Our Menu

Hand-folded dumplings filled with seasoned chicken, ginger, scallion and aromatic Himalayan spices. Served with our house tomato-sesame achar.

Cabbage, carrot, shiitake and fresh herbs wrapped in a delicate handmade skin, steamed to order.

Golden and crisp on the bottom, tender on top. Finished with toasted sesame and scallion oil.

Eight steamed chicken momos swimming in a warm, tangy sesame-tomato jhol broth. A Kathmandu street classic.

Crisp-fried momos tossed with bell pepper, onion and our fiery house chili sauce.

Slow-seasoned ground beef, onion and cilantro folded into ten hand-pleated dumplings.

House-pressed paneer, roasted garlic and green chili in a soft steamed wrapper.

Twelve momos — four chicken, four vegetable, four beef — with three dipping sauces.

Five hand-rolled vegetable spring rolls fried to order, served with sweet chili dip.

Six wings glazed in Sichuan pepper, honey and chili, finished with toasted sesame.

Marinated overnight, grilled over high heat and brushed with sesame-soy glaze.

Cauliflower florets in a light rice-flour batter, tossed with garlic and scallion.

Six pan-seared potstickers with black vinegar dipping sauce.

Steamed young soybeans finished with flaked sea salt and chili oil on the side.

Seasonal vegetables seared over high heat with garlic, ginger and light soy.

Golden paneer cubes tossed with peppers, onion and a bright chili-soy glaze.

Crisp tofu, shiitake mushrooms and bok choy in a savory brown-garlic sauce.

Root vegetables and chickpeas simmered in a mild tomato-coconut curry with warm spice.

Crisp greens, cucumber, edamame and crushed peanuts in a sesame-lime dressing.

Wok-tossed chicken with onion, bell pepper and green chili in a glossy soy-chili sauce.

Tender chicken thigh with young ginger, garlic and scallion in a light brown sauce.

Crisp chicken glazed in honey, soy and toasted sesame. A family-table favorite.

Hand-pulled noodles and chicken in a warming Himalayan broth with fresh greens.

Diced chicken, roasted peanuts and dried chilies in a sweet-and-hot Sichuan glaze.

Sliced beef seared with onion, pepper and our house chili paste.

Thin-sliced beef with julienned ginger, scallion and a clean soy finish.

Wok-seared beef with crushed black pepper, onion and bell pepper.

Five-hour braised beef, hand-pulled noodles and bok choy in rich bone broth.

Fresh egg noodles tossed with chicken, cabbage, carrot and scallion.

The same wok-fired noodles with a garden of crisp seasonal vegetables.

Egg noodles, sliced beef and greens finished with dark soy and white pepper.

Cold-tossed noodles in a creamy chili-peanut sauce with cucumber and cilantro.

Rice noodles, shrimp, egg, bean sprouts and crushed peanuts in tamarind sauce.

Jasmine rice wok-fired with chicken, egg, peas and scallion.

Jasmine rice with seasonal vegetables, egg and light soy.

Wok-fired rice with sliced beef, egg and a touch of dark soy.

Basmati steamed with cumin, cilantro and clarified butter.

Fried rice with shrimp, sweet pineapple, cashews and curry butter.

A Himalayan noodle soup with pulled chicken, greens and warming ginger broth.

Silky broth with tofu, bamboo, mushroom, white pepper and black vinegar.

Six pork wontons in a clear chicken broth with scallion and sesame.

The same comforting noodle soup, built on a clear vegetable broth.

A generous bowl of fluffy jasmine rice.

Tomato-sesame, roasted chili and cilantro-lime dipping sauces.

Baby bok choy flashed in the wok with garlic and sesame oil.

Smashed cucumber with rice vinegar, chili crisp and toasted sesame.

Creamy blended yogurt with ripe mango and a whisper of cardamom.

Black tea simmered with ginger, clove and cinnamon. Served hot.

Strong-brewed tea over ice with sweetened cream.

Sparkling water, hand-squeezed lime, your choice of sweet or salted.

A full pot of loose-leaf jasmine green tea, good for two.

Six dessert momos filled with warm chocolate and banana, dusted with sugar.

Sweet coconut sticky rice with fresh mango and toasted sesame.

Vanilla ice cream in a crisp golden shell with honey drizzle.

Slow-cooked rice pudding with cardamom, pistachio and rose.