Tibetan Kitchen

An interesting addition to the usual selection of Asian cuisines scattered around Brisbane. Some of the dishes look familiar (e.g. saag lamb) but apparently all can be ordered mild, medium or hot. I ordered one of the actually Tibetan-​sounding ones, and found it rather good — in the same vein as an Indian curry, but with a pleasantly different flavour. There’s quite an array of vegetarian dishes available; and a reasonable selection of wine and other beverages.

First time I’m at the Tibetan Kitchen — I tried to get here a few weeks ago but got lost (hey I don’t live in Brissie, was talking to a mate on the phone at the time and am from the Deep South) — anyway, engaged by the Unilocal reviews — I made it on foot and as soon as I walked in I loved its lack of pretension, Buddha statues and burning incense — felt very early 1990s. I was on my own and ordered a Dal Soup — a Vegan dish which is Nepalese style lentils cooked with dry herbs and spices — I had a Tibetan bread (which is a toasted cheese affair) as a side and then for my main went with the vegan Churpi curry — dry tofu cooked in onion, garlic, ginger and capsicum based sauce — with rice — along with a soda water I was down for $ 30. Having over-​ordered my verdict: — loved the tofu curry’s capsicum sauce and the simplicity of the dishes — no fanfare — just solid fibre and nutrition– solid!

Excellent. I had a lamb saaga hot option. Awesome flavours and the meat was perfectly slow cooked. I would highly recommend coming here.

They were busy today so service was a bit slow. But very friendly and ultimately the food come out quick and it was delicious. Lamb is awesome. Entrees superb. Will be back fo so

Awesome service. Food is really good we purchased many smaller dishes and shared them. Big fan of the Momos and the Kathmandu chicken. The atmosphere is great and the new lounge table they have added in the corner was a great hybrid of a Himalayan lodge and a western restaurant. I used to go here a lot while living in Brisbane. Now I am in SA but I always have one meal here when I head to Brisbane.

I have been here twice and have honestly not terribly impressed. The tofu curry was very good and incredibly spicy but otherwise the food was pretty bland. Appetizers were above average but the the other curries were only also.
My friend and I were in a hurry to go to the broncos match and the servers were well aware that that there were quite a few fans in the restaurant. They ensured that we got the food with ample time to spare. They were very attentive and made sure that we had plenty of water.
It’s a pity that the the location is excellent and the service impeccable but the food sub par.

Overrated.

The Somar Tofu Curry. Our table orders six of these. Needs I say much more?
I was told upon entering that this is one of only two meals that she dreams about, I thought she was just being dramatic; but alas no, it was delicious! Sweet and savoury with a bite of … is that lime?
I’m sure other reviews will discuss how cute and appropriate the furnishings are and how legit the staff seem and blah blah, all I can say is order the Somar Tofu Curry and come back weekly. I know I will be.

As you enter the venue you are always met in a timely fashion and with a smile! The venue is decorated with traditional Tibetan rugs, pottery, art and horns, which is all complimented by traditional ambient Tibetan music. I have sat at several different tables and never have I felt like other groups are too close to us, it is always intimate and peaceful.
The food is amazing! Coming out in perfect swift timing and again, delivered with a smile! The menu boasts a massive range of meals with equal number of items for vegetarians as meat.
The last few times we have been served by the same young girl who is absolutely an amazing waitress! Even on one occasion the restaurant was completely full and she handled every table perfectly, getting around regularly to check everything was ok while still running food!
The kitchen seems to only ever have two people in it, with the main chef seeming to be a lovely lady. This usually means that meals take a while to get out, however, even during the busiest times the meals are always perfectly prepared and never take too long!

I usually visit the Tibetan Kitchen on Petrie Terrace as a part one of a three part evening. Because it’s close to a cinema, a number of theatres and a sports stadium, it’s the perfect place to get a bite to eat before moving on to somewhere else.
It’s got an vibrant, yet earthy atmosphere. The restaurant is dimly lit, setting up an intimate environment. Now, when it comes to the food, it’s easy. Everything is great. It really just depends on what you feel like. My personal favourite is the Goat Curry, or Bakra ko Tihun ($ 16.90). The Churipi Curry, or Spicy Tofu Curry ($ 13.90) is a hit amongst vegetarians. On that note, vegos will be pleased to know that there is an equally as big vegetarian section as there is for meat and seafood.
The best way to approach the dishes is to select a couple and share them. You really do want to try as many dishes as you can. The dishes are quite diverse in flavour.
There’s something about Tibetan Kitchen that brings out the best in me. I stop being a brute. I eat with my mouth closed, I take time to savour my food, I fill up my companion’s wine glass before my own, I let them serve themselves first, I take time to listen, and I wait for my turn to speak. I don’t know what it is about the place, but Tibetan Kitchen never fails to work it’s magic on me.

Before being taken over by the growing Tibetan Kitchen family, the Spring Hill restaurant was an Italian eatery. It’s proof of the success of the Tibetan Kitchen formula that after briefly experimenting with keeping it as an Italian restaurant after acquiring the property, Tibetan Kitchen owner Punam Howard changed it back to the tried-​and-​tested Sherpa food model.
Sherpas are members of a nomadic tribe who live around the Tibetan/​Nepalese border under the shadow of the world’s tallest mountains (and not exclusively a word for people who help you carry your luggage on mountain treks, as I found out not too recently, pardon my ignorance).
Himalayan (including Sherpa) food is quite similar to Indian cuisine but with a noticeable Chinese influence as well. There are a large variety of curries on offer, including many vegetarian options, thanks to the prevalence of Buddhism in the area. The menu also features a range of flat-​breads, similar to naan, but a little less doughy and a bit more like a thin and crispy pizza.
The delicious momos (fried dumplings) are an example of the Chinese influence. They come in a range of flavours including the new chilli momo (or ‘C-​Mo’), which is apparently very popular in Kathmandu at the moment.
The pick of the vegetarian curries in my opinion is the ‘Somar’ — a delicate and fragrant tofu curry featuring coconut milk, coriander, chillies and a hint of lemon. It’s quite south-​east Asian in style, demonstrating the eclectic nature of Tibetan cuisine.
Price-​wise there are no dishes over $ 20, which is quite reasonable. Another ‘feel-​good’ reason for checking the place out is that they pretty much exclusively hire genuine Tibetan folk, with the owner Punam somewhat of a matriarch for the expat Tibetan/​Nepali community in Brisbane.

I would quite willing spend seven years in Tibet if they served food anywhere nears as good as the meals on offer at the Tibetan Kitchen!
The Tibetan Kitchen is a great little Tibetan restaurant in Fortitude Valley just a short walk away from Brunswick St Mall and the train station. It’s easily spotted, just look for a beautifully painted building with large, «come join us» eyes painted on the windows. From the outside looking in you can see the stunningly decorated restaurant, most notably the bold, warm colors that feature on the walls, table clothes and ornaments. Most importantly however the restaurant maintains an intimate casual atmosphere, which in my opinion is perfect when dining out.
The food itself is always prepared quickly and still served to the highest quality. A particular shout out is required for the pakoras and the Sherpa chicken, which is an absolute ‘must-​try’ for anyone who has never been to the Tibetan Kitchen before. Another thing to note is that the serving sizes are absolutely huge, so my advice is to always order one less dish then the amount of people who are eating. Please just trust me on this one; I have seen so many dishes at the Tibetan Kitchen go to waste, purely because we couldn’t possibly take another bite.
This really is a local gem and I beg all of you to pop into the Tibetan Kitchen as soon as possible. Note that I practice what I preach. Since first trying the Tibetan Kitchen in July, I have problem been there five to six times. I have fallen in love, but I am willing to share. Make your booking now!

Tibetan Kitchen Spring Hill is an offshoot of the popular Tibetan Kitchen Fortitude Valley.
Located in the old Romeo’s restaurant on Petrie Terrace, Tibetan Kitchen Spring Hill is a large restaurant that is usually strangely quiet. The transition from Italian to Tibetan décor has taken a while, but is now largely complete.
Tibetan Kitchen Petrie Terrace has a couple of huge advantages over the Fortitude Valley restaurant. For starters, as mentioned it’s heaps quieter. Eating at Fortitude Valley can feel like eating in a busy bar, it is a bustling space and isn’t what I’d call romantic dining. Petrie Terrace doesn’t seem to have the same traffic as Fortitude Valley which is surprising, mainly due to its second advantage — the chef. Gianu is the original Tibetan Kitchen chef and she created most of the menu. She is now at Petrie Terrace and it’s worth following her there as she cooks the dishes like no one else can.
My recommendations for food are the same as Fortitude Valley, namcheke momo’s (steamed vegetable dumplings) and onion bhaje (onion pakhora’s) for entrée’s, tofu curry and poleko kukhura (tandoori chicken) for mains.
And say hi to the chef, she’s an undiscovered national treasure.