Describing itself as asian cuisine, Tibet Kitchen's menu is a combination of ubiquitous dishes such as vegetable spring rolls and sweet/sour shrimp with more specifically Tibetan selections such as 'thuk' noodle soups (albeit made with wheat noodles rather than the traditional barley flour noodles).
The Tsey curry ($8.99), a mix of seasonal vegetables in a very mild curry sauce served with rice, is a decent size for the price and are a good accompaniment to the beef patties. Considered alone though, the vegetables lack any discernible flavour as does the curry sauce.
Considering how good the local competition is though, I probably wouldn't choose it over another trip to Little Tibet for dinner.
Tea is another matter, however, and a regular intake of their bhod-jha would be a pretty effective defence against the cold. Even in July.
Photos by Emma McIntyre