37-65 74th St. (2nd Fl.)
Flushing, NY 11372
Critics' Pick
Best Of


  • Daily 11am-10:30pm
  • $$
  • Takeout
  • Breakfast, Dinner, Lunch
  • No Alcohol
  • Street Parking
  • Reservations Not Accepted
It's a bit hard to find Phayul ("Fatherland") in Jackson Heighs, but once you reach this devoutly Buddhist restaurant (a Dalai Lama shrine is the principal décor), you'll find yourself in culinary bliss. The Tibetan fare skews toward the Sichuanese (no kidding!), apparently since that province hosts many Himalayan expats. As a result, choices like tongue salad, braised bean curd, and chicken with bean curd are littered with Sichuan peppercorns, and all the better for it. But neither are Tibetan standards neglected, including luscious momos (big meat-or vegetable-stuffed dumplings), thenthuk (a pallid soup with wonderful ragged noodles), and gyuma (a homemade blood sausage). And don't miss the mung-bean jelly called laphing.

Related Stories (5)

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    Thursday, December 24, 2015 at 11:32 a.m. by Alanna Schubach

    Earlier this fall, documentarian Frederick Wiseman released “In Jackson Heights.” The 190-minute film captures the cultural abundance of this neighborhood, where dozens of languages are spoken and locals talk unironically about auth...

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    Monday, November 16, 2015 at 1:45 p.m. by Alanna Schubach

    “The momo is the greatest culinary ambassador I have been exposed to, and it is amazing how contagious it is,” says Jeff Orlick. “Whenever I mention the word 'momo' to people, they want it. They don't know what it is, but they want ...

  • Second Annual Momo Crawl Launches in Jackson Heights
    Wednesday, May 8, 2013 at 12:14 p.m. by Robert Sietsema

    Nepalese momo of the type known as kothey, at Lali Guras Momo are Himalayan dumplings, usually round and puckered, but sometimes oblong with a ridge on top. They can be either steamed or fried, and can be stuffed with a variety of s...

  • Could Blood Be the Next Big Thing?
    Monday, September 24, 2012 at 8 a.m. by Robert Sietsema

    The blood sausage called gyuma at Tibetan restaurant Phayul We may be on the culinary frontier here, but you don't have to be a vampire (or a mosquito) to appreciate blood as an ingredient. What can it do? It thickens stews and help...

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