Nouilles maison Zambalha restaurant tibétain

A traditional Tibetan soup made from roasted barley flour (tsampa). It has a creamy texture and a roasted nutty flavor. It is a very nutritious staple food in Tibet.

Steamed Tibetan dumplings, filled with minced beef and spices. The dough is soft and the filling is juicy. To be dipped in a spicy sauce.

Pan-fried version of beef Tibetan dumplings. They are crispy on the outside and tender on the inside.

Steamed Tibetan dumplings filled with vegetables. Mild and savory, perfect for a light starter.

Pan-fried vegetable dumplings with a crispy base.

Classic gyoza, pan-fried on one side. Flavorful filling wrapped in a thin dough.

Fresh and crunchy cucumber salad, often seasoned with a light vinaigrette, garlic, and sometimes chili.

Mix of fresh seasonal vegetables seasoned.

Steamed dumplings with translucent dough (Ha Kao), filled with shrimp pieces.

Mixed salad with seasoned pork slices.

Spicy salad with beef slices, often garnished with cilantro and chili.

Noodles served with a creamy and rich sesame and peanut sauce. Pronounced nutty flavor.

Chicken noodles topped with a creamy sesame and peanut sauce.

Vegetarian version of sesame-peanut sauce noodles, served with vegetables and egg.

Shrimp noodles with a rich and flavorful sesame and peanut sauce.

Main course of steamed beef momos. Served in a generous 8-piece portion.

Large portion of pan-fried and crispy beef dumplings.

Main course of steamed dumplings filled with a savory mixture of vegetables and vermicelli.

Pan-fried vegetarian dumplings served as a main course.

Traditional Tibetan soup with square or flat hand-pulled noodles. Rich beef broth, ginger, and vegetables.

Vegetarian version of hand-pulled noodle soup, full of fresh vegetables.

Tibetan soup containing momos (dumplings). A comforting combination of juicy dumplings and hot broth.

Generous portion of momos served without broth.

A simple scoop of refreshing ice cream.

Frozen dessert consisting of chocolate ice cream, chocolate sauce, and topped with whipped cream.

Coffee ice cream dessert, with cold espresso, coffee ice cream, and whipped cream.

Classic ice cream sundae with vanilla ice cream, topped with hot chocolate sauce and whipped cream.

Praline flavored ice cream (caramelized hazelnuts).

Warm sticky rice balls, sprinkled with shredded coconut, with a sweet molten center (often egg cream or mung bean).

Crunchy confectionery with peanuts or sesame and caramel.

Coconut ice cream or sorbet served in its natural shell.

Orange sorbet served in the whole fruit rind.

Special dessert based on Tsampa (roasted barley flour), likely in the form of a light mousse with a toasted cereal flavor.

Dessert version of Tibetan dumplings, filled with molten chocolate.