There’s a story behind every restaurant, and in the case of , a Tibetan restaurant in Northcote, it’s an especially interesting one.
The current owner, Ngawang Tobchen Gophe, was born in Tibet to a farming family. “We had animals like yaks, cows, sheep, goats and horses. We also grew barley, wheat and lentils,” he tells SBS Food. “We’d get milk from the animals and make cheese and butter. We used their wool to make clothes. If we needed something, we’d exchange barley or cheese or butter or meat.”
Gophe joined a monastery to study philosophy, but after a decade as a monk, the Chinese authorities arrested him. Since the beginning of the occupation of Tibet in 1950, . “They put me in jail one year and when I was released, I was not allowed to go to the monastery,” he says.
He fled Tibet and arrived in Melbourne in 2002, determined to keep his culture alive. Involved with the local Tibetan community, he taught history and practised calligraphy. He also started selling (Tibetan dumplings) at markets around Melbourne.
In 2013, he took over Tibetan restaurant Wild Yak when owner Dorje Wolok retired. First named Tibet Himalaya Restaurant in 1990 and located in Fitzroy, the eatery moved to Northcote in 2005. Gophe is now charge, helped by his wife, two daughters and son-in-law.
The momos - fried or steamed - are served with soy sauce and a homemade chilli sauce. Source: Audrey Bourget
The menu hasn’t changed much in the last three decades. The momos, probably the most famous Tibetan dish, are a sure bet. They are filled with beef (the closest to the original version with yak), vegetables or cheese, and can be eaten steamed, fried or in a soup. If you can’t get enough, you can buy Wild Yak frozen momos to take home.
You’ll also want to order the hand-pulled noodles. You could have them in a stir-fry, but they are even better in the soup, which is called . Originating from the Amdo region, it was created to keep travellers warm during cold winters. The broth is rich, thanks to crushed bones, white radish and (roasted barley flour). The noodles are cooked in the broth with vegetables and your choice of beef or chicken.
Gophe makes the hand-pulled noodle for the thenthuk to order. Source: Audrey Bourget
“When the customer orders, we start making the dough for the noodles, then we pull them and cook them. It takes a bit longer because they are made fresh,” says Gophe.
Solo means chilli and the solo dishes, like this sha solo, pack a punch at Wild Yak. Source: Audrey Bourget
To finish, try the deep-fried momo filled with chocolate or the tsampa truffles, which combine the roasted barley flour with chocolate and coconut.
Fried chocolate momo with ice cream. Source: Audrey Bourget
350 High Street, Northcote, VIC
Mon – Sun 5:30 – 10:30 pm
