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This small but perennially popular spot offers the distinctive cumin-spiced lamb kebabs, crispy nan bread, homemade yogurt, and hand-pulled noodle specialties that come from China's far northwestern province, Xinjiang. The huge dapanji adds slow-cooked chicken on the bone to a savory broth of potatoes, veggies, and noodles. The dan xian subing kaorou is a crispy vegetable and egg pie with a huge mound of lamb and onions piled on top. The house's mint tea makes a refreshing change from the jasmine version. The green and gold décor outside, and the restaurant's name itself, hint at the Muslim faith of the Chinese proprietors.