Tarim Garden Xinjiang Cuisine
Halal restaurant · Newhall ·

Tarim Garden Xinjiang Cuisine

Halal restaurant · Newhall ·

Xinjiang Uyghur cuisine, hand-pulled noodles, cumin lamb

Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null
Tarim Garden Xinjiang Cuisine by null

Information

2135 El Camino Real, Santa Clara, CA 95050 Get directions

$20–30

Order delivery

Information

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2135 El Camino Real, Santa Clara, CA 95050 Get directions

+1 408 564 5728
@tarimgardenrestaurant

$20–30

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Last updated

Nov 23, 2025

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Bouncy, Hand-Pulled Noodles Star at New Uyghur Restaurant Tarim Gin Santa Clara | Eater SF

"Tucked in a small plaza in Santa Clara, Tarim Garden specializes in the rare Xinjiang Uyghur cuisine of the Ili region, offering dishes I rarely find in the Bay Area. Owner Lei Han, a third-generation chef who moved from Ili five years ago and started a halal food delivery business with his spouse in 2023, opened the permanent restaurant in 2024 to share festival-centered dishes like lamb polo (pilaf) and hand-pulled beef laghman. The laghman—available with beef, minced beef, or tomato and egg, and expanded Mon–Thu to include specials such as lamb kidney, beef tripe, beef with chives, and lamb—is made with noodles Han pulls fresh every morning; they’re thin and bouncy from rolling, stretching, and slapping, tossed in a tomato-based, broth-like sauce with charred sliced beef, bell peppers, cloud ear mushrooms, garlic, and cumin, producing a grassy bell-pepper aroma and earthy depth. I also enjoyed liang pi (cold skin noodles) served cold and tossed in aromatic chiles with spaghettified cucumber, chunks of spongy seitan, and cilantro; the chicken spicy rice noodles come in a thick, fiery sauce topped with snappy celery; and other Xinjiang-style plates such as lamb leg polo and big plate chicken showcase cumin and Xinjiang’s sun-dried chiles. Han aims to keep recipes about 95% traditional while tweaking where necessary, and each table is supplied with a fresh sheet of paper so you can slurp without worrying about stains. Tarim Garden is open seven days a week, 11:30 a.m.–2:30 p.m. and 4:30 p.m.–9 p.m." - Octavio Peña

https://sf.eater.com/2024/8/26/24228872/santa-clara-tarim-garden-hand-pulled-noodles-uyghur-ili-restaurant
Tarim Garden Xinjiang Cuisine
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Uyghur cooking with soul: hand-pulled laghman noodles, cumin-laced lamb, and big-plate chicken served with warmth. Recognized by Eater SF for its regional specialties and hearty portions.

https://sf.eater.com/maps/best-san-jose-south-bay-area-restaurants
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Tarim Garden Xinjiang Cuisine

Ming Z.

Google
Generous portions and bold flavors. The beef noodles were especially delicious with rich savory juice that left a lasting impression. The nang was crunchy and paired well with the lamb and cumin. Waiting time is a bit long, it is freshly prepared after all. Worth the wait.

Beric1007

Google
As someone who had never tried Xinjiang food before, I had been recommended by a friend that it was very good. I saw this restaurant advertised as being authentic and I knew I had to give it a try. I ordered the Beef Laghman to go. The food was prepared extremely quickly despite noticing the restaurant was packed when I arrived on a Thursday evening. And the food was phenomenal. The noodles had to be the freshest I had ever had, and the sauce for the beef was delicious. Not too spicy, though I see they have plenty of other spicy dishes if that’s your thing, and an ample portion. Beef was excellent. Suffice to say I’ll be back!

Jane L.

Google
I ordered the Cumin Lamb with Naan and the Garlic Bok Choy. The lamb was juicy, bursting with flavor, and paired beautifully with the naan — an unusual but delicious combination. If the naan had been a touch more delicate, with a crisper exterior and a softer, moister interior, I’d easily give it 6 out of 5 stars! The Garlic Bok Choy was outstanding as well — remarkably complex in flavor for such a simple stir-fry. UPDATE: The Dingding Laghman is excellent — a rare find, as most Xinjiang restaurants don’t serve it. The dish features tender pieces of beef in a rich, savory sauce, with diced, chewy noodles resembling a thicker version of orzo. It wasn’t noticeably spicy while eating, yet my tongue tingled afterward, as if I ate Sichuan peppercorns though I couldn’t detect any! Whatever chili they use, it’s magical. The Spicy and Sour Fern Root Noodles (酸辣厥根粉) might be my favorite dish of all. It’s something I’ve only ever found in restaurants in Flushing, Queens (NYC), and I was thrilled to discover it here. Diners familiar with the bold flavors west of Xi’an will love this one. The Spicy Chicken with Lotus Buns is the only dish I’d rate 4 out of 5. The chicken could use a bit more salt to balance the mildly sweet buns, which are bland and are meant to enhance a dish (much like plain rice). Overall, Tarim Garden brings to the Bay Area a range of dishes and authentic flavors that many of us might never otherwise get to experience — a true culinary gem in the Valley!

saif A.

Google
Tarim Garden impressed me with its delicious, well-seasoned dishes and The fried dumplings were amazing—crispy on the outside, juicy and flavorful inside. Easily one of the best I've had! excellent service. The staff were friendly and attentive, making the whole experience enjoyable. It's definitely worth a visit!

Jack W.

Google
the food was amazing. We ordered big plate chicken, lamb ribs, and stir fry lamb with naan. All 3 were very unique and delicious. The big plate chicken had noodles at the bottom, soaked up all the juice from the chicken, absolute bomb. The ribs were fatty, and juicy. My personal favorite was the stir fry lamb with naan. Lamb was juicy, seasoned with lots of cumin, and the naan was crispy. Service was also good. Highly recommend.

Alexica Q.

Google
I went to Tarim Garden at a weekday lunch. So the service is not as bad as my friend told me. The spicy fried rice noodles is so authentic (I ask for extra hot). I ordered it online every few weeks, very addicted to the super spicy sauce. The spicy chicken is also beyond my expectations, after finish it, we add one more noodle for the flavor. This restaurant is good for it’s flavor, but receive a lot complaints about the service, the waiting time, and the infra there.

paul m G.

Google
We made a special trip to the restaurant because we Uyghur cuisine and Tarim Garden was well worth the trip. The Cumin lamb was amazing, we recommend the version with a bits of pita. Not many restaurants do it in this manner. The Laghman was delicious and while we didn't try their version of the Big Plate Chicken, the other tables that did enjoy3d theirs.

Hana !

Google
tarim garden made me believe in love the laghmann—every variation is good— is so toothsome and dreamy. i have dreamt of returning many times. the cucumber salad too..... somehow very garlicky without leaving my breath stinky and/or smelly. i am always happy when i come here (i am typically a very sad person). the staff are all very sweet—nick and jumana have worked here for as long as i have been coming here—for 1 year now—and i have noticed they are vigilant about serving every customer's needs.