Chandanbari, also widely known as Sing Gompa, is a small settlement on the trail to Gosaikunda, set in rhododendron and pine forest at a comfortable acclimatisation altitude below the high alpine lakes further ahead. The village takes its alternative name from the monastery (gompa) located here, a modest but important religious site for the Buddhist communities of the Langtang region, and its more commonly used name from the cheese factory that has operated in the area for decades, producing yak cheese using techniques originally introduced with Swiss assistance in the mid-twentieth century.

Sitting at a transitional altitude between the warmer forested lower Langtang valley and the barren, high-altitude terrain around Gosaikunda itself, Chandanbari is where the vegetation begins to thin noticeably, dense rhododendron giving way gradually to more exposed alpine scrub as the trail climbs higher. The cheese factory remains a point of interest for trekkers passing through, offering a rare chance to see a genuine dairy operation functioning at this altitude, and the cheese itself is often available to purchase or sample at the local teahouses.

For most itineraries, Chandanbari serves as an important acclimatisation stop before the final push to the sacred lake of Gosaikunda, allowing trekkers to adjust to the altitude gain gradually rather than attempting the ascent from lower villages in a single push. The forest surrounding the settlement is also home to a good variety of birdlife, and the relatively gentle gradient of the trail through this section offers a welcome contrast to some of the steeper climbs found elsewhere on treks in the Langtang region.

Overnight temperatures at Chandanbari can be noticeably cold outside the main trekking seasons, and trekkers are advised to carry adequate layers even though the altitude here remains well below the more extreme conditions found higher up near Gosaikunda itself.