Chef's pick
Chicken Momo कुखुराको मःम
The plate that carries our name — fine mince, ten folds, steamed to order, set down beside tomato-sesame achar.
- Chicken mince
- Spring onion
- Timur
- Sesame achar
Our Story
A Kathmandu kitchen,
kept in Karnali.
We opened with one stubborn idea: the momo you queue for in Kathmandu shouldn't be a day's drive away. So we brought the recipe west — the same fine mince, the same wrapper rolled thin enough to see through, the same tomato-sesame achar ground fresh each morning.
Nothing here waits under a lamp. Steamers go on when the order lands, which is why the plate arrives fogged with steam and why we ask for eight minutes instead of two. The thali, the chatamari, the chowmein — all cooked the same way. Properly, or not at all.
“एक चोटि सेवा गर्ने मौका अवश्य दिनुहोला — give us one chance to serve you.”
The Kathmandu Momo family
