There are two Tibetan restaurants on Xiu Shui Nanjie, one was closed when I went there this time, so I went to Makye Ame one floor up from the street level.
It is a very lively restaurant where the waiters and waitresses take turn in doing singing and dancing performances on a small stage. Toward late evening they invite everyone to join in the dancing. My friend had to get assistance to put his eyeballs back into their sockets after looking at the waitresses. The men are also handsome according to a female consultant on the topic.
There is one definite drawback at Makye Ame: one is the very loud arrogant young Chinese men who come in to tease on a drunken brawl. Unfortunately, this is the case with many ethnic restaurants in Beijing. To avoid them, avoid weekends and come early – however, you may also miss the cultural program.
Second, the place quickly fills up – book a table ahead or come early.
Favorite Dish: The food here is heavy on meat, but with an added plate of vegetables on the side (when more than one person) a balanced meal can be had.
The menu is an exotic for one who hasn’t seen the grasslands and the highlands of Tibet and Mongolia. Various parts of yak, goat and lamb are served in a range of ways, some sounds more interesting than tasty, such as yak tendons and goat’s testicles stuffed with mushroom. Or how about yak tongue topped with orange? For the medicinally inclined there are dishes with caterpillar fungus, a uniqueness of the Tibetan and Himalayan highlands.This is just the beginning. For the ordinary guest who is looking for a filling meal there is less exotic items with guaranteed successful result in terms of taste and volume: I can recommend roasted yak or lamb meat on the bone, or yak spareribs. Add a plate of tomato and mushroom salad and a light appetizer and you’ll be set for the evening.
My only complaint with the food is the heavy doses of garlic that leaves you numb the next day.