Two Years Later, the Crispy Pan-Fried Momo Still Haunts My Memory

Wandering de Pijp in Amsterdam, my feet automatically turned into the alley off Albert Cuypstraat—Lakhay, the Nepalese restaurant I’d stumbled upon two years ago, still glowed with warm yellow light. Pushing open the door, that familiar mix of spices and naan’s wheat aroma hit me, and the owner peeked out from the bar, somehow recognizing me: “Still want pan-fried momo?” Turns out good flavors really do etch themselves into memory. Two years on, business is booming—by 7 PM, the place was packed. A Dutch uncle at the next table nodded, fork spearing a “soup dumpling,” and there were two more Nepalese tapestries on the wall than before; even the turmeric scent in the air felt richer. 🍆 Fried Eggplant: A “Mysterious Obsession” Even Without Sauce I can’t help ordering fried eggplant every time, even though I know “it’s bland without sauce.” Thick slices of eggplant, coated in a thin batter, fried to golden crisp—crunchy as potato chips on the outside, soft and tender inside, with a hint of charred smokiness . The (standard) dip is green mint chutney, tangy with a kick of spice. Dip the eggplant, and it instantly transforms from “bland” to “stunning.” When I asked the owner why the eggplant itself has little flavor, he laughed: “Nepalese fried foods are about ‘complementing’—the dip should be the star!” That said, I still sneak a few bites plain—the crunch of that crust is tempting enough. 🥟 Three Ways to Momo: Steamed Freshness, Pan-Fried Crisp, “Soup” Juiciness—Mix and Match Is Key Lakhay’s momo is a memory etched in DNA. This time, I went all in with a mixed platter: four each of steamed, pan-fried, and “soup” momos, with pork, chicken, and vegetarian (potato + spinach) fillings. Steamed momos: White wrappers tinted pink, pleated like little ingots. Juice dribbles down your hand when you bite in—pork filling mixed with onion, sweet and fresh, perfect with red chili sauce for a gentle kick. Pan-fried momos () are my ride-or-die! The bottoms are charred black and crispy, crunching like rice crackers when you bite. Thicker than steamed wrappers, with more chew, the chicken filling has a hint of fennel—spice that lingers, growing richer with each bite. The so-called “soup momos ” aren’t really soup dumplings, but thinner-skinned and juicier, with juices that “squirt” when bitten—watch the heat! The vegetarian “soup momos” are a surprise: creamy potato mash mixed with spinach freshness, delicious with mint chutney, light enough to forget they’re meatless. The owner says many Dutch first-timers call momos “Nepali dumplings,” but he always corrects them: “Momo is momo—with a little Himalayan spice soul that dumplings don’t have.” 🐑 Traditional Nepali Lamb Stew: Warmth of “Home” in Curry Served in a brass pot still steaming, the deep brown curry piles high with lamb chunks, hiding green beans and spicy potatoes underneath. Digging in with a spoon, the lamb is tender, every fiber soaked in curry—spices that echo Indian curry but aren’t quite the same: less masala punch, more warmth from turmeric and cinnamon. The owner says he adds Nepalese yellow ginger powder: “It’s my mom’s recipe.” The long-grain rice soaks up the curry, each grain glistening, perfect mixed with mashed potato—creamy and hearty. A couple at the next table photographed the lamb with forks; the woman said “gentler than the curry I had in Delhi,” and the man smiled, passing her the last potato. Good food, it turns out, really softens people. Scrolling through two-year-old photos on my phone, the fried eggplant was plated more casually back then, no vegetarian option in the momo platter, and the lamb stew pot was smaller. The owner says he’s added more “mild” dishes for Dutch tastes, but for regulars, he still cooks it “the most Nepali way.” At €26 per person, it’s not cheap in Amsterdam, but by the third pan-fried momo, you get it: some flavors are worth waiting two years for, worth remembering “closed Wednesdays,” worth rushing to claim a table by 6 PM. Leaving, the owner pressed a homemade Nepali cookie into my bag, sweet with a hint of turmeric: “Next time, try the Tibetan noodles—new on the menu.” Yeah, next time, I won’t wait two years. #HiddenGemRestaurant #Amsterdam #AmsterdamLife #WhatToEatToday #WhatToHaveForDinner #DinnerInspiration #AmsterdamEats #DailyEats #RecordDailyEats #EatSeriouslyToday