Tucked into a cozy plaza in Ann Arbor, Base Camp has quietly become a culinary gem over the past year. Located at 5060 Jackson Road — formerly home to Fresh Forage — this unique restaurant brings together the rich, aromatic traditions of Nepal, India, Tibet and Bhutan under one roof. Since its opening, it has built a loyal following among locals and adventurous foodies alike.
The restaurant is owned and operated by Tasi Serpa, reportedly a former professional mountaineer from Nepal who has summited Mount Everest multiple times. His life experience infuses the restaurant with authenticity — not just in flavor, but in spirit. The name Base Camp is a nod to the iconic Himalayan expeditions and offers a fitting metaphor for a place where journeys begin, stories are shared, and traditions are honored.
A Taste of the Himalayas
The menu highlights some of the most beloved dishes from across the region. Customer favorites include:
- Momos – Steamed or fried dumplings filled with either vegetables or chicken. A Nepalese staple, they are soft, savory and deeply satisfying.
- Shyakpa – A Sherpa-style stew featuring hearty dumplings and your choice of chicken, lamb or vegetable broth.
- Thukpa – A flavorful Tibetan noodle soup, customized with a variety of broth options.
- Curries – Indian specialties such as chicken masala and lamb biryani, brimming with traditional spices and slow-cooked depth.
During our visit, we sampled a variety of dishes: a half order of chicken momos, vegetable pakora, garlic naan, Tibetan bread, lamb makhani, chicken poleko, mango lassis and Nepali chiya…