The Story Behind Our Momos
Every morning at 6 AM, before the dining room lights come on, our team starts folding. Here is what goes into the 1,200 momos we make by hand each day.
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From a roadside kitchen in Pokhara to a wok line in the West Village. A conversation with our head chef about heat, timing and patience.
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Every morning at 6 AM, before the dining room lights come on, our team starts folding. Here is what goes into the 1,200 momos we make by hand each day.
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The difference between a good dumpling and a great one usually happens days before it reaches your table. A look at how we source and why we shop small.
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New to the menu and not sure where to start? These five plates are what our regulars order, and what our staff eats on their break.
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