New York's Tibetan restaurants can be
counted on the fingers of one maimed hand, but that doesn't mean they're bad. The cuisine lacks the diversity of China or the spice of Bhutan or Myenmar. Generally, the flavors are as featureless as the vast plains of the Tibetan plateau. Which is why this place is so exceptional -- the food tends to have a lot of heat. Look out also for the various momos (dumplings) which are a specialty of the house.