I travel a lot but I haven’t been to Tibet yet, and I should. But before I get to the real Tibet, today I had good taste of some traditional Tibetan cuisine — in New Haven, Connecticut.

The locally well-known “Tibetan Kitchen” has been on Chapel Street since 2015 and it’s now one of the favourites for Yale students and professors and of course for many New Haven residents too.

My favorite dish is Tibet’s traditional bun, called Tingmo (or ཀྲིན་མོག in written Tibetan language), which some scholars say could mean the “momo” (meaning dumpling in Tibetan) from the “tinga” (meaning cloud in the heaven).

The shape of the steamed bun, with some turmeric (hence the natural yellow color), does look look a bunch of clouds holding Ip together. I love it, and it’s just two dollars.

The cold spicy noodle with beef is also quite good, especially for the summer time I believe. And we also tried the chicken and beef dumplings, which reminded me of those thick and big dumplings I had in Mongolia.

I’m so glad New Haven now can have the fortune to house such a small but important restaurant. As I always say, #WhatGeorgeEats is more than just food, I learn culture, religion, and the world, through all kinds of food.

Tibetan Kitchen
1217 Chapel St, New Haven, CT 06511