About Our Restaurant
At Himalayan Wild Yak, we take pride in offering authentic Nepalese cuisine, deeply rooted in the rich traditions of the Himalayas. As a family-owned establishment, we are passionate about promoting Nepalese food and culture through an immersive dining experience.
Our menu features a variety of traditional delicacies, including Selroti, a beloved Nepalese rice bread, and meals infused with the unique essence of yak meat. We enhance the authenticity of our dining experience by incorporating Nepalese cultural elements, such as Dhaka cloth—a handcrafted national fabric—used for table settings. To complement our dishes, we offer an exclusive selection of Himalayan teas, fine wines, and handcrafted cocktails.
At Himalayan Wild Yak, we invite you to savor the flavors of Nepal and experience the warmth of our heritage.
What is a Yak?
The yak is a hardy, long-haired bovine native to the high-altitude regions of the Himalayas, including Nepal, Tibet, and Mongolia. Over time, yaks have been introduced to other parts of the world, such as the United States, Canada, New Zealand, and Europe. These remarkable animals are well-adapted to extreme elevations, possessing larger lungs and hearts, as well as enhanced oxygen-carrying capacity due to the persistence of fetal hemoglobin throughout their lives.
The Unique Qualities of Yak Meat
Yak meat is comparable to bison in flavor and texture but stands out for its exceptional nutritional benefits. It is a lean, high-protein red meat rich in iron, vitamins, and omega-3 fatty acids, which are essential for heart health. With 96% lean content and extremely low levels of palmitic acid and saturated fats—both linked to heart disease and high cholesterol—yak meat is a healthy and flavorful alternative to conventional red meats. In remote Himalayan regions, yak blood is also traditionally used for medicinal purposes.
Our Team
Dip Jarga Magar
“I have always had a strong vision to open a restaurant and bring unique flavors to the table, and wild yak is a reflection of that. Courage, passion, and hard work are always what kept me going. 12 years of experience in the hospitality industry gave me good business and leadership skills. My specialization in fine wines and teas also worked as an asset to the company. Moreover, I believe that working as a member of a good team, good working environment, with positivity leads to greater success and efficiency.”
Tuk Prasad Gurung
“I believe, At the end of the day in the restaurant the whole team seeks the same result that’s “success”. Success in the sense that, along with profit, customer satisfaction is most important, thus I, as an individual, work hard and provide my best to motivate and positively impact my coworkers to make it happen. These ten years of experience in the hospitality and management sectors have taught me to be open to new ideas and methods of enhancing the operations. Finding the best employee qualities and dividing the departments are taking us to a higher level.”
Keshar Jarga Magar
“The most important thing is to have a good understanding of the business. What is our mission, and who are we serving? “Athithi Devo Bhawa”, which means “Guest is God”, is something I truly believe in. Me and my team members are doing our best to provide excellent food and a pleasant experience to our guests. For ten years, I worked in the Culinary Department and the Bar Program. I make it a point to come up with new concepts for fusion food and cocktails and booze.”
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“Food In the End, In Our Own Tradition.” WELCOME TO HIMALAYAN WILD YAK
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