I’ve visited this Nepali restaurant three times and still crave more

Having lived in Shanghai for over 20 years, I’ve tried Southeast Asian restaurants from Julu Road to the Bund, but only this Nepali Kitchen stays on my mind—not for fancy plating, but for that genuine “bringing Nepal to Shanghai” vibe the moment you walk in, and the stubborn 25-year commitment to “made fresh to order.” It’s rare, it’s moving. 🌿 Step in, and it feels like wandering a Kathmandu alley The first time a friend dragged me here, I was hooked just turning into Julu Road’s lane: Nepali handwoven tapestries hang above the door, their orange-red patterns glowing in streetlight; a wind chime tinkles as you push in, mixing with curry aroma and Nepali folk songs—not some forced “exotic BGM,” but lively tunes with drumbeats, like the everyday hum of Thamel’s streets. The decor is fully immersive: wooden tables and chairs with natural grain, walls covered in photos of Nepali snow-capped mountains, even the waiters’ aprons have hand-embroidered patterns. Later I learned, the owner, chefs, and staff are mostly Nepali. Once I heard the head chef chatting with the front desk in Nepali, and suddenly thought: this isn’t just a restaurant—it’s a little piece of home, transplanted to Shanghai. ✨ 25 years of persistence: “We never serve pre-made food” What touches me most is what the owner said casually: “Since opening in 1998, everything’s made the same day—curry in the morning, bread fresh-baked, even sauces mixed on the spot.” In today’s restaurant scene, how many skip fresh prep for efficiency? But here, you can watch chefs knead dough in the open kitchen, rolling pins tapping stone slabs “thump thump”; curry simmers on the stove, turmeric and cardamom aroma drifting with steam; even the ice cream in strawberry shakes is frozen daily. Once I ordered roasted chicken and waited almost 20 minutes. The waiter smiled, “It marinates 4 hours first—only fresh-roasted stays tender.” It was worth the wait: crispy skin crackles when bitten, juice oozes through the meat, spices aren’t overpowering but unfold gently on the tongue—that’s the magic of “slow work makes fine food,” no rushing, no faking. 🍴 Must-order after three visits—every bite screams sincerity Bread set🥞: Absolute signature! Freshly baked wheat bread is warm, soft yet chewy, with tiny air pockets when torn. Dip into chicken curry—rich coconut cream mingles with tender meat, then swipe some daily-made mint chutney: fresh spice, curry depth, bread’s wheatiness burst layer by layer in your mouth. So good, you’ll lick your fingers clean. Nepali-style roasted chicken🍗: Golden, crispy skin gives way to juicy meat that bursts with juice! Marinated in over ten spices, but mild and complex, not harsh. Pair with spicy-sour sauce, and the sweet-sour-spicy-savory hit makes you keep reaching for more—we always order an extra portion. Strawberry ice cream shake🍓: Perfect palate cleanser! Fresh strawberries, sweet-tart just right; ice cream is rich and creamy, blended into a silky cloud. One sip washes away curry’s heaviness, leaving only refreshing sweetness—a flawless finish. 📍 A hidden gem in the lane—worth seeking out It’s at No. 4, Lane 819 Julu Road, Jing’an District, a short walk from Jing’an Temple Metro Station Exit 8. Tucked in a residential lane, easy to miss if you’re not looking. But this “unassuming” spot, holding 25 years of ，warms countless Shanghai stomachs craving “foreign warmth.” Hope it stays this way—reminding us that in a fast-paced world, some still take time and care for “freshness” and “dedication.” Next visit, I’m trying their momo— (heard) they’re hand-folded fresh, too. After all, a restaurant like this always deserves anticipation. #FoodListPartner #LiveFoodPhotography #FirstTasteNewEats #WhatToEatToday #TagYourFoodBuddy #FollowMeToEat #TrendyFoodReviews #CityFoodGuide #IfEverythingHadRanks #FirstTasteNewEats