10 Questions with MoMo Nepalese Street Food

Nepalese cuisine is still fairly niche on the street food scene in Britain, so for Nepal native Pedro of MoMo, his aim was to bring the memories of his homeland to the streets of East Sussex. With a food truck in tow and a dark kitchen set to launch soon, we caught up with Pedro to get his words of wisdom on starting up and what brings him inspiration.

What made you want to launch your own business?

I have been passionate about cooking food since I was a child. I used to sit and watch my mum cooking the family food daily and learnt a lot of my cooking from her. I wanted to provide people with a different choice of food, something they may not have tasted before.

What do you know now that you wish you knew when you started out a year ago?

Every day is a day for learning but I wish I knew how fast the business would grow so I could have been a little more prepared with extra space and staff.

What memories does food conjure up for you?

My native country and my family. I love the food I cook and I have been told this reflects in my dishes. Many people tell me their own stories of visiting Nepal which I love to hear. They also say they can see my passion of cooking through my food presentation and passion of my native country from the decor I have added and continue to add to my truck.

What do I absolutely need to try off your menu?

Everything…but, personally I would say the chicken or vegetable momo and the pulled pork bao bun will have you licking your lips.

Who do you admire most in the industry?

My mum; the amount of time and effort she’s put into making me the person and chef I am today, I will be forever grateful.

I also get some inspiration and possible ideas from shows like MasterChef which I enjoy watching when I get the chance.

What do you love most about your job?

Sharing Nepalese food with the local community and meeting new and regular customers everyday.

Favourite events to trade at?

I mainly trade at brewery taprooms, however sometimes the private events allow my creative and tastes to really shine through. I try to keep my regular menu less spicy to be able to provide amazing tasting food for everyone’s tastebuds.

What would be a dream food collaboration for you?

I would love to provide my food in a multi food venue such as the Shelter Hall in Brighton.

Where would you like to take the business in the next 5 years?

We are opening up a dark kitchen in Crowborough in the new year, so opening up another kitchen or restaurant and multiple food trucks is the aim.

What advice would you give to others thinking of starting up?

Don’t be scared to put the work in, its not easy but its not impossible. On days when you think of giving up, keep pushing through and achieve the goal and live the dream !