Two dishes in particular are warming the souls of Melburnians: Thukpa and Jhol Momo. As Melbourne’s temperatures drop and fog settles over its tram-lined streets, the city’s diverse food scene transforms into a haven of comfort cuisine. While dumplings remain a staple winter favourite, a growing culinary shift is underway. Food lovers across the city are beginning to look beyond pan-fried dumplings and xiao long bao, exploring deeper into the Himalayan heartland..
These Nepali winter staples are gaining traction not only within the city’s vibrant South Asian communities but also among adventurous foodies who crave something hearty, soulful, and a little bit spicy. So what exactly are Thukpa and Jhol Momo, and why are they becoming Melbourne’s new winter obsessions?
What is Thukpa?
Thukpa is a hot noodle soup that originates from the eastern Himalayan regions, particularly from Tibet and Nepal. A traditional bowl of Thukpa is packed with hand-pulled noodles, seasonal vegetables, and your choice of meat, most commonly chicken, beef, or mutton. The magic lies in its deep, aromatic broth flavoured with garlic, ginger, chillies, and Nepali spices that make each spoonful feel like a warm hug.
It’s not just a dish—it’s an experience. It carries with it stories of chilly mountain nights, families gathered around firewood stoves, and the richness of Himalayan culture.
In Melbourne, where winters can feel long and damp, Thukpa brings a warm, comforting relief. It’s light enough to enjoy as a lunch, yet filling enough to be a full dinner. And for those who love a bit of spice, the chilli-laden versions offer the perfect way to heat up from the inside out.
What is Jhol Momo?
If Thukpa is the Himalayan answer to ramen, Jhol Momo is its answer to soup dumplings, with a twist. Jhol Momo are steamed momos (Nepali-style dumplings) bathed in a tangy, spicy, aromatic broth or sauce. The word “jhol” refers to liquid or gravy in Nepali. The sauce is typically made from a mix of tomatoes, sesame seeds, mustard seeds, and Nepali spices, sometimes with a splash of lime and a generous hit of chilli.
The result? A dish that’s simultaneously comforting and exciting—a flavour explosion that combines soft dumpling wrappers with juicy fillings and a chilli-tomato soup that demands to be slurped.
In Melbourne, where dumpling culture is rich thanks to its multicultural population, Jhol Momo in Melbourne offers something delightfully different. It feels familiar yet new—an evolution of the dumpling experience that adds warmth, complexity, and spice.
Why Are Thukpa & Jhol Momo Trending in Melbourne?
1. The Search for Comfort Food
During winter, people naturally gravitate toward hearty meals. Thukpa and Jhol Momo offer warmth, fullness, and deep flavours. Unlike many other comfort dishes, these two options are also relatively healthy, often made with fresh vegetables, lean meat, and homemade spices.
2. Rising Popularity of Himalayan Cuisine
The past few years have seen growing interest in Himalayan cuisine across Australian cities. Melbourne’s foodies are constantly seeking new culinary adventures, and Nepali cuisine offers just that—a blend of Indian, Tibetan, and Chinese influences that feels both familiar and refreshingly unique.
3. Cultural Representation
Melbourne is home to a significant Nepali and Tibetan diaspora, and as these communities grow, so do their contributions to the city’s food culture. New restaurants, food trucks, and market stalls are introducing Melburnians to traditional Himalayan dishes that go beyond butter chicken or chow mein.
4. Viral Social Media Buzz
Instagram and TikTok have played a huge role in spreading awareness of these dishes. Videos showing steamed momos dunked in spicy jhol or steamy bowls of Thukpa with melting chilli oil draw thousands of views, prompting adventurous eaters to seek them out.
Where Can You Find Thukpa and Jhol Momo in Melbourne?
Thukpa and Jhol Momo are becoming increasingly available in Melbourne’s multicultural suburbs, particularly in areas like Melbourne CBD, Brunswick, Box Hill, Glenroy, and Nunawading. Local Nepali restaurants are proudly showcasing these dishes, often served with regional variations.
- Some eateries offer vegan Thukpa with tofu and mushroom broth.
- Others add a twist to Jhol Momo with fried momos instead of steamed ones, creating a crispy-soft contrast.
- In several food festivals or street markets, you may now find pop-up stalls offering these winter delicacies as grab-and-go comfort meals.
Thukpa vs. Ramen: A Melbourne Perspective
It’s easy to compare Thukpa to Japanese ramen, but the two have distinct identities. While ramen often features pork broth and soy-based flavours, Thukpa leans into ginger, turmeric, and chilli, with clearer, spicier broths. Thukpa also tends to be less oily and lighter on the palate, making it a good alternative for health-conscious eaters.
How to Enjoy Jhol Momo the Right Way
There’s a bit of an art to eating Jhol Momo:
- Let the momos soak in the jhol for a few minutes so the dumpling wrappers absorb the tangy sauce.
- Scoop a little jhol with each bite—it’s not just for decoration.
- Enjoy with Nepali-style pickles or a side of beaten rice for the full cultural experience.
For those who can handle heat, ask for the “extra spicy” version, just be ready for tears (of joy or chilli)!
Final Thoughts
Melbourne’s food culture thrives because of its ability to embrace new flavours. Thukpa and Jhol Momo are more than just trendy dishes. They’re windows into the heritage of a region that rarely gets the spotlight.
As the winter chill deepens, expect to see more steaming bowls of Thukpa and fiery plates of Jhol Momo showing up not just in restaurants but in food trucks, weekend markets, and even dinner parties across the city.
So this winter, go beyond dumplings. Warm up with a soulful bowl of Thukpa or spice things up with Jhol Momo. These Himalayan treasures might just become your new cold-weather cravings.
