Momo the Shrimp

A discovery of prawns from all over the world, cooked in different ways, all more delicious than the others. If you are lucky enough to occupy a table in front of the open kitchen, where the boss and his team work, you will be amazed.
A particular and surprising concept but of incredible quality.
Momo, at the start, it was Moïse Merali, the former chef of the Dernier Tri, in Ohain, who, in 2008, had the idea of ​​launching an establishment entirely devoted to seafood products. In Waterloo, a stone's throw from the capital but without the traffic and parking problems of the latter, the idea works immediately. With its menu which revolves exclusively around fish and shrimp, the concept is rapidly gaining success, both with critics and the public, multi-distinguished as it is, both in the press and in specialist guides.

In 2016, he decided to hand over to Thierry Vanholsbeek, the current boss. A graduate of the hotel school in Namur, he went through the restaurant of the Atomium and the kitchens of NATO, among other places, before launching his own catering service in the Florennes region, under the name "La Tit Faim ". Among his titles, in 2000 he obtained a Culinary Grand Prix at the Marise and Jean Lenoir competition in France and was 3rd winner in the competition for the first maître d'hôtel in Belgium. In addition, he joined the great family of Euro-Toques Chefs in June 2016 and was inducted Maître-Rôtisseur in March 2017 by the prestigious Chaîne des Rôtisseurs.
A sober and chic decor

By taking up "Momo the Shrimp", this wise professional understood that you don't change a formula that works and even less a winning team. This is why he decides to keep around him a good part of the previous staff, does not change much to the sober and chic maritime decor of the house and retains the exclusively "maritime" character of the gourmet offer. So much so that the only way to enjoy a piece of meat there is to order it in advance!
In terms of seafood cuisine, we must never lose sight of the fact that the key to success lies in one essential factor: the absolute freshness of the product. At Momo la Prawn, this is guaranteed by a guaranteed supply twice a day, in fact at each service. Thanks to the complicity acquired over the years with his supplier, Thierry Vanholsbeek can guarantee his clientele, largely made up of unconditional fans, a cuisine that is simply irreproachable in terms of a short circuit from the sea to the plate.
The accuracy of cooking

Another fundamental element in cooking fish lies in the accuracy of cooking. And here too, we can only salute the perfect mastery of this art which provides on arrival preparations that are simply magnificent in texture, further amplified by sauces and accompaniments systematically made to order for the greatest pleasure of the tasters.
Soles, cod, turbots but also sea bass, salmon, swordfish, monkfish, sea bass and many other varieties of seafood products are thus treated to the best of their flavor through both classic and inventive combinations, the objective always being the balance of cooking and flavors.
On his arrival, Thierry Vanholsbeek had however noticed that, despite the sign, the menu offered very few variations of shrimp. This is why he then decided to add to the menu an impressive series of preparations revolving around all the varieties of the friendly decapod. An initiative that is all the happier as it does not currently know of any other similar proposal in Belgium.

This is how, on the menu, in addition to the classic “tomatoes with small gray North Sea” and “the essential house gray shrimp”, you can find other much less common prodiots. Among no less than 11 varieties presented, you can discover the delicious red shrimp from Argentina, the tasty “Nobashi” shrimp from Japan, the delicate Obsiblue shrimp from New Caledonia or even the more than impressive “carabineiros” from the Caribbean. It should be noted that these little marvels can be offered in tasting trays of six small or six large, all different, but also the royal tray which includes the 11 varieties.z
In glasses, Thierry Vanholsbeek wants to keep a great freedom of choice by not being tied to any big house in particular. Always on the lookout for authentic wines from each region, he gladly promotes original grape varieties and lesser-known but quite attractive appellations, whether they are French or from more exotic countries. There is even Belgian wine in the cellar book!
An unbeatable lunch

Momo la Shrimp, 202 chaussée de Bruxelles in 1410 Waterloo. Such. 02/351.21.00.
Web: www.momolacrevette.mobi
Open Monday to Sunday noon from 12:00 p.m. to 2:00 p.m.
Monday to Saturday evening from 7:00 p.m. to 11:00 p.m.
Closed on Sunday evening.