Laphing looks nothing like momos, and that's the point. It's a cold, chewy mung-bean noodle dish, tossed in a bold, spicy, tangy sauce — refreshing in a way hot food never is.
Why it's having a moment
Laphing has exploded across Himalayan food scenes for a simple reason: it's unlike anything on a typical Canadian menu. Slippery, jelly-like noodles soak up a chili-garlic-vinegar sauce that hits sour, spicy and savoury all at once — served cold, which makes it a genuinely different texture from momos or chowmein.
- Order it as a starter — it's light and won't fill you up before the main event.
- Expect real heat; ask for it milder if you're spice-shy.
- It pairs surprisingly well with a citrusy cocktail like the Tequila Sunrise.
If you've worked through the momo menu and you're ready for the next dish, this is it.
Cold, spicy, and completely addictive — laphing earns the hype.
Find it under Taste of Himalaya on the menu.
On the Menu
Frequently Asked Questions
Is laphing served hot or cold?
Cold — that's what makes it different from almost everything else on a Himalayan menu.
Is laphing very spicy?
It has real heat from the chili-garlic sauce, balanced by vinegar and a savoury edge — ask for it milder if you're spice-sensitive.
