Opened in 2001, Makye Ame is one of the oldest Tibetan restaurants in Beijing.
Dishes include a tender and subtlely spicy roast lamb rib with ground chillies and cumin. Balabani is a puréed spinach with cubes of goat cheese, slightly spicy and very appetising.
Stir-fried beef with pickled carrots, and mushrooms with tomatoes roasted with bit of yak butter and garlic are classic Tibetan dishes, both featured here.
Curried potatoes are excellent, as is the beef and onions sizzled on a hot stone. Try tsampa – the hearty grain that grows in the highlands of Tibet – sweetened with honey and butter.