You’re driving down Route 27 in Somerset, NJ, and honestly, if you blink, you might miss it. Nestled near Franklin Memorial Park, Momo Kingg Chin Chin doesn’t look like much from the outside. It’s a modest storefront. The signage is straightforward. But the moment you pull into that parking lot and the scent of toasted Szechuan peppercorns and steamed dough hits you, you realize you’ve stumbled onto something special.
People get confused by the name. Is it a chain? Is it a fusion experiment? Basically, it’s a local legend that bridges the gap between traditional Himalayan soul food and the bold, greasy-in-a-good-way flavors of Indo-Chinese cuisine. While big-box restaurants try to "unpack" authentic flavors for the masses, Momo Kingg just makes food that tastes like someone’s grandmother is in the back hand-pleating every single dumpling. Because, well, they kind of are.
What Most People Get Wrong About the Menu
When you walk in, the first thing you’ll notice is the dual identity. The "Chin Chin" part of the name points to the Chinese influences, but the heart of the operation is purely Nepalese. A lot of first-timers make the mistake of just ordering "dumplings." That’s a rookie move. In this kitchen, a momo isn't just a dumpling; it’s a vessel for a specific type of spice profile that you won't find at your neighborhood dim sum spot.
The Chicken Momo is the undisputed heavyweight champion here. Most places serve a dry, overworked filling. Here? It’s juicy. The dough is delicate enough to be translucent but sturdy enough to hold the broth inside. When you bite into a steamed momo, you get that hit of ginger, garlic, and cilantro that defines the Kathmandu style.
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The Jhol Factor
If you haven't tried Jhol Momo, you haven't actually eaten at Momo Kingg. Jhol refers to a spicy, tangy tomato-based gravy. It’s served cold or at room temperature over the hot dumplings. It sounds counterintuitive, but the contrast is incredible. The sauce uses timur (a Nepalese peppercorn similar to Szechuan but more citrusy), giving it a numbing kick that lingers. Honestly, it's addictive.
Beyond the Steamer: The Indo-Chinese Fusion
While the momos are the draw, the Indo-Chinese side of the menu—often referred to as "Chin Chin" style—is where the heat lives. This isn't your standard takeout. It’s the kind of food born in the streets of Kolkata, where Chinese immigrants adapted their techniques to local Indian spices.
- Chilly Chicken: This isn't "chili chicken" from a can. It’s bone-in or boneless chicken, pan-fried until the edges are crispy, then tossed in a sweet-and-spicy garlic sauce.
- Gobi Manchurian: Cauliflower florets that stay crunchy even after being drenched in a soy-based, ginger-heavy glaze.
- Hakka Noodles: These are thin, smoky, and tossed with just enough cabbage and carrot to feel "healthy" while definitely being the ultimate comfort food.
The spice levels here are no joke. If you ask for "spicy," they will believe you. Be careful.
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Why the "Momo Burger" is Actually a Thing
You might see Momo Burg on the menu and think it's a gimmick. It’s a chicken or veg momo tucked inside a bun with specialized sauces. Is it weird? Maybe. Is it surprisingly satisfying for a quick lunch on the go? Absolutely. It’s a testament to the restaurant’s willingness to play with their food while keeping the core flavors intact.
The Reality of the Experience
Let’s be real for a second. Momo Kingg Chin Chin isn't a fine-dining establishment. It’s a small space. On a Friday night, the wait for takeout can be a bit of a marathon because every local within a ten-mile radius is craving those Beef Manchurian platters. The interior is cozy—some might say cramped—but that’s part of the charm. You see the kitchen. You hear the clatter of the woks. You smell the steam rising from the large metal mucktoos (momo steamers).
Some reviewers have pointed out inconsistencies over the years, which is the reality of any small-scale, scratch-made kitchen. Sometimes the fish chili is a bit saltier than usual, or the wait time exceeds the estimate on the app. But for the price point—most momos sit comfortably around the $7 mark—the value is hard to beat in 2026.
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How to Order Like a Regular
If you want to get the most out of your visit, don't just stick to the "Most Popular" list on Uber Eats.
- Get the Combo Platter: If you’re flying solo, the Chicken or Veg Combo Platter gives you an entrée, fried rice or noodles, and a spring roll for around $11. It’s enough food for two meals.
- Ask for the Achar: The orange sauce (achar) that comes with the momos is liquid gold. Ask for an extra container. You'll want it for your rice later.
- Check the Hours: They’re usually closed on Tuesdays. Don’t be the person who pulls into the lot with a craving only to find the "Closed" sign staring you down.
- Try the Thukpa: Especially in the winter months, their noodle soup is a sleeper hit. It’s hearty, peppery, and feels like a hug for your stomach.
Momo Kingg Chin Chin has survived because it doesn't try to be something it’s not. It’s a family-run-feeling spot that delivers heavy-hitting flavors without the pretense. Whether you're a Himalayan food purist or just someone looking for a better version of spicy noodles, this Route 27 staple remains a mandatory stop.
Next time you're in Somerset, skip the chains and head toward the scent of steaming dumplings. Start with a plate of Jhol Momo and a side of Szechuan Fried Rice. Your taste buds will thank you, even if your spice tolerance takes a hit.
To get the freshest experience, call in your order directly or visit during the lunch rush when the steamers are at full capacity. Check their current menu on their official site or local delivery apps before heading out, as they occasionally update their seasonal specials like the Thai Red Curry or various party tray options for larger groups.