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.

This is the part of the restaurant nobody sees: the dough that gets mixed fresh because humidity changes how it behaves, the filling that gets tasted four times before a single wrapper is touched, and the argument about pleat count that has been running since 2013.

See the menu Back to all posts

Keep reading

More from the kitchen

Ingredients August 4, 2026

Why Fresh Ingredients Matter More Than You Think

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.

5 Things You Should Try at Food House

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.

A Guide to the Different Types of Momos

Steamed, fried, jhol, kothey, chili. The momo family is bigger than most people realize. Here is a plain-English field guide.