AN INTERVIEW WITH THE HEAD CHEF BIKASH TAMANG
BIKASH TAMANG works at the lost Yeti Kitchen & Bar, where he prepares and serves a wide range of dishes inspired by global flavours and modern cooking.
With experience in hosting lunch, dinner and private parties, he brings warm hospitality, excellent service and a passion for great food.
from signature rolls to premium wine service, he ensures every guest enjoys a memorable dining experience at the lost yeti.
A: ABSOLUTELY!
Smashocado (gf) — the texture relies on perfectly ripe avocado, crushed by hand, not mashed, to maintain fat integrity. pico de gallo is cut into 3mm dice for consistency and balance.
Tuna tacos (gf) — raw tuna is cut against the grain in a Katakuchi style, and the mango purée is passed through a fine chinois for silky texture.
Q: YOUV'E WORKED IN DIVERSE FOOD CULTURES - NEPAL, DUBAI AND EUROPE. HOW HAS THAT INFLUENCED YOUR COOKING STYLE?
A: It has helped me merge authenticity with creativity. Nepal taught me spices and soul-food techniques,
Dubai exposed me to global fine dining, and Europe strengthened my understanding of balance, plating and texture. At The Lost Yeti I combine all of those influences to create dishes that feel familiar but exciting.
Q: WHAT DISHES DO CUSTOMERS LOVE THE MOST?
A: Our most-loved dishes include the Korean chicken bowl, Prawn tempura, Spicy Tuna Sushi, chicken Katsu burger.
beef teriyaki, momo platter, and the grilled seafood mix. kids love our crispy chicken and noodle bowls, while adults often go for our steak specials or fresh sushi sets.
A: Winter is a big moment for us. we release a winter menu with heart-warming dishes such as hot pot-style broth bowls, slow-braised beef ramen, butter chicken, crispy duck
with plum sauce, truffle miso fries, winter sushi selections, and comforting desserts like apple tart, mango lava cake, and key lime cheesecake.
We also introduce seasonal cocktails: the winter ginger highball, spiced rum hot toddy, mulled-inspired red wine spritz, and our Signature Yeti winter sour
