Hakka Himalaya : House of MO:MO

Two comfort vocabularies share one Princess Street menu at Hakka Himalaya : House of MO:MO, and the dumpling in the name gets to act as both anchor and overture. The colon in the second half is the giveaway: the dumpling is not a section of the menu but a house-identity declaration. Steamed Mo:Mo is the Himalayan baseline; Jhol Mo:Mo is the same dumpling under a thin, chili-bright broth; the Chef's Trio Mo:Mo: Platter and the Half & Half Mo:Mo: Platter let a table read the kitchen across formats before committing to a single plate. The Kingston address opened in 2025 as a Nepalese-cuisine kitchen that also runs the Hakka-Indo-Chinese line, which means the appetizer board can move from Laphing and Chatpate into Chicken Lollipop without crossing a stylistic seam.

The momo program is the structural piece, and the dumplings are made fresh in-house — which is what lets the format variety read as one dough getting full expression rather than a printed list padded out. Steamed, jhol, sadeko, pan-fried, malai, fried, and half-and-half builds treat the house dumpling as a working program rather than a single appetizer slot, and the trio platter is engineered for the kind of group order where nobody wants to pick just one. Past dumplings the menu opens into the meal-set lane — Thakali Khana Set as the most complete Nepalese plate, with Dhido Set and Nepali Khaja Set carrying the same complete-meal weight for diners who want the visit to feel structured rather than scattered. Laphing, Chatpate, and Thukpa keep the Himalayan street-food register visible alongside the sets, and Nepali Authentic Chowmein and Nepali Authentic Fried Rice cover the noodle-and-rice middle of a table.

The Hakka-Indo-Chinese side opens with Chicken Lollipop — crisp, sauced, compact enough to share — and runs through Szechuan Chicken, Chili Chicken, and Tangra Masala Chicken as the sauced-main version of the same bold direction. The vegetarian path is wider than a token substitution list: Chili Paneer alongside its own paneer and tofu preparations, cauliflower, mixed vegetable, soya chaap, veg thukpa, and a Thai Mango Salad give plant-leaning diners several legitimate ways through the menu without dropping back to a single substituted entrée. Masala Tea Cup and Mango Lassi sit on the drinks line as the natural pairings for chili-forward plates, with beer, mocktails, and cocktails on the broader list when a meal wants more than a single cup alongside it.

The downtown shape is practical rather than decorative. The kitchen runs eleven in the morning to eleven at night every day of the week, so the same menu serves a walk-in lunch crowd, a takeout order at three, a family dinner at seven, and a late plate after the rest of Princess Street has slowed down. Lunch Combo A, Lunch Combo B with Chowmein, and Lunch Combo C with Fried Rice are listed at twelve forty-nine as current menu items rather than a separate daily-special schedule, which makes the weekday-value move available whenever the door is open. Pickup and delivery flow through the restaurant's own online ordering page, and the family-combo formats give a group a way to build a fuller table without scattering across a very broad menu.

What the place offers a downtown Kingston diner is two things at once — a Himalayan menu wide enough for discovery and a Hakka kitchen practical enough for the second and third visit. The dumpling is the obvious entry point, the Thakali set is the move once the kitchen has earned trust, and Chicken Lollipop into a sauced main is the version of the visit that returns to known comforts. Cautious eaters can stay on Steamed Mo:Mo and a meal set; bolder ones can climb the Szechuan and Tangra ladder; a vegetarian table never has to ask for a workaround. The Williamsville stretch of Princess Street has been collecting newer kitchens for a while, and this one carries two traditions on the same menu without thinning either.