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The Story Behind Our Momos
Every morning at six, before the dining room lights come on, three people sit down at a steel table and start folding. By eleven there are roughly 1,200 momos waiting.
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.
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