We proceed with an order of Tsey Tofu (sautéed tofu with mixed vegetables - $6.99), which is well prepared with vegetables that maintain their crunch in the semi-thick sauce. The only drawback is that even though the hot sauce at the end of the table was a welcome addition to the rather bland dish, it would have been nice if it were a little more flavourful.

The Phingsha (sliced beef sautéed with black mushrooms, bean thread noodles and diced potatoes and flavoured with ginger peppercorn - $6.99) was above satisfactory standard. The beef was tender and the noodles were fine. The sauce had a non-descript taste that didn’t leave much of a savoury experience. And the lackluster potatoes that were waxy and dry added nothing to the dish.

The Tibet Kitchen is fine for casual mid-week dining with good food. It’s inexpensive, the service is great and if you get a chance before it gets too cold, their back patio is a hidden oasis that makes you feel like you’ve been cast off to a haven void of the downtown hustle and bustle. However, if you have the type of palette that craves a flurry of spices and flavour, you might want to opt for a plan B. - J.B.