Songtsam Lhasa Linka | Fine Dining in Lhasa, Tibet

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DINING

The Chinese and Tibetan restaurant is able to host up to 100 guests delicately serving local specialties like grilled yak fillet and Tibetan home-style dishes.
The Western restaurant can seat up to 36 guests and offers a breakfast buffet, à la carte, and a selection of handpicked wines.

RESTAURANT

Songtsam Lhasa Lodge

Lhasa means "Blessed land" in Tibetan language, with vast terrain,
abundant water, fertile valley soil on both sides of Quji River,
making it suitable for farming.
The surrounding mountainous area is rich in water and grass with many excellent pastures. Tibetans, Hans, Muslims and Nepalese live here for generations, forming a fusion of food flavor.
Songtsam Lhasa Lodge restaurant selects yak meat, yak butter, milk dregs and other dairy products produced from the excellent pastures of Dangxiong County in the north of Lhasa, highland barley and potatoes in Lhasa as the main ingredients.
While retaining Lhasa traditional dish style, it also provides improved dishes and fusion dishes suitable for the public taste.

Songtsam Lhasa Lodge

A CHEF'S INVITATION

Fried Yak meat with sour radish

Fried Yak meat with sour radish is a popular home-style dish. Fry yak meat with hot oil in an iron pot, add Sichuan sour radish and then stir fry.
The sourness of pickles and the saltiness of beef make people reluctant to put down chopsticks.

Raw Yak meat with Tsampa

Raw beef sauce, a traditional dish of Lhasa, mix minced yak tenderloin with Tibetan chili sauce and chopped scallion and garlic. Its delicacy is comparable to Tatar beef in French meal. It can be eaten with Zanba. The taste of the mixture of meat and grain is unique.

Harvest Time assorted vegetables

A dish eaten by Lhasa people on New Year's Eve and Tibetan New Year's day.
Ginseng fruit, also known as " Potentilla anserina", is rich in starch. After being cooked, it tastes sweet and soft.
It is fried in butter with corn grains and yoghurt dregs making it crispy and rich taste.

Home made Yak sausage

Yak sausage is a special delicacy in Tibet, and Changdu Yak sausage is the best. According to the traditional cooking methods of Changdu, Songtsam chef mixes fresh yak ground meat with beef blood, Zanba powder, spices, etc., then poured into beef bowel. After boiled, cut them into sections and eaten with sauce. It's full of meat, fat but not greasy.