Hakka Himalaya : House of MO:MO

Two comfort vocabularies share one Princess Street menu at Hakka Himalaya : House of MO:MO, and the dumpling in the name gets to act as both anchor and overture. The colon in the second half is the giveaway: the dumpling is not a section of the menu but a house-identity declaration. Steamed Mo:Mo is the Himalayan baseline; Jhol Mo:Mo is the same dumpling under a thin, chili-bright broth; the Chef's Trio Mo:Mo: Platter and the Half & Half Mo:Mo: Platter let a table read the kitchen across formats before committing to a single plate. The Kingston address opened in 2025 as a Nepalese-cuisine kitchen that also runs the Hakka-Indo-Chinese line, which means the appetizer board can move from Laphing and Chatpate into Chicken Lollipop without crossing a stylistic seam.

The momo program is the structural piece, and the dumplings are made fresh in-house — which is what lets the format variety read as one dough getting full expression rather than a printed list padded out. Steamed, jhol, sadeko, pan-fried, malai, fried, and half-and-half builds treat the house dumpling as a working program rather than a single appetizer slot, and the trio platter is engineered for the kind of group order where nobody wants to pick just one. Past dumplings the menu opens into the meal-set lane — Thakali Khana Set as the most complete Nepalese plate, with Dhido Set and Nepali Khaja Set carrying the same complete-meal weight for diners who want the visit to feel structured rather than scattered. Laphing, Chatpate, and Thukpa keep the Himalayan street-food register visible alongside the sets, and Nepali Authentic Chowmein and Nepali Authentic Fried Rice cover the noodle-and-rice middle of a table.