Tsam-thuk is a type of Tibetan cuisine soup that uses yak or sheep soup stock and tsampa (roasted barley flour) as well as a variety of Tibetan cheeses. It can be served at room temperature.
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbours. It is known for its use of noodles, goat, yak, mutton, dumplings, cheese, butter, yoghurt and soups. Vegetarianism has been debated by religious practitioners since the 11th century, but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat.
Domestic sheep are quadrupedal, ruminant mammals typically kept as livestock. Like most ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Although the name sheep applies to many species in the genus Ovis, in everyday usage it almost always refers to Ovis aries. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female sheep is referred to as a ewe, an intact male as a ram or occasionally a tup, a castrated male as a wether, and a younger sheep as a lamb.
Tsampa or Tsamba is a Tibetan and Himalayan staple foodstuff, particularly prominent in the central part of the region. It is roasted flour, usually barley flour and sometimes also wheat flour. It is usually mixed with the salty Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as zamba.
Michelin is a French tyre manufacturer based in Clermont-Ferrand in the Auvergne-Rhône-Alpes région of France. It is the second largest tyre manufacturer in the world after Japanese Bridgestone and larger than both American Goodyear and German Continental. In addition to the Michelin brand, it also owns the BFGoodrich, Kleber, Tigar, Riken, Kormoran and Uniroyal tyre brands. Michelin is also notable for its Red and Green travel guides, its roadmaps, the Michelin stars that the Red Guide awards to restaurants for their cooking, and for its company mascot Bibendum, colloquially known as the Michelin Man.
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar.
Paul Bocuse was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine.
Momo is a type of South Asian dumpling, popular across the Indian subcontinent and the Himalayan regions of broader South Asia. Momos are native to Tibet, Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh, and Darjeeling. It is similar to Chinese xiǎo miàn and jiaozi, Mongolian buuz, Japanese gyoza and Korean mandu, but heavily influenced by cuisine of the Indian subcontinent with Indian spices and herbs.
The Fat Duck is a restaurant in Bray, Berkshire, England. It is run by celebrity chef proprietor Heston Blumenthal. Housed in a 16th-century building that had previously been the site of The Bell pub, The Fat Duck opened on 16 August 1995. Although it originally served food similar to that of a French bistro, it soon acquired a reputation for precision and invention, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking.
Michelin Guides are a series of guide books published by the French tyre company Michelin for more than a century. The term normally refers to the annually published Michelin Red Guide, the oldest European hotel and restaurant reference guide, which awards up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of a star can have dramatic effects on the success of a restaurant. Michelin also publishes a series of general guides to cities, regions, and countries, the Green Guides.
Yong tau foo is a Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste. Variation of this food include vegetables and mushrooms stuffed with ground meat or surimi. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish.
Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa is a famous variant among Tibetan people and himalayan people of Nepal. The dish became popular in various parts of Nepal, Bhutan, and the states of Sikkim, Assam, Nagaland and Arunachal Pradesh in northeast India. It is also popular in the Ladakh region and the state of Himachal Pradesh. Even in Bhutan, it is also considered as a type of Porridge. The food is widely available in these regions. The numerous varieties of thukpa in Tibetan tradition include:
Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist. It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss and Tibetan cuisines. Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor. A list of cheese soups is included in this article.
Fish soup bee hoon, also known as fish head bee hoon, is a Singaporean soup-based seafood dish, served hot usually with bee hoon. The dish is viewed as a healthy food in Singapore. Catherine Ling of CNN listed fish soup bee hoon as one of the "40 Singapore foods we can't live without".
De-Thuk is a Tibetan cuisine soup that includes yak or sheep soup stock along with rice, different types of Tibetan cheeses and droma, a type of Tibetan root.
Thukpa bhatuk is a common Tibetan cuisine noodle soup that includes small bhasta noodles. This dish is a common soup made in the winter but is especially important for Tibetan New Year. On Nyi-Shu-Gu, the eve of Losar, the common Tibetan soup, Thukpa bhatuk is made with special ingredients to form Guthuk. Guthuk is then eaten on Losar to symbolise getting rid of negativities of the past year and invite positives into the new year.
Hong Kong Soya Sauce Chicken Rice and Noodle is a street food stall in Outram, Singapore. It is owned and run by Chan Hon Meng. In 2016, it became one of the first two street food locations in the world to be awarded a star in the Michelin Guide.
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