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COMPASS MAGAZINE > September 2012

Little Tibet

Exotic flavors, ambiance shine at Little Tibet

By May Chen
Translated by Angel Pu

2, QingHe St, Xitun Dist.
for reservations: (04) 2452-2452; 0933-902889
Hours: 11:30 am-2:30 pm, 5:30-10 pm (losed every second, fourth Monday)
English/Chinese menu
Credit cards not accepted.
No service charge.
Parking lot available.

Little Tibet, a strikingly-colorful restaurant on Qinghe Street in the Fengchia Night Market, always attracts the attention of passers-by, drawn by its exotic-looking exterior and interior. Everything at this eatery, from the ornaments and tablecloths to wall patterns, has its own unique meaning that contributes to the ambiance and tells the story of Tibet. The owner and chef themselves also have special backgrounds, one being a Tibetan born in India, and the other an Indian chef with five-star hotel cooking experience.

Most of the food here is vegetarian Tibetan or Indian cuisine, including some traditional Tibetan and brick oven-roasted dishes. Every entree comes with Jasmine Rice (NT$20), but diners can also opt to add four other side dishes, including Tsampa (a traditional Tibetan foodstuff), Tibetan Fried Cake, Tibetan Steamed Bun, or Naan (NT$40-80), by making up the difference in price.

Little Tibet Indian Spices Roasted Chicken (whole NT$450, half NT$250) is marinated with homemade yogurt and various Indian spices for one full day and roasted in a clay pot over charcoal fire. The owner recommends eating the flavorful chicken with the homemade salad dressed with some lemon juice to create a refreshing taste.
Little Tibet Marinated in an authentic Tibetan way, the mitten (or beef) skewers are grilled and placed on a steel plate to keep them heated. Tibetan Grilled Mitten (NT$280) is one of Little Tibet's most popular and appetizing dishes.
Little Tibet A new dish, Indian Fried Fish (NT$280), uses natural spices to enhance the fresh flavor of crispy fried salmon.
Little Tibet Little Tibet's Naan bread (NT$40) is unlike the usually thin, crispy version. The owner says he's changed the ingredients and way
his bread is made to make it softer and thicker, making it a great accompaniment for entrees or delicious all by itself.
Little Tibet Tsampa (NT$80) is a Tibetan staple made of wheat flour and highland barley flour. It tastes a bit like Seasoned Millet Mash ("mian cha" in Chinese), a traditional Taiwanese food.

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