Every morning begins with rolling dough and balancing freshly ground coriander, timur pepper, and minced fillings for our mo:mo. Each dumpling is pinched by hand into neat pleated parcels before meeting the steam baskets.
Alongside our dumplings, we prepare traditional dhindo sets from ground millet, vigorously stirred in seasoned iron pots until thick and glossy. Guests dip hot bites directly into spiced goat curry and clarified butter.
Antwerp's midnight kitchen
Neighborhood diners, shift workers, and diaspora gather along Van Arteveldestraat for unhurried meals that sustain both body and spirit. Our tables offer a casual room where steaming thukpa and spiced tea are served without pretense.
With continuous service from ten in the morning straight through midnight six days a week, the stove stays lit for late arrivals craving authentic regional sustenance long after most Antwerp kitchens have closed their doors.
Traditional cooking awaits
Browse our complete selection of steamed mo:mo dumplings, hot noodle soups, and communal Nepali khana platters.