A Critic Thinks He Was Bribed at Acadia - Eater Chicago
"Himalayan Sherpa Kitchen “goes deeper into Nepalese regional and multiethnic foods than anywhere else in town” according to Mike Sula. Chef Bhim Rai has brought never-before-seen specialties to town, such as sephaley, a “kind of Tibetan empanada stuffed with minced chicken and peas” and served with a mustardy dipping sauce. Fresh sautéed mustard greens also “steal the show from another Tibetan dumpling known as ting-mo,” while more uncommon dishes include thenthuk – chicken soup with hand-shaved noodles – and kwati, a “seven-legume stew that Rai steeps and cooks for nearly 24 hours.” Among the seafood options, the salmon curry is the most notable, “almost electric in its bright, acidic profile.”" - Jeffy Mai
