Department of FoodieDepartment of FoodieFamily-run restaurant preparing traditional Uyghur cuisine including hand-pulled noodles and lamb dishes.
What to order: Hand‑pulled Lagman noodles · Cumin‑lamb stir‑fry · Big Plate Chicken (chicken mixed with spices braised in pota · Samsa (meat pies)From Google Maps reviews.
Very cool small place that I would never have found without a friends recommendation. Order at the counter, sit at one of something like 6 tables, get your food delivered to the table in paper plates and eat said food. Very basic atmosphere and service, but perfectly suitable for the vibe on offer. Food is generally good, I found most offerings too salty but that may just be me. The home made noodles were the highlight for me, beef products were generally not too good, lamb better. Menu is large
Tamasha!!!! Great cute small family owned place with great filled with flavors and taste food! Real Uyghur cuisine. The lamb with cumin was excellent - ask for rice as a side dish. Lagman tasted like home back in Kazakhstan. Very glad to see them sooo busy! Order first at the kitchen counter, or they have menus on the counter for you to look at the table, then place your order and tell them your table number. Perfect for any meal in busy New York downtown. Service is very fast!
Don’t Judge This Book by Its Cover. Tengri Tagh may not look like much from the outside (think paper plates, plastic cutlery, and just a handful of tables) but don’t let that fool you. This little hidden gem in Midtown delivers some of the most flavorful, generous, and soulful food I had in NYC. The cumin lamb stir-fry is an absolute must-order. The handmade noodles are equally impressive. Portions are hearty, flavors are flavoring, and the staff is genuinely warm and welcoming. If you’re visiti
From the Jul 2, 2026 health inspection. Lower-priority items are listed after the serious ones.
Live roaches were found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
Cooked food wasn't cooled down fast enough to be safe.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Clean utensils were stored where they could get dirty again.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.