underwent a sea change a couple of months ago, altering its name from Tibetan Yak to Himalayan Yak. It betokens the addition of Nepalese and Indian fare to the already bulging menu. The old Tibetan specialties like la phing (a wobbly cube of mung bean jelly) and shamdey (a lamb curry) remain as good as ever, while some new Tibetan stuff (the beef sausage called gyuma) has been added. Nepalese imports shine too, including achar (a daikon pickle in a gritty red sauce) and sadeko gundruk (dried and pickled veggies).
The wobbly white jelly called la phing is a mystical thing at Himalayan Yak, a Tibetan stalwart that added Nepalese and Indian menus, then closed for renovation. It should reopen any day now.
This character was a toughy. Food near a cemetery? Something cartoonish? No, we thought long and hard about his essential features--whiteness and insubstantiality--and came up with la phing, a pale, wobbly jelly made from mung beans, a specialty of Himalayan Yak. It comes pooled in a salty soy sauce and doused with vinegar and chile paste. Will his cheeks turn pink as he eats it? Additionally, he'll have gyuma--10 loose beef sausages that look morbidly like stubby toes. More »
Earlier this year, Tibetan Yak undertook a campaign of conquest, expanding their culinary borders to include Nepali and Indo-Chinese food. I'm pleased to report that the attempt was successful, and my friends and I have been digging the Nepalese sadeko gundruk, a pile of dehydrated, oil-soaked greens, providing many minutes of enjoyable chewing, and the ubiquitous Indo-Chinese fave chili chicken. But it's the new Tibetan stuff at the re-dubbed Himalayan Yak that's most compelling, including... More »
Among our handful of restaurants from the ceiling of the world, Tibetan Yak was considered the most authentic. The doughy steamed bread called tingmo and the spice-dusted lamb kebabs had a compelling austerity about them, and the use of elemental... More »
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