Pickup in about 20 minutes, or delivery straight to your door. Build your bag below — this is a front-end demo, so no payment is taken and no order is placed.
59 items available · Midtown kitchen · Open until 10:00 PM
Ten hand-folded dumplings filled with seasoned ground chicken, scallion, ginger and our house herb blend. Served with roasted tomato achar.
Four crisp rolls packed with cabbage, glass noodle and carrot. Served with sweet chili dip.
Wok-tossed egg noodles with cabbage, bell pepper, bean sprout and scallion.
Crispy chicken tossed with onion, bell pepper and a glossy chili-garlic sauce.
Wok-seared beef and crisp broccoli in an oyster-soy sauce over steamed rice.
The house standard — egg noodles, chicken, cabbage and scallion with dark soy.
Wok-fired jasmine rice with chicken, egg, peas and scallion.
Six chicken momos in a clear, deeply savory bone broth with cilantro.
Our signature roasted tomato and sesame dipping sauce. 4 oz cup.
Black tea simmered with cardamom, clove and ginger. Hot or iced.
Six dessert momos filled with spiced apple, dusted in cinnamon sugar.
Napa cabbage, carrot, shiitake and fresh cilantro folded in a silky wrapper. Light, clean and endlessly re-orderable.
Shredded chicken, black pepper and scallion, fried to a blistered golden shell.
Steamed tofu, broccoli, corn and carrot over jasmine rice with a ginger-soy glaze.
Slow-simmered in tomato, ginger and garam masala. Served with jasmine rice.
Numbing Szechuan peppercorn, dried chili and scallion. Order it if you mean it.
Himalayan noodle soup with pulled chicken, garden vegetables and warming broth.
Plump shrimp, sweet corn and carrot with a whisper of white pepper.
Wood-ear mushroom, tofu and bamboo in a peppery vinegar broth.
Slow-infused chili oil with Himalayan timur pepper. Handle with respect.
Fresh-squeezed lemon, muddled mint, barely sweet.
Warm molten chocolate inside a delicate steamed wrapper. Yes, really.
The Kathmandu original — spiced ground beef, red onion and toasted cumin, steamed until the filling turns juicy.
Six wings dry-rubbed in Sichuan pepper and chili, finished with lime and toasted sesame.
Day-old jasmine rice, pan-fried tofu, peas and egg-free scramble with scallion oil.
Charcoal-grilled chicken with beaten rice, pickled radish and fresh salad.
Flame-charred beef tossed with mustard oil, timur pepper, garlic and fresh herbs.
Rich chicken broth, soft egg, chili oil, scallion and three chicken momos floating on top.
Steamed rice with seasonal wok vegetables and a soy-ginger drizzle.
Bright, herbal and light — lemongrass, green bean and lime leaf.
Crunchy, sharp and cold — the palate reset between plates.
Tart hibiscus, orange peel and a touch of honey over ice.
Sweet coconut rice with ripe mango and toasted sesame.
Steamed chicken momos swimming in a warm, tangy sesame-tomato broth. Messy, brilliant, worth the extra napkins.
Charcoal-grilled marinated chicken skewers with timur pepper and mustard oil.
Warm silken tofu, soy-sesame dressing, fried garlic and a shower of green onion.
Lightly battered chicken in a honey-sesame glaze — sweet, sticky, crowd-pleasing.
Tender strips with onion and capsicum in a peppery brown sauce.
Butter-garlic noodles with sautéed shrimp, chili flake and lemon.
A generous bowl of fragrant jasmine rice.
Slow-roasted garlic, shredded chicken and scallion in a silky broth.
Shredded cabbage and carrot in a toasted sesame dressing.
House ginger syrup topped with soda and a squeeze of lime.
Feather-light shaved ice, macerated strawberries and sweet cream.
Steamed first, then crisped on one side in a cast-iron pan for a golden, crackly bottom.
Golden cubes of tofu tossed with jalapeño, garlic and cracked black pepper.
Crunchy greens, cucumber, edamame and toasted sesame in a light rice-vinegar dressing.
Julienne vegetables, soy and a hit of vinegar — bright, fast, satisfying.
Extra-hot wok, cumin, chili and fresh coriander — smokier than the classic.
Slow-dripped dark roast over condensed milk and ice.
An assortment of chewy mochi and grilled dango with matcha dust.
Fried momos tossed in a wok with bell pepper, onion and our fiery Szechuan-style chili glaze.
Two flaky pastries filled with spiced potato and green pea, served with tamarind chutney.
Thick, cold and creamy with Alphonso mango pulp.
Delicate rice balls in a fragrant osmanthus syrup, served warm.
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.
Tell us who is collecting the order and how to reach you if the kitchen has a question.
Pick your dishes and quantities. Your running total, tax and any delivery fee update as you go.
Pickup is ready in about 20 minutes. Delivery is $3.99, free on orders over $35.
Nothing is made ahead. Your momos go into the basket when the ticket prints, not before.
