08 October 2017: New Kitchens On The Block 3.0 at Mess Hall

More momo, please. / DCist

"Dumplings have been steadily on the rise in D.C., and Dorjee Momo is angling to be a new heavyweight. Chef Dorjee Tsering's menu of Tibetan "nomad style" dumplings and Himalayan street snacks are filled with savory meat like chicken and lamb and popping with layers of Southeast Asian spice. For now, follow along on Facebook to find them at pop-up events around town or contact them about private dinners and catering. A more permanent location is hopefully in the works down the line." 

Photos by Travis Mitchell.

22 August 2017: Dorjee Momo x Thip Khao

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Our pop-up at Thip Khao was an intimate and exciting dinner party with 9 generous dishes in 4 set courses, with guest chef contributions from Chef Miranda Rosenfelt of Sally's Middle Name and Chef Ed McIntosh from Tortilladora, as well as contribution from our Union Kitchen Accelerator cohort member Sasya Foods. Our welcome cocktail was the "Samsara on the rocks" with gin, cocci americano, grapefruit, and orange. Full menu to the left. 

Thank you to our wonderful guests, community partners, private dinner hosts, and friends, including Union Kitchen and the U.K. Accelerator Program, Chef Seng & Chef Bobby & Chef Jacob at Thip Khao, Sally's Middle Name, Tortilladora, Sasya Foods, Foodhini, Kiva, the Seo Family (Beth Seo, Chris Seo, Casey Seo), Dr. Zeff Bjerken, Nathan Davis & Taylor Cleland, Ally Lynn Taylor, Peter Hershey, and Dim Sum Media.

Photos by Peter Hershey.


24 July 2017: Dorjee Momo x Sally's Middle Name

Our second pop up was awesome! Thank you to all our guests - it was a joy to serve you. We sold out of reservations quickly, and served 100 people. Thank you to the team: our friends and mentors at Union Kitchen,  Sam, Aphra, Armani, Angel, Enti, Laura and Nicholas at Sally's Middle Name, and Nathan, Taylor, Beth, Chris, Casey, and Stephen of the #momosquad.

We also added new items to the menu:

  • Nimbu Custard Tartlets (tsampa brown butter crust, fresh blackberries, champagne grapes soaked in rose water, chrysanthemum leaves from Little Wild Things, local bee pollen, and honey)
  • Miso Poppy Corn Pickles (shoyu miso, organic apple cider vinegar, black poppy, fresh white and yellow corn)
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11 July 2017: Dorjee Momo x Sally's Middle Name

Our first pop up was a success! We sold out in 24 hours, and accepted walk-ins during the run of service.

The menu included:  

  • Sichuan Eggplant Salad (chilled eggplant salad with pickled ginger, dragonfruit laboo kharpo, white scallion, sesame, mala oil)
  • Yellow Nepali Laphing (noodle crepe roll with gluten sponge, raw garlic, red chili vinaigrette, green onion)
  • Roadside Pickles (pink radish with green chili and lemon, carrot with coriander and dill, black grape with cinnamon and clove)
  • Chicken ChuMok (chicken soup dumplings, watercress, black sesame, brown beech mushrooms, fry garlic, star anise oil)
  • Lamb Momo (steamed lamb dumplings with Chef Dorjee's secret 21-ingredient chili dipping sauce)
  • Kashmiri Kheer (coconut milk, saffron, pistachio, vanilla bean, cardamom troma)
  • Goat Cheesecake (goat cheesecake, tsampa brown butter crust, honey glass, gem marigolds, chrysanthemum leaves)

Thank you to everyone who contributed their time and energy to make it happen!







Exclusive feature with our Union Kitchen neighbors Foodhini: authentic multicultural meals, crafted by emerging immigrant chefs, delivered to your door. As seen in Washingtonian Magazine.

06 August 2017: Celebrating Machik's first 25 post-secondary graduates of the Khelen Fund

The Machik Khelen Fund tackles the gap in educational attainment of rural Tibetans in Tibet by investing in post-secondary education. Our Board member, Dr. Losang Rabgey, is the co-Founder and Executive Director of Machik. We are proud to support Machik's initiatives and respect the practical impact their programs have on the lives of Tibetans inside Tibet. For this celebration, we provided vegetarian momos to the attendees, at WeWork Apollo off H Street NE.

Photo by Peter Hershey.

Photo by Peter Hershey.

20 July 2017: Up Top Acres x Foodhini

We made Chilled Sichuan Eggplant Salad with a side of Black Grape Pickles and Lemon Chili Radishes for the cocktail hour at Foodhini's first dinner among the beautiful urban farms of Up Top Acres. Foodhini partners with budding home-taught chefs from our diverse immigrant & refugee communities to celebrate their stories, heritage, and cultures through their delicious foods.

Photo by Peter Hershey.

Photo by Peter Hershey.

Photo by Peter Hershey.

Photo by Peter Hershey.