Sunday 29 December 2013

Spices: Mamou

To end the year, I would like to post about one of the great meals I had this year. I've always heard that Mamou is a good resto to dine in but I never really made a big effort in dining there. We were looking for new places to try out until we saw Mamou, one of the established restos in Serendra that even has already open another branch in Rockwell.

Upon being seated a basket of warm dinner rolls and butter was served.

Complimentary Bread Basket and Butter

Wine prices are kind of steep, we settled for a bottle of French wine from the Haute Medoc region,  a 2008 bottle of Viviers de Carrone.

2008 Viviers De Caronne Haut-Medoc - Php1750

To start we had the Tofu and Smoked Fish Spring Rolls. The crispy fried spring rolls was filled with tofu, ubod or heart of palm and tinapa or smoked fish, served with sweet chili sauce and vinegar. The simple and ingenious creation was delicious, the combination of the flavors and textures complimented each other so well.

Tofu and Smoked Fish Spring Rolls - Php210

Mamou serves a couple of pasta dishes, we had the Mamou's Linguine Vongole. Written below the menu on each pasta dish was the phrase 'served al dente'. I didn't have any expectations whatsoever on the pasta until I took a forkful and tasted it, I was blown away on how good it was. The linguine pasta couldn't be any better, it was perfectly al dente. The clams were plump and fresh and the flavors of the simple garlic and oil sauce was spot on. After eating the Vongole, it made me want to try out their other pasta offerings. It's definitely one the best cooked pasta dishes I've tasted in the metro.

Mamou's Linguine Vongole - Php365

The Beer Battered Fish with Malt Vinegar was cooked really well. I enjoyed how light and crispy it is, it just had the right amount breading plus the fish inside was moist and flaky. One has a choice between potato wedges, rice or mashed potato to go with the fish. The dish was also served with two dips, the malt vinegar and tartar sauce. I know that you have to dip the fried fish in the dip or squeezed the lemon wedge to bring out its flavors. But I would have wanted more flavors directly from the fish instead. Nonetheless, Mamou's version of the fish and chips is pretty good.

Beer Battered Fish with Malt Vinegar - Php295

The key to a great tasting key lime pie is the balance between the sweetness and the tangy sourness. I've tried a couple of key lime pies before and Mamou's version ranks high among the best. It just had the right amount of sweetness and tangy sourness, crust is thick yet it crumbles and I like how they serve the schlagsahne or whipped cream was served of the side.

Key Lime Pie with Schlagsahne - Php185
From how the menu looks and what I tasted, Mamou 's food is simple and straightforward, nothing really fancy. And for me, this is what makes food taste great, the resto prepares and cooks food the way it should be. I'm looking forward to dining here again, I'll definitely will try out their pasta dishes and maybe try out the resto's pride next time, their dry aged steaks.

Address: Ground Floor, Serendra, Fort Bonifacio, Taguig
Tel. No.: 856 3569
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*** A Very Merry Chirstmas and A Prosperous Happy New Year Everyone! Cheers!***

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