Momo Valley in Beacon hand-pleats dumplings to order using recipes from a family lodge below Everest Base Camp, run by Jyoti Lama and her parents.
Momo Valley started as a stall in the Hudson Valley Food Hall before moving to Main Street. It's still a family operation: Jyoti Lama manages the front while hand-pleating dumplings alongside her mother Yangji, and her father Karma handles the curries and sauces. The family ran a lodge and restaurant in Namche Bazaar, the last town before Everest Base Camp, before moving to Queens in the early 1990s and later to the Hudson Valley, following Yangji's cousin LJ Sherpa, who owns Beacon Natural Market up the street.
The momos arrive filled with chicken, beef, yak, or spinach and cheese, with the house Cool-Soupy-Sauce (mild, spicy, or ghost-pepper hot).
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