The full menu

Ten hand-folded dumplings filled with seasoned ground chicken, scallion, ginger and our house herb blend. Served with roasted tomato achar.

Napa cabbage, carrot, shiitake and fresh cilantro folded in a silky wrapper. Light, clean and endlessly re-orderable.

The Kathmandu original — spiced ground beef, red onion and toasted cumin, steamed until the filling turns juicy.

Steamed chicken momos swimming in a warm, tangy sesame-tomato broth. Messy, brilliant, worth the extra napkins.

Steamed first, then crisped on one side in a cast-iron pan for a golden, crackly bottom.

Fried momos tossed in a wok with bell pepper, onion and our fiery Szechuan-style chili glaze.

Crumbled paneer, wilted spinach and green chili — our most-ordered vegetarian plate three years running.

Gulf shrimp, garlic chive and a whisper of white pepper in a translucent wrapper.

Melted mozzarella and sweet corn — the one the kids order every single time.

Sixteen momos across four fillings: chicken, buff, vegetable and paneer. Built for sharing.

Four crisp rolls packed with cabbage, glass noodle and carrot. Served with sweet chili dip.

Shredded chicken, black pepper and scallion, fried to a blistered golden shell.

Six wings dry-rubbed in Sichuan pepper and chili, finished with lime and toasted sesame.

Charcoal-grilled marinated chicken skewers with timur pepper and mustard oil.

Golden cubes of tofu tossed with jalapeño, garlic and cracked black pepper.

Two flaky pastries filled with spiced potato and green pea, served with tamarind chutney.

Wok-tossed egg noodles with cabbage, bell pepper, bean sprout and scallion.

Steamed tofu, broccoli, corn and carrot over jasmine rice with a ginger-soy glaze.

Day-old jasmine rice, pan-fried tofu, peas and egg-free scramble with scallion oil.

Warm silken tofu, soy-sesame dressing, fried garlic and a shower of green onion.

Crunchy greens, cucumber, edamame and toasted sesame in a light rice-vinegar dressing.

Crispy chicken tossed with onion, bell pepper and a glossy chili-garlic sauce.

Slow-simmered in tomato, ginger and garam masala. Served with jasmine rice.

Charcoal-grilled chicken with beaten rice, pickled radish and fresh salad.

Lightly battered chicken in a honey-sesame glaze — sweet, sticky, crowd-pleasing.

Wok-seared beef and crisp broccoli in an oyster-soy sauce over steamed rice.

Numbing Szechuan peppercorn, dried chili and scallion. Order it if you mean it.

Flame-charred beef tossed with mustard oil, timur pepper, garlic and fresh herbs.

Tender strips with onion and capsicum in a peppery brown sauce.

The house standard — egg noodles, chicken, cabbage and scallion with dark soy.

Himalayan noodle soup with pulled chicken, garden vegetables and warming broth.

Rich chicken broth, soft egg, chili oil, scallion and three chicken momos floating on top.

Butter-garlic noodles with sautéed shrimp, chili flake and lemon.

Julienne vegetables, soy and a hit of vinegar — bright, fast, satisfying.

Wok-fired jasmine rice with chicken, egg, peas and scallion.

Plump shrimp, sweet corn and carrot with a whisper of white pepper.

Steamed rice with seasonal wok vegetables and a soy-ginger drizzle.

A generous bowl of fragrant jasmine rice.

Extra-hot wok, cumin, chili and fresh coriander — smokier than the classic.

Six chicken momos in a clear, deeply savory bone broth with cilantro.

Wood-ear mushroom, tofu and bamboo in a peppery vinegar broth.

Bright, herbal and light — lemongrass, green bean and lime leaf.

Slow-roasted garlic, shredded chicken and scallion in a silky broth.

Our signature roasted tomato and sesame dipping sauce. 4 oz cup.

Slow-infused chili oil with Himalayan timur pepper. Handle with respect.

Crunchy, sharp and cold — the palate reset between plates.

Shredded cabbage and carrot in a toasted sesame dressing.

Black tea simmered with cardamom, clove and ginger. Hot or iced.

Fresh-squeezed lemon, muddled mint, barely sweet.

Tart hibiscus, orange peel and a touch of honey over ice.

House ginger syrup topped with soda and a squeeze of lime.

Slow-dripped dark roast over condensed milk and ice.

Thick, cold and creamy with Alphonso mango pulp.

Six dessert momos filled with spiced apple, dusted in cinnamon sugar.

Warm molten chocolate inside a delicate steamed wrapper. Yes, really.

Sweet coconut rice with ripe mango and toasted sesame.

Feather-light shaved ice, macerated strawberries and sweet cream.

An assortment of chewy mochi and grilled dango with matcha dust.

Delicate rice balls in a fragrant osmanthus syrup, served warm.