Nepali Momo Kitchen

You might overlook Nepali Momo Kitchen. It’s in an unmarked building, camouflaged on a quiet street in Fairmount. The entire brick-walled place—lined with the colors of the Nepalese flag—could fit into someone’s dining room in King of Prussia. And while devoted neighborhood regulars chug a fiery chili stock we’re more weary of than signing a 500-page prenup, we know the real draw of this tiny shop: the intensely flavorful, addictively chewy momos that we can’t stop eating.

photo credit: NICOLE GUGLIELMO

photo credit: NICOLE GUGLIELMO

photo credit: NICOLE GUGLIELMO

photo credit: NICOLE GUGLIELMO

photo credit: NICOLE GUGLIELMO

The only thing they serve here are traditional Nepalese dumplings. The chewy dough on each momo is slightly sweet, so before they take baths in bowls of creamy sesame soup, get the steamy sauna treatment, or are crisp-fried in a skillet, the half moons already have a tasty, well-seasoned wrapping. Everyone here is an eager receptacle for these delightful doughy pouches, from the solo diner downing an order of six for lunch to the groups of friends who popped in on a casual weeknight.  It’s a mouth-burning, dumpling-adoring experience you’ll look forward to more than your pending divorce (since you never signed that prenup).

Food Rundown

photo credit: NICOLE GUGLIELMO

Lychee Lassi

This is the smoothest lassi we’ve had in the city. It’s almost more juice than smoothie. Not only is it a refreshing option if you go for the spicier momos, but you can taste the sweet, slightly floral flavor with each sip.

photo credit: NICOLE GUGLIELMO

Vegetable Jimboo Le Janeko Momo

These momo are in a sizzling and spicy tomato sauce. They’re stuffed with carrot, onion, and cabbage—they have so much flavor and texture inside that the delicious sauce is just a bonus. It has bits of noodles on top, so you get a fantastic meat-free collision of crunchiness and tenderness.

photo credit: NICOLE GUGLIELMO

Shrimp Himalayan Chili Momo

These baby-shrimp stuffed momo come in another tomato-based sauce. This one is a blend of peppery ghost chilis, Szechuan peppercorns, and honey to balance out all of the heat. While the spice level isn’t going to make smoke come out of your ears like an old cartoon, you will need to take a few sips of your lassi.

photo credit: NICOLE GUGLIELMO

Chicken Jhol Momo

The sesame-based broth in which these steamed chicken momos are floating could be a full-blown soup. It’s spicy but not intense—we see people leisurely drinking it down to the last drop. We’re big fans of this one. And by that, we mean it’s our pet name for anyone we like.

photo credit: NICOLE GUGLIELMO

Chicken Tandoori Momo

Every tandoori momo here is a bright and striking red thanks to the paprika and chilis they’ve been coated with. Instead of a tandoor, they're made in a cast iron pan that makes them crispy and toasty. Each bite fills your mouth with an aromatic warm steam and juicy chicken. It’s the most interesting momo here.