Why Sydney is a Momo Lover’s Paradise
Ask any Nepali what their favourite food is and most, if not all, will say Momo – the beloved Nepali dumpling that has captured hearts across the globe. Melbourne resident Raju Shakya cheekily describes Nepali dumplings as the only food that can turn enemies into friends, though he might be forgetting about the countless arguments among friends sharing a plate of Momo about who ate more pieces.
From providing comfort to homesick expat Nepalis to changing countless lives, the humble Momo has become a significant part of Nepali culture. And in Sydney, this culinary love affair has reached new heights.
The Nepali community in Australia has experienced remarkable growth. According to recent census data, Australia is now home to more than 213,000 Nepal-born residents – a community that has grown more than fivefold in barely a decade. Sydney hosts the largest concentration of this diaspora, with the Nepali community now recognised as one of the fastest-growing migrant groups in the country. In the Canterbury Bankstown local government area alone, there were nearly 5,000 Nepal-born residents – compared to fewer than 200 in 2011.
This demographic shift has transformed Sydney’s food landscape. With more than two dozen Nepali restaurants now operating across Australian cities, Sydney has become a genuine momo lover’s paradise – whether you’re craving the classic steamed version or seeking out rare buffalo-filled dumplings in the city’s south-west.
What Are Momos? A Beginner’s Guide to Nepal’s Favourite Dumpling
Simply put, Momo is a Nepali style dumpling – with minced meat or vegetables mixed with ground coriander, ginger, turmeric, cumin and chilli inside a wrapper made of flour.
The dish was initially popular with the Newar community, who are the Indigenous inhabitants of the Kathmandu Valley. Momo are a type of steamed, filled dumpling in Nepalese and Tibetan cuisine, and are also popular in neighbouring Bangladesh, Bhutan and India.
What Makes Momo Unique?
“The use of these spices is what sets it apart from Chinese, Japanese or Korean dumplings,” says Sydney chef Suraj Pradhan, who is originally from Nepal. The distinctive blend of Himalayan spices – particularly timur (Sichuan pepper) – gives momos their characteristic flavour profile that you simply won’t find in other dumpling traditions.
How Are Momos Made?
Momo are typically made by filling a thin wrapper of dough with minced meat and an assortment of vegetables and spices. Usually steamed, they can also be pan-fried or deep-fried. They are commonly served with a spicy, tomato-based dip called achaar – an essential part of the momo experience.
The Momo Culture
“You can find Momo in every Nepali and some Nepali owned Indian restaurants and take away shops around Australia”. For the time poor, Nepali grocery stores also stock frozen Momo. But for the authentic experience, nothing beats fresh, handmade momos served with that signature tomato achar.
The History of Momo – From Tibet to the World
Though its exact origins are unknown, the momo is widely traced back to trade with Tibet.
According to Sydney chef Suraj Pradhan, “Momo is said to have been brought to Nepal by the Newar community of Kathmandu, who often travelled to Tibet for trade”. The Lhasa Newar people were merchants who primarily traded with Tibet, spurring the exchange of goods and cultures across the Himalayan region.
“The traders from Nepal went to Tibet, came back [and] made their version,” says Doma Wang, a momo chef focused on sharing Tibetan culinary culture. “The Nepali momo has some spices in it, whereas the Tibetan ones, we just flavour it with ginger”.
Food historian Binti Gurung notes that multiple origin stories persist. Many believe that it was these Newari traders that brought the dish back from their travels to Tibet. Others credit Tibetan settlers who moved to the mountains of Nepal. The migration of Himalayan communities throughout the centuries drove the spread and adaptation of food and spices.
However, they modified the dumplings with locally available ingredients like water buffalo. Today, chicken, lamb, pork, vegetables or cheese are commonly used as well to make fillings for Momo.
“Momo in Nepal has evolved because of influence of the diverse cultures like Newari, Tibetan, Sikkimese, and Darjeeling on the cuisines,” says Naviya Kafle, a food educator. Chefs and home cooks from different communities experiment with preparation styles, flavours, textures, and shapes, diverging significantly from the classic steamed version.
Types of Momos – A Complete Guide
Until a decade ago, options were limited to the classic steamed variety – a thin wrapper stuffed with minced vegetables or meat, served once the dough turned soft from steaming. But today’s menus have expanded dramatically. Alongside the steamed original, menus now list a vibrant selection of open, kothey, chilli, jhol and sadeko momo.
Steamed Momo (Classic)
The original and most loved across all age groups. Steamed to perfection with a soft, delicate wrapper and juicy filling. Served with tomato-based achar (dipping sauce).
Jhol Momo (Soup Dumplings)
Jhol momo – served in a soupy infusion of tomatoes, sesame, and chilli – is a standout favourite. Steamed dumplings dipped in a soybean and sesame seed broth served with special Nepali sauce. “Each time I take the first sip of an aromatic broth, the soup immediately awakens my senses”.
One Sydney diner described jhol momos as tasting “awesome”. At Mul Chowk Kitchen, Jhol Mo:Mo is one of the most ordered items on the menu.
Kothey Momo (Half-Steamed, Half-Fried)
In kothey momo, one side has a crispy golden exterior, offering a delightful contrast with the other side, which has a soft texture. These are also known as pan-fried momos – half steamed, half fried.
Chilli Momo
Chilli momo is sautéed in chilli sauce with garlic, ginger, and an assortment of vegetables – onions, tomato and capsicum. A spicy version of the classic Nepalese dumpling, filled with a mixture of ground meat or vegetables, along with chilli peppers and other spicy seasonings.
Sadeko / Sadheko Momo (Marinated)
Sadeko-style momos are marinated in a tart and spicy pickle sauce. Sandheko momo comes tossed with cucumbers, onions, green chillies, tomatoes and coriander, with a hint of spices like salt, chaat masala, garam masala, and pepper. Some are served dry in Choila or Sadheko style with mustard oil and spices.
Open Momo
Open momo is partially covered in dough leaving the filling exposed through four small openings, to add condiments – coriander, tomato, chilli and soy sauce for a personalised kick.
Where to Find the Best Momos in Sydney
Mul Chowk Kitchen – Campsie’s Halal Momo Destination
Address: 66 Evaline St, Campsie NSW 2194
Phone: +61 2 9787 3769
Hours: Every day, 11:00 am – 9:30 pm
Mul Chowk Kitchen is a family-owned spot in Campsie serving up authentic Nepalese and Indian food. The name “Mul Chowk” translates to “Main Courtyard” in Nepali – in traditional Nepalese architecture, the courtyard is the central hub for family gatherings and community life.
Why It’s Special:
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100% Halal certified – they clearly state on their website that they offer a 100% halal menu
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Buffalo filling momo – “very tasty” according to verified reviews
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Jhol Mo:Mo – one of the most ordered items on the menu
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Warm and friendly atmosphere – perfect for a family meal, with live music sometimes
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Outdoor seating on a covered balcony
One customer shared: “I would have walked past this place a hundred times, and one day a friend noticed it was a Nepalese Restaurant. Now once a week we eat here and the food is amazing. If you love Nepalese food you must try Mul Chowk Kitchen”.
Another reviewer noted: “First time trying Nepalese food! The momo buffalo was so yummy! Loved the spices in the dumpling. Comes with a little broth which was nice”.
The restaurant also offers catering and function deals for events like weddings and cultural ceremonies for groups of 35 to 200 people.
The Momos Hub – Sydney CBD’s Momo Powerhouse
Address: Basement/636 George St, Sydney NSW 2000
The Momos Hub is one of the most reviewed Nepalese restaurants in Sydney with a 4.40 rating from 3.6K+ reviews. Nepalese dishes are served in a bustling, homey restaurant that has wood-panelled walls.
What to Order:
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Vegetable jhol momos – “solid 9/10”
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Sadheko momo
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Spicy chicken fried sausages
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Chicken chowmein
One reviewer shared: “I visited this restaurant today for the first time, and I must say, it was a wonderful experience. Everything was delicious, and I can’t fault a single dish”.
The restaurant has a “small, unassuming entry off of the main street but below the restaurant is decorated very nicely with a setup for live music”.
Sydney Momo Junction – South-West’s Street Food Star
Address: 40 Railway St, Liverpool NSW 2170
Sydney Momo Junction is a hidden gem in Sydney’s south-west with a 4.50 rating from 81 reviews.
What to Order:
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Chicken steam Momo – “came with chilli and tomato dips just WOW”
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Chicken jhol Momo
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Chicken choila with beaten rice and radish pickle
One customer raved: “Thank god someone finally opened a place that serves all kinds of authentic Nepali street food. The food here actually tastes amazing, flavour-packed, freshly cooked, and incredibly satisfying. The best part? Super affordable prices”.
Another reviewer noted: “The momos are perfectly juicy, and the daal-bhat tastes just like home. Best of all, everything is not only delicious but also super affordable – a true hidden gem in the southwest”.
Momo Bar – Northern Beaches’ Favourite
Locations: Chatswood, Avalon, Dee Why, Mona Vale, Kirribilli, Manly
Momo Bar is a popular chain offering various types of momos ranging from steamed to fried. They offer unique fillings including buff, chicken, pork, and even veggie options.
Laneway Dumplings and Momo – CBD Hidden Gem
Address: 3 Temperance Ln, Sydney
A tiny space with just a few tables – come early or plan on takeout. Cash only, but everything’s under $15 and portions are generous. Perfect post-midnight craving fix.
Subhakamana – Rockdale’s Home-Style Nepalese
Address: Rockdale, Sydney
Subhakamana serves what is very close to Nepalese home-style cooking. There are momos steamed, fried and doused in chilli sauce. There are also kothey ones (half steamed, half fried), others in jhol (a tangy and earthy tomato soup) and sadeko-style momos (marinated in a tart and spicy pickle sauce), all made with chicken or buffalo meat.
Cafe Talk Nepalese Restaurant
Locations: Kogarah, Hornsby
Guests can enjoy a variety of momo options, including chicken, buffalo, and vegetable variants. Also serves Thukpa and Sekuwa sets.
Halal Momos in Sydney – A Complete Guide
For Halal-conscious diners, finding authentic momos can be challenging. Many Nepali restaurants serve pork or don’t have clear Halal certification. Here’s what you need to know:
Mul Chowk Kitchen – 100% Halal
Mul Chowk Kitchen is the standout Halal option in Sydney’s south-west. They clearly state on their website that they offer a 100% halal menu and are listed on a well-known halal food website. The menu contains no pork or alcohol-based dishes.
Other Halal Options
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MoMo Mazza – Parramatta (100% Halal)
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Various Halal options in Auburn and Parramatta
Tips for Halal Diners
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Always confirm Halal status with the restaurant directly
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Ask about the source of meat and preparation methods
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Check for Halal certification or clear labelling
Buffalo Momo – Why It’s Sydney’s Rarest Dumpling
Buffalo momo is a true delicacy in Sydney. Water buffalo meat is leaner, richer, and more intensely savoury than chicken or pork, giving the momos a distinctive depth of flavour.
Where to Find Buffalo Momo in Sydney
1. Mul Chowk Kitchen (Campsie) – The premier destination for buffalo momo in Sydney. They “put momo together well and offer buffalo filling – very tasty”.
2. Cafe Talk (Kogarah/Hornsby) – Buffalo options are available.
3. Subhakamana (Rockdale) – All momos can be made with chicken or buffalo meat.
Why Buffalo Momo Matters
According to Sydney chef Suraj Pradhan, the Newar community modified dumplings with locally available ingredients like water buffalo. This makes buffalo momo one of the most authentic versions of the dish you can find – a direct link to the culinary traditions that shaped Nepali cuisine.
How to Eat Momos Like a Local
The Dip
An essential part of Momo is its side dish – “Golbheda ko Achaar” or Tomato pickle/chutney made from tomatoes, mustard oil, coriander, chilli, and timur or Sichuan Pepper. Momos are usually served with a dipping sauce known as achar or chutney.
The Bite
One or two bites per momo – savour the combination of the soft, delicate wrapper and the spiced filling.
The Pairing
Momos pair well with:
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Chowmein – Nepali-Chinese noodles
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Thukpa – Himalayan noodle soup
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Masala chai – Spiced Nepali tea
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A cold beer or traditional rakshi (local whisky)
Spice Levels
If you can’t handle much spice, order mild. One Sydney diner noted that at The Momos Hub, the chilli they said was “MILD” was found “super hot”. Always ask about spice levels if you’re sensitive to heat.
Momo Vs. Other Dumplings – What’s the Difference?
The biggest difference is that dumpling is a broad category, while momo is a specific type of dumpling. Think of it like this: A momo is a dumpling in the same way that a cappuccino is a coffee. All momos are dumplings, but not all dumplings are momos.
| Feature | Momo (Nepali) | Chinese Dumpling | Japanese Gyoza | Korean Mandu |
|---|---|---|---|---|
| Wrapper | Thinner, more delicate | Thicker, chewier | Thin, slightly chewy | Medium-thick |
| Filling | Minced meat with Himalayan spices (timur, ginger, garlic, cumin, coriander) | Often pork with soy/ginger | Pork, cabbage, garlic chives | Meat, tofu, vegetables |
| Spices | Timur (Sichuan pepper), cumin, coriander | Soy, ginger, sesame oil | Soy, garlic | Soy, sesame, garlic |
| Cooking | Steamed, fried, or in soup (jhol) | Steamed, boiled, pan-fried | Pan-fried then steamed | Steamed, boiled, fried |
| Sauce | Tomato-based achar with timur | Soy-based, vinegar, chilli oil | Soy, vinegar, chilli oil | Soy, vinegar, sesame |
| Shape | Round or crescent with pleated edges | Crescent or purse-shaped | Crescent, pleated | Round or crescent |
Momos and dumplings may look similar but are different in origin, fillings, shape, cooking method, sauce, wrapper texture and regional variations. While momos have some variations in preparation and filling across the Himalayan belt, dumplings have much more regional differences – from Chinese shumai to Japanese gyoza and Korean mandu, each region has its version with different flavours, ingredients and preparations.
Frequently Asked Questions About Momos in Sydney
What is the best momo in Sydney?
It depends on what you’re looking for. For Halal buffalo momos in the south-west, Mul Chowk Kitchen in Campsie is the top choice – they “put momo together well and offer buffalo filling – very tasty”. For CBD convenience, The Momos Hub or Laneway Dumplings. For Northern Beaches, Momo Bar. For authentic street food in the south-west, Sydney Momo Junction.
Where can I find Halal momos in Sydney?
Mul Chowk Kitchen in Campsie offers 100% Halal momos with buffalo and chicken fillings. MoMo Mazza in Parramatta is also Halal-certified.
What is jhol momo?
Jhol momo is a Nepali soup dumpling served in a spicy, tangy tomato-based broth with roasted sesame and timur (Sichuan pepper). “Each time I take the first sip of an aromatic broth, the soup immediately awakens my senses”. It’s one of the most popular momo varieties.
What is buffalo momo and where can I try it?
Buffalo momo is filled with minced buffalo meat – leaner and richer than chicken. You can find it at Mul Chowk Kitchen in Campsie, Cafe Talk in Kogarah/Hornsby, and Subhakamana in Rockdale.
Are there vegan momos in Sydney?
Yes. The Momos Hub offers vegetable jhol momos. Laneway Dumplings also has vegan dumplings. Most Nepali restaurants offer vegetable momo options.
How much do momos cost in Sydney?
Most momos cost between $12–$18 per plate (typically 10–12 pieces). Laneway Dumplings has everything under $15. Sydney Momo Junction is praised for “super affordable prices”.
Where can I find momos near Campsie?
Mul Chowk Kitchen at 66 Evaline St, Campsie is the premier Nepali restaurant in the area, serving buffalo momos, jhol momos, and Thakali Thali Sets.
What’s the difference between momo and dumpling?
Momos are Nepali dumplings with thinner wrappers, Himalayan spices like timur, and served with tomato-based achar. Chinese dumplings typically have thicker skins and soy-based sauces. All momos are dumplings, but not all dumplings are momos.
What is achar?
Achar is the traditional dipping sauce served with momos – a tomato pickle/chutney made from tomatoes, mustard oil, coriander, chilli, and timur (Sichuan Pepper). It’s an essential part of the momo experience.
Does Mul Chowk Kitchen offer delivery?
Yes. Delivery is available through Uber Eats and DoorDash.
