Among our handful of restaurants from the ceiling of the world, Tibetan Yak was considered the most authentic. The doughy steamed bread called tingmo and the spice-dusted lamb kebabs had a compelling austerity about them, and the use of elemental and sometimes harsh flavoring schemes added to the feeling that you were dining in a remote part of the world. And there was something about la phing–a mysterious white cube of jellied mung bean laked in sour soy sauce–that suggested craggy frigid landscapes, orange-garbed mendicant monks, and shaggy yaks leaping nimbly... More >>>