Tsampa Tibetan Restaurant – 1528 Queen St W, Toronto, ON M6R 1A4
Country: Tibet 
Must-try dish: Dhropa Khatsa
Seating: There’s a private patio with picnic tables and indoor dining. 
The high: They make the BEST beef momos in the city. 
The low: It seems that things are still getting organized at Tsampa, so despite having a patio, we were served in takeaway containers and plastic cutlery that made it difficult to serve and eat the food. 

When taxes and food collide, you discover Tsampa. Andrea’s Income Tax Accountant happens to be in Little Tibet and he gave a strong recommendation for this restaurant saying that all the food is made fresh and it’s the most popular spot to eat among the local Tbetan community. Being huge fans of Tibetan cuisine, Mandrea Bike checked it out and it was impressive. 

The great thing about this restaurant is that it opens for lunch each day at noon (closed on Wednesdays) and stays open all day until just after dinnertime. There’s also a wooden side patio that’s private with picnic tables that can be used all day for diners. 

The owner of the restaurant mans the kitchen, creating all the delicious food so the server was helpful in deciphering what to order. Once everything was decided, it took 20 minutes to get all the food to the tables but there were mango lassis to tide us over in the meantime. 

Here’s what was for lunch:

• Beef Steamed Momos with Beef Broth Soup: This combo is a meeting of great minds. The soup felt like a hug in your stomach and would be excellent when feeling under the weather, or anytime really, while the beef momos are certainly the best in the city. 
• Dhropa Khatsa (Beef Tripe): So for all you tripe haters, it’s time to check yourselves. Tibetan recipes for tripe are exceptional, despite being on the spicier side of things. The thin and long pieces of meat take on a texture similar to octopus that’s meaty and the flavouring coating it makes you want more. In a Tibetan restaurant, it would be a mistake to not order this dish. 
• Ali-phingsha (Glass Noodles with Gravy): This dish is traditional and something new for Mandrea Bike. It comes in a large bowl with a soupy texture mixed with glass noodles, root vegetables, fungus (mushrooms) and the meat of your choice. It’s most common among Tibetans to eat beef, so we opted for that but there’s also a pork and a chicken option. 
• Tingmo (Steamed Buns): These magnificent steamed buns were a highlight of the meal and tasted excellent by themselves or dipped in the Ali-phingsha. They melted in your mouth and were a great last minute addition to the meal. 
• Mango Lassi: The best possible drink to have before, during or after a meal. It’s a smoothie-like texture made with mango and yogurt that can help wash down some of the spicier dishes, plus it just tastes amazing. 
• Tibertan Traditional Tea: This is where the yak milk comes into play. The warm substance is traditionally made with black tea, yak butter, yak milk and salt. It’s one of the most consumed drinks in Tibet, and tastes like a rich version of English Breakfast with whole milk. Without knowing the connection to yaks, Mat took a sip and called it yak milk. What a palate! 

Mandrea Bike is excited to be back on patios to understand the vibe of the restaurant and the country’s cuisine. It’s been a long sleep for Toronto’s restaurants and we’re happy to have you back in action! 

Eat with you soon, 

Mandrea Bike
(Mat & Andrea)