Street Momo Indian Hakka and Momo Scarborough

Steamed Momos

Thin-skinned dumplings filled with spiced meat or vegetables, served with a tangy tomato-based dipping sauce — the dish the restaurant is named for and built around

Fried Momos

The same dumplings pan- or deep-fried to a golden, crispy shell — a textural contrast to the steamed version that many regulars prefer

Hakka Noodles

Wok-tossed egg noodles with vegetables and your choice of protein in a soy-vinegar sauce with a hit of chilli heat — the cornerstone of Indo-Chinese cooking

Gobi Manchurian

Crispy cauliflower florets tossed in a sticky, tangy Manchurian sauce — the vegetarian showpiece of Indo-Chinese menus and reliably excellent here

Chilli Chicken

Wok-fried chicken with green chillies, bell pepper, and a soy-based sauce that hits a balance of heat and umami that defines this cuisine

Manchow Soup

Thick, deeply savoury Indo-Chinese broth loaded with vegetables and crispy noodles on top — a warming starter that sets the tone for the meal

Fried Rice (Indo-Chinese style)

Wok-fried rice with egg or chicken, seasoned in the soy-and-pepper Indo-Chinese tradition — a reliable complement to any of the mains