Wednesday, April 19th 8:30 pm-ish
The Place: Anyetsang’s Little Tibet
This was my first time to Anyetsang’s Little Tibet, although Erik had been there many times for lunch. I am a fan of most Asian foods, and so was looking forward to this place, which has a menu of ‘Tibetan Specialties’, ‘Thai Specialties’, and ‘Indian Curry Specialties’. Over all, I was not impressed.
There are a lot of photos of the Dalai Lama. I heard somewhere that the owner is the Dalai Lama’s brother, but I didn’t ask. There is outside sitting, which at this time of year I would have preferred, but there was a little chill in the air, and I get cold easily, so we opted to eat inside. There were plenty of people there, but they were all outside. We were the only people inside, which probably contributed to our slow service.
Since Tibet is in the name of the restaurant, we both opted for one of the Tibetan specialties. I ordered the Phing Shaw (“Bean thread noodles stir-fried with assorted vegetables, secret seasonings and your choice of beef, chicken, shrimp, pork or tofu”). I asked for half chicken and half tofu, although they forgot my tofu the first time around so that they had to take it back to add it in. Erik got the Temo She Tse with chicken, another veggie stir-fry, this time with “all famous seasonings”.
But first came the soup of the day, which was a watery lentil soup. Eh. Then the tossed salad–some iceberg with red onion, cucumbers, and a big slice of carrot, served with a side of surprisingly strong oriental-type dressing. While I usually I like oriental salad dressing, I did not like this salad. The dressing just didn’t go with the iceberg, or maybe it was just too strong. Both entrees came with a choice of jasmine rice or temo (steamed bread), so Erik ordered the rice and I got the Temo. The steamed bread was definitely the best part of the meal. It almost tastes like eating raw dough, and it is great for dipping in the sauce of the entrees.
The menu mentions secret seasonings, special seasonings, now-famous seasonings, and special sauces. I have no idea what the differences are between them, if any, but the now-famous seasonings in Erik’s Temo She Tse was more of a tomato sauce-not an Italian tomato sauce but more like tomato soup-while mine was more what I think of when I think stir-fry. And there definitely was a wide assortment of vegetables in both of our dishes. There was a slightly different assortment in each dish, but they included mostly: broccoli, tomatoes, many different kinds of mushrooms, carrots, sprouts, bok choy, onions, bamboo, and probably a few more that I am forgetting. I’m not a huge veggie person, so I could’ve done with less vegetables and more meat. I didn’t like Erik’s dish as much, the tomato-y sauce didn’t go as well with the rest of the food, although the steamed bread sure did taste good in it. Mine was pretty good, though, for how many veggies there were. And the tofu was just regular tofu, like most places I go to. There is a place in Tempe, AZ called Plaid that has THE best tofu. I think they bake it or grill it first, so it isn’t slimy at all. I keep hoping that I’ll find another place that does it like that, but this is not it.
Our waiter was friendly, but was not good at giving suggestions. He was also was pretty slow, and we had to ask another woman who worked there for water after we had been without it for quite awhile. It also took a long time to deal with the check.
Wow, I just really looked at the menu. Every dinner entree on it is $9.95 ($10.45 for shrimp), except for the Pad Thai, which is $9.25 ($9.75 with shrimp). Most everything for lunch is $5.95. Appetizers are $4.95, and Soups and Stews are $7.50. I guess they find a number a stick with it. (Prices are now $8-$9 for lunch, and pretty much every single dinner entrée is $12.95. -Erik, April 2014)
Eh, I wasn’t impressed, even though that Temo bread was really good.
How often would I go back?
Maybe 3 times a year. It wasn’t awful, but I don’t see a reason to go back very often. (what’s this?)