Spanish Yard

Italian Gin

Stir – fried noodles with cabbage, carrot, onion and our house seasoning. Add chicken for a heartier plate.

Chowmein

A warm hug, in a bowl. Steamed momos in our signature Nepali broth – toasted sesame, tomato, garlic and spices. Soul food, the way Kathmandu does it.

Jhol Mo: Mo

Bold. Colorful. Loud. Wok – tossed momos in a bright pepper – onion sauce with our house chilli blend. Pairs beautifully with a cold drink.

Chilli Mo: Mo

Crispy outside. Tender inside. Steamed first, then golden – fried for a delicate crackle. A small indulgence – for when regular isn't enough.

Fried Mo: Mo

Juicy chicken, cabbage, onions, ginger and garlic in fine dough – steamed perfect. The way Nepal eats it.

Regular Mo: Mo

Apple pie

Cream Cheese

Bacon

Tofu

Loco Moco w / Halo Halo

Spicy Chicken

Shrimp

Lumpia

Pork Adobo

8Pc Pork or Beef

Chicken Adobo

Adobo Tacos

Ranch

BBQ Sauce

Hot Sauce

Wings Basket

Big Daddy Special

Chill an old-fashioned or rocks glass by filling it with ice and set aside while you mix the cocktail.

Prepare glass

In a mixing glass add 2 oz reposado or añejo tequila, 1 oz dry vermouth, 0.75 oz freshly squeezed blood orange juice, 0.25 oz fresh lemon juice, 0.25 oz orange curaçao (or triple sec), 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Measure and combine

Fill the mixing glass with plenty of ice. Stir gently but thoroughly for 20–30 seconds (about 20–30 revolutions) until the mixture is well-chilled and slightly diluted.

Add ice and stir

Dump the ice from the chilled old-fashioned glass. Place one large clear ice cube or several large cubes into the glass.

Prepare serving glass

Using a hawthorne or julep strainer, double-strain the stirred cocktail into the prepared rocks glass over the large ice cube to ensure a clean, polished pour.

Strain

Take the orange or blood orange peel, hold it skin-side down about 6 inches above the glass, and give it a sharp squeeze to express the oils over the surface of the cocktail. Rub the rim lightly with the peel to add aroma, then discard or drop the peel into the drink as garnish.

Express citrus oil

If using a flamed peel, hold the peel skin-side toward the flame of a lighter or match, warming briefly, then quickly squeeze the peel to project a small burst of spray through the flame onto the cocktail. This adds a short smoky caramelized orange note. Drop peel into glass.

Optional flamed peel

reposado or añejo tequila

dry vermouth (preferably Spanish vermouth if available)

freshly squeezed blood orange juice

freshly squeezed lemon juice

orange curaçao or triple sec

simple syrup (1:1)

Angostura bitters

large orange or blood orange peel (for express oil)

flamed orange peel (optional)

ice (large cube or several large cubes)

Place a rocks glass or short Old Fashioned glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill the glass.

Chill glass

In a mixing glass or shaker filled halfway with ice cubes, pour 2 oz London dry gin, 1 oz sweet vermouth, 0.5 oz Campari, and add 2 dashes of orange bitters.

Combine ingredients

Using a bar spoon, stir the mixture briskly for 20–30 seconds (about 20–30 full revolutions) until well chilled and slightly diluted (the mixing glass should feel very cold).

Stir

Discard the chilling ice or remove the glass from the freezer. Add one large clear ice cube to the chilled rocks glass.

Double-strain the stirred cocktail into the glass over the large ice cube using a julep or Hawthorne strainer. Express the oils of an orange peel over the drink by holding the peel skin-side down about 3–4 inches above the surface and giving it a firm twist, then rub the peel around the rim and drop it into the glass as a garnish.

Strain and garnish

Serve immediately. Sip slowly to enjoy the bittersweet, herbal interplay of gin, sweet vermouth, and Campari.

Serve

London dry gin

Sweet vermouth

Campari

Orange bitters

Ice (for mixing)

Large ice cube (for serving)

Orange peel (for garnish)

If using dried egg noodles, cook according to package until just al dente (usually 3–4 minutes). If using fresh noodles, separate and loosen under warm water. Drain well and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Prepare noodles

In a bowl, whisk together 3 tbs soy sauce, 1.5 tbs oyster sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1/4 tsp white pepper, 1/2 tsp sugar. In a small separate cup, dissolve 1 tsp cornstarch in 2 tbs cold water then add to the sauce and whisk until combined. Set aside.

Make the sauce

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat. Add minced garlic and ginger and stir-fry 10–15 seconds until fragrant (do not burn).

Add sliced onion and julienned carrot. Stir-fry 1–2 minutes until onion begins to soften but still has some bite.

Add sliced cabbage and continue to stir-fry 2–3 minutes until cabbage wilts but remains slightly crisp. Push vegetables to the side of the wok to make space for noodles.

If adding chicken: toss the thinly sliced chicken with 1 tsp soy sauce, 1 tsp cornstarch and 1/4 tsp salt. Heat the remaining 1 tbs vegetable oil in the cleared space of the wok over high heat. Add chicken in a single layer and stir-fry 1–2 minutes until mostly cooked through and beginning to brown. Stir chicken together with the vegetables.

Add the drained noodles to the wok with the vegetables and protein. Pour the prepared sauce evenly over the noodles.

Using tongs or two spatulas, toss and stir-fry everything together for 1–2 minutes so the sauce thickens slightly from the cornstarch and coats the noodles. If the mixture seems dry, add up to 1–2 tbs water or chicken stock to loosen.

Taste and adjust seasoning: add a splash more soy sauce for saltiness or a pinch more sugar if needed. Stir in sliced scallions in the final 30 seconds.

Turn off heat. Transfer chowmein to serving plates and garnish with toasted sesame seeds, additional scallions and crispy fried shallots if using.

egg noodles (or fresh chow mein noodles)

vegetable oil

soy sauce (regular or light)

oyster sauce

sesame oil

rice vinegar

white pepper

sugar

cornstarch

cold water

green cabbage, thinly sliced

carrot, julienned

yellow onion, thinly sliced

scallions (green onions), sliced on bias

garlic, minced

ginger, minced

chicken breast, thinly sliced

salt

cornstarch (for chicken)

soy sauce (for chicken)

toasted sesame seeds

crispy fried shallots (optional)

additional sliced scallions

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Gradually add ~1 cup warm water while mixing until a stiff dough forms. Add 1 tbs oil if using. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover with a damp cloth and rest 30 minutes.

Make dough

In a bowl combine 1 lb ground pork (or chosen protein/veg), 1 cup finely minced onion, 4 cloves minced garlic, 1 tbs grated ginger, 4 sliced scallions, 1 tbsp chopped cilantro, 1 tbsp soy sauce, 1 tsp sesame oil, 0.5 tsp ground black pepper and 0.5 tsp salt. Mix thoroughly until sticky and well combined (this helps binding). Refrigerate until ready.

Prepare filling

Divide rested dough into two. Roll each into a log and cut into 24 equal pieces total. Roll each piece into a small ball and flatten into 3–3.5 inch circles, slightly thicker at center. Place ~1 tbsp filling in center of each wrapper. Pleat and seal edges (traditional pleat or half-moon) ensuring no air pockets. Place finished momos on a lightly oiled tray, not touching.

Shape momos

Prepare a steamer: bring 4 cups water to a boil in a wok or pot with a steamer basket. Line steamer with parchment (pierced) or cabbage leaves to prevent sticking. Arrange momos leaving space. Steam over medium-high steam for 10–12 minutes for meat momos (8–10 minutes for vegetable), until dough looks slightly translucent and filling cooked through. Remove carefully and set aside while you make the jhol (broth).

In a dry skillet over medium heat toast 0.75 cup white sesame seeds, stirring constantly until fragrant and lightly golden, about 3–4 minutes. If using, toast 2 tbs raw peanuts with sesame for 2–3 minutes. Remove from heat and let cool slightly.

Toast sesame & peanuts

Transfer toasted sesame (and peanuts) to a food processor or blender. Add 1 tbsp sesame oil and 2–3 tbsp warm water and blend to a coarse-smooth paste. Set aside.

Blend sesame to paste

In a medium saucepan heat 2 tbs vegetable oil over medium. Add 6 smashed garlic cloves, 1 tbs sliced ginger and 0.5 cup chopped onion. Sauté 3–4 minutes until softened and fragrant. Add 1 cup chopped tomatoes and 1 tbsp tomato paste. Cook 5–6 minutes until tomatoes break down and mixture becomes saucy.

Sauté aromatics & tomatoes

To the tomato mixture add 1 tsp mild chili powder, 0.5 tsp ground cumin, 0.25 tsp turmeric and stir 30 seconds. Pour in 4 cups stock and bring to a gentle simmer. Add 1 tbsp soy sauce, 1 tsp vinegar, 0.5 tsp sugar and 1 tsp salt (adjust to taste). Let simmer 5 minutes to meld flavors.

Build the jhol

Whisk in the toasted sesame-peanut paste until fully incorporated and the broth becomes slightly opaque and creamy. Simmer 2–3 minutes to thicken slightly. If too thick, add up to 0.5 cup additional stock or water. Taste and adjust acidity, salt, or spice.

Finish sauce

Place 3–4 steamed momos per bowl. Ladle hot jhol (broth) over the momos so they sit partially submerged (use about 1 to 1.25 cups jhol per serving depending on bowl size).

Garnish each bowl with chopped cilantro (about 2 tbs total), sliced scallions, a drizzle of 1 tsp sesame oil and an optional teaspoon of chili oil for heat. Serve immediately with lime wedges on the side.

Leftover jhol: cool quickly, refrigerate up to 3 days. Reheat gently; poach additional momos or dumplings in the broth to serve.

all-purpose flour

water (for dough)

salt (for dough)

vegetable oil (for dough, optional)

ground pork or minced chicken (or chopped mixed vegetables for veg)

yellow onion, finely minced

fresh ginger, grated

scallions, thinly sliced (white + green parts)

cilantro, chopped

soy sauce

ground black pepper

salt (for filling)

white sesame seeds

raw peanuts (optional, for body)

garlic, smashed

ginger, sliced

yellow onion, chopped

ripe tomatoes, chopped (or canned crushed tomatoes)

tomato paste

mild chili powder (or to taste)

ground cumin

turmeric

vegetable or chicken stock

vinegar (preferably rice or white vinegar)

salt (to taste)

fresh cilantro, chopped (for garnish)

scallions, sliced (for garnish)

fresh lime wedges (optional)

water (for steamer)

sesame oil (for drizzling)

chili oil (optional, for heat)

In a large bowl combine 2 cups all-purpose flour and 1 tsp salt. Gradually add about 3 tbs water and 1 tsp vegetable oil, mixing until the dough comes together. Knead 6–8 minutes until smooth and elastic. Cover with a damp towel and rest 30 minutes.

In a bowl combine 12 oz ground chicken (or finely minced cabbage), 4 finely chopped green onions, 3 minced garlic cloves, 1 tbs minced ginger, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp white pepper and 1/2 tsp salt. Mix until well combined and slightly sticky. Chill 10 minutes if mixture is warm — easier to handle when cool.

Divide rested dough into 24 equal pieces. Roll each into a 2.5–3 inch round wrapper, keeping unused dough covered to prevent drying. Place ~1 tsp to 1 tbsp filling in center of each wrapper (enough to fill without overstuffing). Pleat and seal edges to form a half-moon or round purse. Repeat until all momos are formed.

Steam momos in a steamer basket lined with parchment or cabbage leaves for 10–12 minutes (for meat) or 8–10 minutes (for vegetable) until filling is cooked through and wrapper is tender. Remove and let cool slightly for 2 minutes before tossing.

Cook momos

In a small bowl whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sugar, 1 tsp dark soy or oyster sauce, 1 tbs chilli-garlic sauce and 2 tbs water. In a separate cup dissolve 1 tsp cornstarch in 2 tbs water to make a slurry. Set both aside.

Prepare sauce mixture

Heat a wok or large nonstick skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl. Add 3 sliced garlic cloves and 1 tbs julienned ginger and stir-fry 15–20 seconds until fragrant (do not burn). Add 1 cup red bell pepper, 1 cup yellow bell pepper and 1/2 cup sliced red onion. Stir-fry 1.5–2 minutes on high so vegetables are bright and slightly crunchy. Add 3 scallion pieces and quickly toss.

Wok-toss vegetables

Reduce heat to medium-high. Add 2 tbs house chilli blend and 1 tbs chilli-garlic sauce to the wok and toss with vegetables for 20–30 seconds to bloom the spices. Add the steamed momos to the wok in a single layer; gently toss with a pair of tongs or a spatula so wrappers do not tear. Pour the prepared soy-vinegar sauce around the edge of the wok and toss gently to coat. Cook 1 minute.

Add chilli blend and momos

Stir the cornstarch slurry briefly and pour into the wok while tossing; this will thicken the sauce to a glossy glaze in about 20–30 seconds. Remove from heat and drizzle 1/2 tsp sesame oil and 2 tbs chopped cilantro over the momos. Toss gently to combine. Taste and adjust with lime wedges, additional chilli blend, or a splash of soy if desired.

Finish with slurry and seasonings

Transfer Chilli Mo: Mo to a warm platter. Garnish with 1 tsp toasted sesame seeds and 2 tbs crispy fried onions if using. Serve immediately with lime wedges and a cold drink.

vegetable oil (for dough)

ground chicken or finely minced cabbage (filling)

green onions, finely chopped

soy sauce (filling)

sesame oil (filling)

salt (filling)

vegetable oil (for wok)

garlic, finely sliced

ginger, julienned

red bell pepper, thinly sliced

yellow bell pepper, thinly sliced

red onion, thinly sliced

scallions (green parts), cut 1-inch

house chilli blend (see note — can substitute chilli-garlic sauce + chilli powder)

chilli-garlic sauce

soy sauce (for sauce)

dark soy or oyster sauce

water (for slurry)

sesame oil (finishing)

fresh cilantro, chopped

lime wedges (to serve)

crispy fried onions

In a bowl, combine all-purpose flour and 0.5 tsp salt. Gradually add warm water while stirring with a fork until a shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.

Make the dough

In a mixing bowl, combine ground pork, chopped shrimp, green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 0.25 tsp white pepper, 0.25 tsp salt, and the optional egg if using. Mix thoroughly until sticky and well combined (use a cutting motion for best texture). Taste a small piece by pan-frying to adjust seasoning if desired.

After dough has rested, divide into 18 equal pieces (about 1-inch balls). Roll each ball into a 3-inch round wrapper, thinner in the center and slightly thicker at the edge, dusting with flour as needed to prevent sticking.

Form wrappers

Place about 1 tablespoon of filling in the center of each wrapper. Fold and pleat the edges to seal the dumpling completely, forming a round purse or crescent. Press the top to compact filling slightly. Ensure there are no air pockets. Repeat for all wrappers.

Fill and seal

Line a steamer basket with parchment paper with holes or cabbage leaves to prevent sticking. Arrange dumplings with space between them. Bring 2 cups of water to a boil in a wok or pot under the steamer. Place the steamer over the boiling water, cover, and steam for 8–10 minutes (until filling registers 74°C/165°F and wrappers look translucent).