A taste of the Himalayas: Momo brings Tibetan dumplings to Brussels

The name says it all: the menu at Momo revolves completely around one signature dish – momos, the Tibetan take on dumplings. Opened three years ago, the unassuming but friendly Brussels eatery has become a bit of an institution as one of Ixelles’s major lunch bars, attracting an international crowd that appreciates the healthy, authentic and vegetarian-friendly dish.

The place is run by Lhamo, a 39-year-old daughter of Tibetan exiles. A former political scientist, she left office life behind to open her own business without any prior experience in the restaurant industry.

About to open a second branch in Saint-Gilles, Lhamo is driven by the idea to introduce Brussels to the delicious speciality from her home country, which she prepares just the way her family taught her growing up.

“I don’t think there’s a single Tibetan who doesn’t know how to make momos”, she says. “Because they are not easy to make and it takes quite some time to prepare them, we only make them on special occasions, and then the whole family participates and cooks together. It’s an important tradition.”

But how are Tibetan dumplings different from, say, a Chinese dumpling? According to Lhamo, the dough is key. “Momos need to be made from wheat flour,” she says. “I test a lot of new things and continuously try to adapt to the taste of my clients, but wheat flour dough is the one thing that’s obligatory.”

This is also the reason why momos are a bit more filling and heavier than other Asian dumplings – a sort of healthy comfort food, if you will. Characteristic for the Tibetan dish is also a certain restraint when it comes to spices: onions, ginger and salt suffice.

While in Tibet momos are generally filled with meat, Lhamo also serves vegetarian and vegan interpretations, following local demand. “This is probably the biggest adjustment I had to make,” she explains. “It’s a bit of a fusion between Tibetan and Western cuisine.”

At lunch, there’s only one option: steamed momos, locally grown organic vegetables and a soup, but the evening menu allows you to discover different variations, from fried dumplings to momo salads, soups and even a dessert version.

Rue Defacqz 27, Ixelles. Photo courtesy Momo