Comments on: Our Best Restaurant Meal in Manila This Year – Brava MAMOU!!!

By: Lynne

Lynne — Mon, 25 May 2009 05:00:45 +0000

We had been in Serendra last week. We were to treat a balikbayan friend at Mamou. We were already seated when the waiter approached us and told us that they have to go out somewhere. They should have not allowed us in and informed us at the door! Some people were still eating that time.

We just tried Conty’s across! Last time we tried Abe Hopefully next time, it would already be Mamou! Thanks for the great reviews.

By: artisan jun

artisan jun — Sun, 22 Jun 2008 09:45:40 +0000

Hello everyone!
I have tried dining at Mamou twice and I intend to go back as often as I want–except that busy skeds and distance get in the way.
So far, I love everything I tried. I don’t recall all the items I tried but I must agree with everyone else that Roast Pork and Chicken is a stand-out. Choose the red mountain rice! It gives the dish a distinct taste, which I love. Pork and chicken is roasted to perfection! And the black beans and sugar-glazed saba, together with the red rice, gives it a fresh Cuban taste. This tastes like chili con but hardly: it’s much much better!!!
Also, try the linguine alle vongole. Vongole pasta is one of my faves and I prepare this myself at home. To an extent, it irritates me (haha…) that Mamou’s version is simply better for reasons I don’t know. I just have to keep going back and ordering the dish til I uncover the recipe hahaha…
Anyways, service can still be improved. During my first time, I talked to a waiter who didn’t know quite well all he disches on the menu. I would normally ask: What’s your best-seller appetizer? why? best-seller pasta? why? what makes it distinct? if the waiter is clueless, I would ask: which one do you like best (assuming he has tried everything but this is a bit risky)? what i did was that asked for Mamou to give me advice on the menu instead. never the less, the food compensated well for the minor service issues.

By: livy

livy — Wed, 11 Jun 2008 03:09:20 +0000

I’ve heard great things about mamou’s food from friends and food blogs alike, so when my fiance and I decided to eat there last night, I had my expectations set real high. I wasn’t disappointed! I’m not really a fan of meat because I prefer seafood, but I must say and agree with everyone who has been raving about their steak that each bite will really melt in your mouth. Their bread was also excellent, soft and chewy, the way I like it.

I didn’t get too excited with their beer battered chicken though. I should’ve ordered the Roast pork and chicken instead.

By: Didi

Didi — Sun, 02 Mar 2008 01:57:22 +0000

I love Mamou’s Roast pork and chicken…certified comfort food!!! The sweet plantains balance the salt in the roast pork. and the beans that melt in your mouth…ahhhhh.

By: eos

eos — Sun, 27 Jan 2008 12:57:46 +0000

stove …

Wylie Dufresne (WD-50 New York) is an expert in what you are saying.

I came across a DISCOVERY CHANNEL episode which talks about using liquid nitrogen in making instant ice cream.

try to get hold of a copy of NEXT IRON CHEF (REALITY SHOW). In one of the episodes, chefs were ask to use non-traditional method of cooking. it would be something that will interest you.

By: Fred

Fred — Thu, 20 Dec 2007 08:46:58 +0000

I ate at Mamou today. The steak was a little salty, but Mamou generously offered to replace it. I declined – the food was still much better than I had expected (and MM’s post made me expect a lot). I will be back to try the rest of the menu.

By: Henry

Henry — Thu, 20 Dec 2007 01:32:43 +0000

Stove Tamer,

Am not a hotelier nor restauranteur, but we do have a home based food business. I am still playing around with the sous vide method, but am also interested in the alginates and gums to come up with interesting textures. Suprisingly, I saw CIGI promoting the use of liquid nitrogen in culinary applications.

By: Marketman

Marketman — Wed, 19 Dec 2007 14:17:29 +0000

Mamou, thank you for your comment, and thank you so much for letting all of the readers know that you and your staff are so committed to constantly improving the Mamou experience. I don’t typically readily use the phrase “The Best” for many of my posts so I do reiterate that our meal at Mamou a few weeks ago was indeed the best restaurant meal of the past year for Marketman… Have a great holiday season!

By: Mamou

Mamou — Wed, 19 Dec 2007 14:04:06 +0000

Dear MM,On behalf of the team at Mamou I would like to thank you and your readers for the reviews and comments on your dining experience at our Home kitchen. Since our opening last July 23 we have been humbled and overwhelmed by the reception we have received from you our valued clients. At Mamou it is our hope to be able to provide a dining experience that allows one to enjoy a meal with family and friends that is h opefully have a pleasant time as well. I know there have been occasions where we have not been able to provide the level of service that our clients or we expect, and for this we humbly apologize. It is our policy at Mamou that should the dining experience not meet ones expectations; we ask that any one of our staff be notified so we can rectify the deficiency immediately. We try time permitting to replace the item or if not its on us. As for the experience, we are constantly trying to improve on our service and your and the other readers views are a constant source of information. We thank everyone for their comments as this is the best way for us to continuously improve our service. Happy Holidays to one and all!

Sincerely Malou Fores of Mamou

By: stove_tamer

stove_tamer — Wed, 19 Dec 2007 04:23:24 +0000

Stagiaire, Henry & APM

Would you happen to have restaurants anywhere? Anyone who is into Sous Vide cooking and Molecular Gastronomy would be an interesting place to dine in…

Are you hoteliers or restaurateurs? few places can afford a thermal circulator or a combi-steamer…

with regards to vacuum packing machines, there are a lot of commercial grade ones that are not so expensive… think Asian made ones…