Gary G.
Yelp
Recently moved from smaller digs across the street, Tasty Mo:Mo has doubled its seating capacity (18 at tables, 6 at stools) and expanded its menu with more frequent and numerous specials. The core of the menu, obviously, is the momo, a Tibetan-style dumpling that can be had steamed ("momo"), pan-fried ("kothey"), deep-fried (new), or doused in chilli sauce ("chili"), sand filled with pork, chicken, beef or vegetable. They all come eight to an order; the non-chilli versions come with two thick/smooth dipping sauces: tomato and chilli.
Quality is sky high, as they're made to order and this is what they do. It's best to order different fillings and different styles, then compare and contrast. But be sure to try some--especially the pork--without dipping. They're not just vessels for the dipping sauces; these momos pack enough fragrant flavor and juice gush to fly solo. Go ahead and use the sauce too, but appreciate that it's more of an elevating agent than a crutch.
There's a fried chicken dish that's not particularly crispy, but I don't think it's really trying to be. It's coated with that thick, tomatoey, spicy sauce and augmented with vegetables. Think of it more as a stew and it'll hit the spot.
A chilli potatoes special was a hit: basically a Himalayan/vegetarian version of poutine, with hot crisp fries, chilli sauce, and sauteed veggies.
The momos reheat well, but if you're intentionally getting extra to take home, the non-fried ones work best.
I'd like to see a little more menu expansion before giving a 5, but Tasty Mo:Mo is a very solid 4 and extremely consistent in high quality from visit to visit.
If you're considering a visit by car and fear the nearby Ball Square construction, here's some good news: whatever time you lose there will be made up by the more plentiful parking near Tasy Mo:Mo lately.