Lakeside · Pokhara
Authentic Chinese Food in Pokhara
Not Indo-Chinese. Not adapted. Sichuan and Cantonese cooking as it is actually made — by chefs who grew up cooking it.
Lakeside · Pokhara
Not Indo-Chinese. Not adapted. Sichuan and Cantonese cooking as it is actually made — by chefs who grew up cooking it.
It is an easy word to put on a sign. Here is what it means in our kitchen.
The seasonings are the real ones. Sichuan peppercorn for that numbing tingle, doubanjiang (fermented broad-bean paste) for depth, Chinkiang black vinegar, light soy for salt and dark soy for colour. Swap these for ketchup and cornflour and you have a different cuisine.
The techniques are the real ones. Twice Cooked Pork is genuinely cooked twice — simmered whole, cooled, sliced paper-thin, then fried back with leek and bean paste. Whole fish is steamed and finished with hot oil poured over ginger and scallion at the table's pace.
The menu is written in Chinese too. Every hot pot item carries its Chinese name. It is a small thing, but it is the tell.
Eight dishes that show what changes when nothing is adapted. Prices are live from our kitchen.
Noodle dough is pulled by hand in our kitchen — stretched, folded and stretched again until the strands are the right thickness. It is why a bowl of our noodles has chew that machine-cut noodles never develop.
Momo are folded to order. Nepal knows momo well, and ours sit closer to the Chinese jiaozi they descend from: thinner wrapper, juicier filling, steamed rather than over-boiled.
Both are on the Rice, Dumpling & Noodles section of the menu, from Rs. 225.
Travellers who have eaten in China and want the real thing rather than a local interpretation of it.
If you have only eaten Indo-Chinese before, tell your server and we will build you an order that eases you in.
48 vegetarian dishes — Mapo Tofu, Braised Eggplant, Broccoli in Oyster Sauce, Dry-Fried Green Beans and a full cold-starter list.
Chinese food is designed to be shared. Round tables, several dishes in the middle, rice on the side.
The kitchen runs until 10pm every night, including weekends and public holidays.
Everything on the menu travels. Call +977-9851143932 or message us on WhatsApp to order ahead.
Indo-Chinese was created in Kolkata and adapted for South Asian tastes: cornflour-thickened sauces, lots of tomato and chilli sauce, sugar, and dishes like chilli chicken and Manchurian that do not exist in China. Authentic Chinese cooking is drier, relies on fermented pastes, soy, vinegar and Sichuan peppercorn, and treats each region differently. We cook the latter.
Málà is the signature Sichuan sensation — "má" is the tingling numbness of Sichuan peppercorn, "là" is chilli heat. It is a distinct feeling rather than simply hot. Plenty of our menu has no chilli at all, so tell your server and we will steer you.
Yes. Noodles are hand-pulled in the kitchen, and momo are folded and steamed to order rather than bought in frozen.
Both. Vegetables, meat and fish are sourced fresh locally in Pokhara. The things that define the flavours — Sichuan peppercorn, doubanjiang, black vinegar, light and dark soy — are the proper Chinese products, because substituting them is exactly how a dish stops being authentic.
Yes to both. Tell us when you order. We also have 48 vegetarian dishes across the vegetable and vegetable-snack sections.
Lakeside Road, Pokhara — open every day, 10am to 10pm. Call +977-9851143932 or book a table online.
© 2026 Pokhara Chinese Restaurant. All Rights Reserved.
