Soo Hyun Hong
Here is a website comparing the experience of the traditional Tibeto-Himalayan momo dumpling meal at three different Tibetan restaurants in New York City; accompanied by short interviews with restaurant staff on the history and establishment of their business, the provenance of their chefs and other employees, and how they perceive Tibeto-Himalayan dishes to change in the West when catered to eaters used to different tastes.
