Mamou’s kitchen

It scores high on personal service and the steak is not bad either, says Ces Rodriguez

Photos by Jocas A. See

Prime grade porterhouse steak. Photo by Jocas A. See

Setting. Casual dining with mostly six to eight-seaters. Warm colors dominate, with wooden floorboards, wooden chairs in red leatherette, ever-so-slightly scratched tabletops, backlit smoked glass cupboards behind the serving counter, and butler pendant lights create a laidback vibe. Owner Malou Fores whose nickname is Mamou says the restaurant is an expanded version of her dining room at home. Mamou is a “home kitchen” that can get a little loud at times. Regulars call the waiters by their first name and the owner herself warmly works the room.

Food. There’s truffle flavored vegetable mushroom soup and tuyo salad, steamed love Maine lobster and kurobuta (Japanese black pig) sinigang or sour soup, venison curry and pancakes. The menu makes do with whatever is fresh and available. We had grana padano cheese sliced into sticks and served with fuet Catalonian salami and a saucer of honey (P295 or about US $6) for appetizer. The combination of the aged taste of the cheese with the fattiness of the salami swirled with a sweet coating was delightful. The vegetable, mushroom and barley soup (P215) was resonant and hearty. The piece de resistance: an 800g dry aged USDA prime grade porterhouse steak (P3,990 for the twin size, P3,290 for the 600g). It came darkened by the grill, pre-sliced into strips. We tried all four side dishes that came with it: baked mashed potatoes, creamed spinach, corn pudding and white rice sautéed in steak fat.Even if the steak was sent back to the kitchen for reheat (the downside of first taking photos of the food), it re-emerged still supple, pink at the center and succulent. I guessed we missed the random crunch of rock salt but that was easily remedied. The meal ended with the crispy milk (P285), two pies – a moist, chewy pecan (P285) and a refreshingly tart key lime (P235) served with whipped cream – washed down with coffee(P75) served in French presses – Benguet and a limited-supply robust and smooth Basilan.

Mamou’s interior. Photo by Jocas A. See

Service. Cordial, prompt, relaxed.

Who dines there. Ladies who lunch, families, close friends, repeat visitors from abroad, executive types from the offices in the area, owners of condo units located above the restaurant.

Price. Not cheap. But if you’re dining for two, P700 each will get you a starter or salad, a main course and a dessert. For steaks, P1,150 gets you a 250g wawa’s prime rib. For P1,000 each, you also get a glass of wine from Mamou’s extensive list of European wines.

Essentials.
Mamou – A Home Kitchen, Unit 1C-15, G/F Serendra, Fort Bonifacio Heights, Fort Bonifacio, Taguig City; Tel: +632 856 3569, +632 909 5741; mobile: +63917/ 816 2668; Call to inquire serving hours; reservations are encouraged