Nangma Restaurant & Bar

Last minute plans for brunch this past Sunday. My first time here and loved everything. The portions are large and delicious. I had the tripe stew with oxtail, potato and carrots, steamed dumplings, fried rice and the braised fish (my favorite). Oh I almost forgot the spicy cucumber salad. Our waitress was lovely and attentive, thank you for a pleasant experience. If you like heat, this is the place to come. IG: WildBitesAndCampsites

The food here was pretty good. I would recommend the Dan Dan noodles, beef khatsa and stir fried pea greens. The ambience is good with authentic tibetan decorations. I wish the staff were more attentive in getting the orders/check, but their service was still good and friendly. We just had to wait quite awhile for the orders/checks.

Sapidity food with the burdly tibetian taste, such a wonderful experience for me having tibetian dishes for the first time in my life, if i assume its kinda similar to chinese food since they are kindred country, the ambience of this place just wondrous and also it has vast dining area as well. Besides of that they even got pretty chandelier on the main entrance. Good place, recommended.

We visited Nangma Restaurant & Bar, a Tibetan restaurant that delivers bold, warming flavors rooted in Himalayan food traditions. We started with a mango lassi, served ice-cold in a tall stacked glass that kept it chilled throughout the meal. Made with yogurt, mango pulp, and milk, it was thick, creamy, and gently sweet more refreshing than sugary. While lassi isn’t traditionally Tibetan, it’s common across the Himalayan region today and works perfectly to balance the spice forward dishes that follow. One of the standout dishes was shogo khatsa, a popular and traditional Tibetan stir-fried potato dish. Potatoes became a staple in Tibetan cuisine due to the high altitude and harsh climate, where hardy crops were essential. This dish is typically made with diced potatoes, onions, garlic, dried chilies, and warming spices. Here, the potatoes were soft but still held their shape, coated in a deep red chili sauce that brought serious heat. Rustic, comforting, and unapologetically spicy this is Tibetan home cooking at its core. The fried beef momos were another highlight. Momos are one of the most iconic foods in Tibetan and Himalayan cuisine, traditionally steamed dumplings filled with meat and aromatics. Frying them adds an indulgent layer crispy, blistered wrappers with juicy, well-seasoned beef inside. Made with ground beef, onions, garlic, ginger, and scallions, they were rich, savory, and incredibly satisfying. We also ordered the beef Lhasa fried noodles, named after Tibet’s capital city. This dish reflects how Tibetan cuisine adapts stir-fried noodles into something heartier and bolder, influenced by Chinese techniques but seasoned for colder climates. The noodles were tossed with sliced beef, onions, carrots, scallions, chili oil, and spices, giving them a glossy finish and great chew. Flavor-wise, this dish definitely has a kick spicy, aromatic, and deeply warming. The tsak sha la kor deserves special attention. This is a traditional Tibetan beef soup, and despite being a soup, it is hot. The broth was slightly creamy and aromatic, filled with tender beef, thinly sliced daikon radish, and mountain herbs, often seasoned with Sichuan peppercorn. Daikon is commonly used in Tibetan soups for its cleansing qualities, while Sichuan peppercorn provides warmth and that subtle numbing sensation that builds gradually. The result is intense yet comforting, with layered heat that lingers. We finished with the fried lamb ribs, deeply browned with a slight char and served over sautéed peppers and onions, with fresh cucumber slices on the side for contrast. Lamb is central to Tibetan cuisine due to pastoral traditions, and these ribs honored that heritage ,rich, aromatic, and satisfying without being overwhelming. The atmosphere was comfortable and welcoming, making it easy to relax and enjoy the meal without feeling rushed. Overall, the food was amazing bold and authentic. Just know that some of the dishes bring real heat. If you enjoy spice, warming dishes, and traditional Himalayan flavors, Nangma absolutely delivers.

This is a well-kept restaurant and very spacious inside with good decor. We've never had Tibetan food before and were able to enjoy all the dishes regardless. The service was also good and the atmosphere was chill. The taste of food is just okay though. nothing really stood out and the lamb chop was a bit too dry. Still, it is a very good restaurant to eat at at Elmhurst.