Mechung Restaurant & Bar

Mechung is a family-run Tibetan restaurant opposite the main gate to Boudha, the district around the great stupa where many Tibetans settled after 1959. It began as a simple momo and chowmein joint about four decades ago and has grown steadily, moving into a larger, neater space at the same spot. Its name is a nickname from its early days: customers called the restaurant after a short waiter who helped build the business, since me means man and chung means small.

The owner, Tenzing Ragba, told Onlinekhabar that he will never compromise on quality, and most of what reaches the table is made in-house, including the noodles and spice mixes. The kitchen has been serving thukpa for around 30 years, starting with a buffalo version only, and the soups are the reason most regulars come. Try the dry buff thukpa, a spicy bowl of thick noodles with minced buffalo, pak choi and a peanut topping, or thenthuk, which the reviewer singled out as good winter food.

The menu leans towards meat. Fai koru, double-cooked pork with green onions, comes with rice or tingmo, the steamed Tibetan bread, and shang la faiku, pork ribs with red chilli, is a spicy dry dish that works well as a snack with a drink. Chin chai chiroos, chicken with celery, is another house dish served with tingmo, and momos come in several fillings. Vegetarian options are available but more limited.

The room is small and cosy rather than smart, with a warm atmosphere. Prices are modest, which makes it a good choice for budget travellers, families and anyone who wants an everyday Tibetan meal after visiting the stupa. Mechung also has a bar, so it works for an informal evening too, and it was still listed among Kathmandu's best places for thukpa in a 2022 Onlinekhabar round-up.

Boudhanath is a short walk away through the gate, so the restaurant is easy to combine with the evening kora around the stupa. Arrive hungry, order a mix of soups and pork dishes to share, and ask the staff about spice levels if you prefer milder food.