Most people overlook how much the right drink changes Momo. I ordered it with tongba millet beer and the earthy and warming elements of the dish sharpened considerably against the pairing. black lentils in particular became more prominent in a good way. dal bhat power for 24 hours is a trekking man…
Read full review →The best Momo I've ever had came from a street stall, not a restaurant. The hearty and filling intensity was completely different — more direct and uncompromised. buckwheat was used without hesitation, the way it should be. Newari cuisine of the Kathmandu Valley is a distinct and sophisticated subc…
Read full review →I went in with low expectations — I'd had mediocre versions before. What I found was Momo made with real commitment to buckwheat and technique. The subtly numbing from timur result was more complex and satisfying than anything I'd had before. Newari cuisine of the Kathmandu Valley is a distinct and…
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