Momo Bar

All the momo-filling recipes here are based on traditional momo, Nepalese dumplings, adjusted for a Sydney palate. Around 10,000 dumplings are made every week.

In Nepal, buffalo momos are common, but here there are six fillings: chicken, pork, lamb, organic lentil, mixed vegetable and mushroom and parmesan.

Spooned over a trio of chicken dumplings is a chicken broth with paprika butter. A dollop of yoghurt takes the broth from clear to creamy. The dumpling skins are thin, chewy and steamed to translucent. The filling has complex flavours of curry and coriander.

The poke bowls are pretty and simple. Colours and shapes are arranged thoughtfully in the bowl: a pile of crisp green edamame sits next to bright curls of peeled carrot and rosy pink raw salmon. There are four a-la-carte bowls to try and the option to build your own.

The combination of such diverse cuisines seems incongruous at first. But most share momo as a starter and then have their own poke bowls as a main.

All the action happens inside a tiny kitchen that’s elevated above the service counter. There’s a long timber bench to sit and wait for your order at, and outdoor tables are adorned simply with sprigs of flowers and greenery. Heat lamps and colourful wool blankets ward off winter, and in the summer, the shady lane is a welcome respite from the heat.