The Toronto Food Blog has spent a lot of time in Cabbagetown over the years.  We lived there for a good stint and have always enjoyed the diversity & edginess that accompanies downtown living.  Momo Ghar is a new(ish) spot that’s really gaining some momentum, solidifying themselves as a mainstay in the ‘hood.

We sure do wish they’d been around back in the day, but we’re making up for lost time by dropping in every couple of weeks to try everything on their Tibetan menu.

Sonam owns and operates Momo Ghar.  He’s got the hospitality game down with his friendly and approachable disposition.  Like us, he spent many of his formative years living in Cabbagetown after immigrating from Tibet (b/w/o India) in his early teens.  He’s sharing his culinary skills and love for Himalayan cuisine with his neighbourhood, and we can’t get enough.

Proclaiming that any one place has the “best” Momos is a touch too political for us.  We will say, however, that the vibe at Momo Ghar never disappoints.  And we feel comfortable intimating that for an eastside Tibetan spot, Sonam and his kitchen are at the top of their game.

The menu is adorned with interesting appetizers.  Their Laping is, perhaps, the best thing we’ve eaten this year.  The prep required is nothing short of astounding.  Sonam tells us that he hand-rolls starch and lets it rest for over 24 hours.  Once ready, he uses it to wrap a melange of carefully diced garlic, chillies, tomato, red onion, cilantro, kukure potato chips and alfalfa sprouts.  Served floating in a chilli-soy emulsion, this dish will definitely be appearing on our Best of 2023 recap dropping New Year’s day.

Gyuma is traditional Tibetan blood sausage that gets pan-fried and finished with chillies.  This dish is a texture bomb.  The meat is dry yet oily; it’s chewy to start then smooth to finish; crunchy on the outside and, well, you get the idea.  If you’re feeling adventurous or just have a craving for meat, give this dish a try.

Chow Mein is also a great plate for sharsies.  A sizable serving, it comes loaded with veggies and tossed in aromatic spices & chilli oil.  The heat on this bad-boy lingers (in the best possible way), and they can be spiced to-order.  ཚ་པོ  

Okay, we’ve held off for as long we as can.  We’ve saved the best of last.  Guess what?  We absolute love Momos!

Sonam makes them fresh everyday, and orders steadily roll out of his kitchen until they sell out.  Service!

Deep-fried, pan-fried, steamed, finished in sauce or served on a skillet…  you’re not going to find a better Momos on Toronto’s eastside.

Fillings?  Take your pick!  Pork, chicken, beef, cabbage, paneer, potato.  The accompanying sauces are homemade and vary to compliment each bite.

Art on a plate.  Such a fun sharing-menu for date night.

Next time you’re in Cabbagetown, be sure to stop in at Momo Ghar and tell Sonam we say “what’s up?”  We’re confident that you, too, will become regulars.

Perhaps we’ll see you there!