Nangma Restaurant & Bar Menu

Tibetan yellow liangfen typically includes jelly-like noodles made from pea or mung bean starch, served cold with a special Tibetan sauce, sesame seeds, and herbs.

Soft and fluffy white rice, cooked to perfection.

Hand drawn noodle soup with choice of veg or chicken or beef.

Assorted thoe with select flavors: vanilla, chocolate, matcha green, and mango.

Sichuan cucumber typically includes fresh cucumber slices tossed in a spicy and tangy Sichuan sauce, garnished with sesame seeds.

Sichuan cold noodle typically includes chilled noodles dressed in a spicy Sichuan sauce, garnished with sesame seeds, green onions, and a mix of julienne vegetables.

Crispy savory flatbread infused with fresh scallions, perfect for sharing or as a delightful appetizer.

West Lake beef chowder typically includes minced beef and tofu, often enriched with egg whites and cilantro, in a thick, seasoned broth.

Beef and pickled vegetables simmered together in a savory broth, typically includes a variety of Asian pickles for a tangy flavor profile.

Whisked eggs gently poured into a simmering broth with fresh tomatoes, this soup typically includes a delicate balance of flavors.

Deep-fried fish, coated in a crispy batter, served with a mala sauce that typically includes Sichuan peppercorns, chili peppers, and various spices for a numbingly spicy flavor.

Pork knuckle with Sichuan seasoning. Options for mild, medium, or spicy levels.

Cauliflower in casserole, choice of mild, medium, or spicy.

Spare ribs in tangy sweet & sour sauce. Choose mild, medium, or spicy.

Beef and chili pepper, Sichuan-style. Option for spice level: mild, medium, spicy.

Chicken casserole with Sichuan flavors. Options for mild, medium, or spicy.

Sichuan pork ribs, choice of mild, medium, or spicy.

Kung Pao Chicken with peanuts, veggies. Choice of mild, medium, spicy.

Sichuan beef, choice of spice level: mild, medium, spicy. Served in a hot casserole.

Crispy prawns seasoned with salt and pepper. Choose spice level: mild, medium, or spicy.

Crispy whole fish, pine nuts, sweet and sour sauce. Choose spice level: mild, medium, spicy.

Pickled cabbage paired with fish, offered in mild, medium, or spicy options.

Shrimp with customizable spice level: mild, medium, or spicy.

Tofu stir-fried with a blend of vegetables such as bell peppers and onions, typically includes peanuts, in a spicy kung pao sauce.

Stir-fried bok choy typically includes fresh bok choy lightly cooked with garlic, often seasoned with soy sauce or oyster sauce for added flavor.

Asian pastry side order: Shabalak stuffed patty. Options include veggie, chicken, or beef filling.

Soft and fluffy white rice, cooked to perfection.

Beef fried with red onions, tomatoes, green peppers.

Gyathuk typically includes thin noodles served with meat, accompanied by a blend of vegetables such as bok choy, scallions, and carrots, prepared in a savory broth.

Cheese soup.

Fried spicy. Potatoes.

Pork with garlic and red pepper.

Savory fried rice with scrambled eggs and fresh vegetables.

Dumpling in soup.

Fried beef with a unique blend of spices, typically garnished with herbs, to create a distinct Tibetan flavor profile.

Bath uk is a traditional Tibetan dish that typically includes rice mixed with various ingredients such as vegetables and sometimes meat, seasoned with herbs and spices.

Hand drawn noodle soup with choice of veg or chicken or beef.

Spicy beef tripe.

Lhasa shadek typically includes a blend of traditional Tibetan spices and herbs, cooked with a specific meat or vegetable base, unique to the region's culinary practices.

Fried lamb ribs are prepared by deep-frying tender ribs until they achieve a crispy exterior. This dish typically includes a blend of spices and herbs unique to Tibetan cuisine, enhancing the lamb's natural flavors.

Beef with radish with tibetan mountain herbs.

Shigatse tse noodle typically includes stir-fried noodles with a mix of vegetables, seasoned with traditional Tibetan spices, offering a simple yet authentic taste of Tibet.