Tasting Tradition: Titi’s Heartfelt Uyghur Revival in Midtown
Titi is turning Tengri Tagh into Midtown’s go-to spot for authentic Uyghur cuisine.
At just 21, Titi took over a Uyghur restaurant in Manhattan with zero kitchen experience. Now he’s hand-pulling noodles daily, expanding across states, and building community through bold, authentic flavors.
A New Owner with a Deeper Mission
Titi didn’t expect to become a restaurant owner, let alone in the middle of Manhattan. Born in Xinjiang and raised in Boston, he was attending college when an older Uyghur couple approached him with an offer. They were ready to retire and wanted to pass the restaurant on. “I didn’t know how to cook at all,” Titi says. But he moved in with them, worked side by side from morning to night for a full year, learning every detail of the kitchen, menu, and service. He officially took over in early 2024 and renamed the restaurant Tengri Tagh, after the majestic Tianshan Mountains in his homeland. His mission was simple but powerful: to preserve and share Uyghur cuisine in a place where few people even knew what it was.
From Flour to Fame
Each morning, Titi and his team begin with a ritual that defines the restaurant: making laghman noodles from scratch. “Handmade noodles are everything,” he says. “We don’t use anything pre-made, and people can tell the difference immediately.” The dough takes over 90 minutes to prepare and another 5 minutes to stretch by hand, but it’s worth it. The result is a chewy, flavorful noodle base that holds its own even under rich sauces.
Office workers stream in during weekday lunch hours; on weekends, tourists and locals alike come for a rare taste of something they’ve never had before. In a city packed with global options, Titi’s noodle craftsmanship stands out as something entirely its own.
A Menu Rooted in Culture
The restaurant’s must-try dishes include Laghman: hand-pulled noodles stir-fried with lamb, bell peppers, tomatoes, and fragrant Uyghur spices. Equally iconic is Big Plate Chicken, a hearty, peppery stew of bone-in chicken, potatoes, and wide “belt” noodles that soak up every drop of rich sauce. Titi is also elevating Baked Baozi—baked buns filled with hand-cut lamb—for an authentic, juicy bite that avoids the dryness of other versions. He sources key ingredients like cumin-spiced broth and traditional noodles directly from Xinjiang, plans to install a traditional Nang oven, and continues to refine dishes like fried rice noodles. As Titi explains, “I want people to taste what we taste at home,” bringing genuine Uyghur flavor to Manhattan.
One Bowl at a Time
Tengri Tagh is one of only two Uyghur restaurants in all of Manhattan, and the only one in Midtown. That alone makes it special, but Titi has taken it a step further. Without a single ad, he built a community through pure word-of-mouth. “People post because they love it,” he says. Many of his regulars are office workers who eat there multiple times a week; others come after friends send them videos or photos.
A few months ago, Titi opened a second location in Philadelphia with his brother, and he’s now managing both cities while planning to open a third spot by the end of the year. His presence, energy, and commitment have helped introduce Uyghur food to thousands of people who had never heard of it. “If someone’s first taste isn’t good, they might never try it again,” he says. “That’s why I take every dish seriously.”