dawa's

“Amazing atmosphere, friendly staff, and delicious meals”

Stuart Davis★★★★

Went here with my brother after going to an event in the area. It was generally very good. We got chili cauliflower and chili pork and veg momos as a starter. The momos were incredibly bland and tasted mostly like mushy greens. The mains were great, though. In particular the pork dish was awesome. One of the best things I’ve tasted in a long time. All in all I definitely recommend. One small note: the service was really inattentive for a small restaurant that wasn’t crowded (it was under half full—only about 5 tables for two servers). In particular the female server was really bad and seemed t

Hey Lauria★★★★★

While the portions are modest, the culinary quality is exceptional. We ordered dumplings, beef noodle soup, and a fried appetizer. The beef dumplings were particularly noteworthy. The establishment cultivates a serene atmosphere, adorned with greenery and infused with Zen and Tibetan cultural elements; furthermore, both the décor and the tableware possess a distinct, vintage charm.

Ethan Bassford★★★★★

Delicious, we split a bunch of things and they were all very tasty. Lots of different flat breads with fermented doughs each with their own distinct flavor and texture. Interior is nice, service is friendly. Very good at accommodating dietary restrictions, one of us is gluten-free and our server was knowledgeable about what was safe to order. We didn’t get any of the Western breakfast foods but what other tables got looked very good. Chana gwaramari, bara with egg, and chatamari were the highlights. Highly recommended.

Kimberly Lim Legaspi★★★★

Dawa’s offers a comforting introduction to Tibetan cuisine, rooted in hearty ingredients and dishes traditionally meant to nourish people living in high-altitude Himalayan climates. The food leans more toward warmth, texture, and balance rather than bold or aggressive seasoning, and our meal reflected both the strengths of the cuisine and a few elements that may feel more like an acquired taste, especially for first-timers. We started with Laphing, a classic Tibetan street food made from mung bean starch set into a chilled, jelly-like form. On its own, the mung bean jelly is intentionally ver