Located in Taichung, the Potala Tibetan Museum is a rather rare specialty restaurant focused on Tibetan cuisine. From the name of the restaurant to the atmosphere of the space, one can feel a strong sense of exotic culture. The wall decorations and furnishings carry Tibetan style, making it feel like stepping into another culinary world as soon as you walk inside, momentarily leaving Taichung. For those who are not usually exposed to Tibetan cuisine, this is a fascinating experience in itself.

The variety of dishes ordered this time was considerable, providing a complete tasting experience. The Tibetan blue cheese beef was the standout dish at the table, with a very pronounced blue cheese flavor that carries a strong fermented aroma. Combined with the beef, the taste is quite intense—something that those who love it will adore, while those who are not accustomed to it may need some time to adjust. The beef has a firm texture and pairs well with the rich sauce, making it quite apt for a hearty meal.

Butter tea is a classic Tibetan drink, which has a creamy and salty taste, completely different from the sweet milk tea commonly consumed in Taiwan. It somewhat resembles a savory milk broth, exhibiting a plain and robust flavor that characterizes high-altitude dining and is suited for slow sipping.

The white cheese bun is a milder dish, quite reminiscent of steamed dumplings. The Tibetan fried bread has a crispy texture, and while it can be enjoyed on its own for its wheat flavor, it also pairs well with main dishes or sauces. The Indian salty crispy chicken uses chicken thigh meat, with a thicker batter on the outside, presenting an average flavor.

Overall, the cuisine at the Potala Tibetan Museum does not pursue delicate plating but emphasizes a cultural and authentic representation of flavors. Some flavors may skew toward being stronger or more fermented, not necessarily catering to mainstream tastes. However, for those looking to explore different culinary cultures, it is quite a memorable dining experience.