MAMA SAN by Will Meyrick (Closed)

OccassionI had booked this place for lunch with a friend as I had heard it was a restaurant in Bali and knew it would not be too hard to get a table as it's quite far up the hill and not everyone in Central has time to eat around that area.FoodI had called to ask if any of the lunch sets (the website's lunch menu is not updated) beforehand to find out if they are offering any without curry. Lady told me that two lunch sets are both chicken and do not have curry. Turns out that one of those two c

Have been hearing a lot of good words about Mama San and my lovely friend has invited me there for birthday dinner The friendly staff recommended us to try this dish, it was fresh and fun!Fushion kinda rojak.  Here comes the main, suckling pig.  It was crispy and juicy.  Lovely dish.It was different from normal, too bad we were full, there were more dessert we wanna try.A chill and relaxing place to hang out with friends.

在三月的Restaurant week之中認識了Mama San, 對它們的餐廳週菜單感到驚喜又滿足, 留下了深刻的印象。事隔半年又有餐廳週活動了, 沒有多考慮就訂了這裡的星期六午餐, 打算和家人來吃點好的。只是沒想到, 水準已經不復當年。食物味道算不上是好, 份量也收細了很多。對家人來說, 也許只是領略了一下中環區的那種中西參半的飲食風情。對我來說, 則是一種恨鐵不成鋼的難過心情。比起年頭的那次, 這個囉惹沙律的味道要淡了一點。青瓜、沙葛爽口有汁, 吃起來是不賴的。可能是先入為主, 還是比較中意以前用小碗盤, 更見精巧。沒有了柚子沙律, 只好一試蘿蔔青木瓜沙律。比例可能有一點失衡吧, 蘿蔔絲太多了。而本來已經不算很中意吃蘿蔔的我, 對這一個頭盤真的沒辦法愛起來。這是一個雜菜咖哩, 主要的材料用上了羅望子。但真的太重手, 整個咖哩酸得沒辦法吃下去。現在在打食評之時想起那個味道, 兩頰依然會痠軟起來。幸好還有這一個青咖哩, 味道很香很溫和。辣味不是很勁, 雞肉頗嫩, 加上甜甜的小粟米, 配飯上佳。不是因為別的菜不好吃才顯得它不俗, 而是它的味道真的很好啦。Pad Thai 的水準沒有太大

7.5/10 plates emptied!MAMA SAN是巴厘島著名餐廳老闆兼大廚Will Meyrick精心締造的主打印尼菜、巴東菜但隱含著整個東南亞特色（俗稱泛亞）的美食精品餐廳。Will是國際聞名的街頭美食大廚，周遊亞洲各國的他曾無數次收到不同地方女性交給他的傳統食譜從而獲得很多地道的烹飪知識和文化。MAMA SAN名字的來源也代表著東南亞各地長久以來經歷的新舊飲食理念碰撞——正如亞洲男權唯尊的俱樂部裡總有一個媽媽桑總管一切一樣。也許也同時反映了亞洲女性地位不高，卻深遠地影響了當地飲食潮流走向的事實。MAMA SAN came all the way from Bali, led by the very charismatic chef, Will Meyrick, who has extensive culinary experience from Sydney to London and all across South East Asia; Carly not only felt the passion and joy dining at MAMA SAN, but a

Dropped by here for the second time last night, on a Friday evening, with 6 other friends for a girls' night out. There are a couple round tables available, which made it great for catching up with the girls. Normally I'm not the biggest fan of Indonesian food (nor fusion for that matter) but Mama San provides a varied and thoughtful menu which collects influences from across the region, while adding a bit of European flair in presentation and ingredients. The menu is complimented by an interes

I went to Mama San with a colleague during Hong Kong Restaurant week, they offered a 3-course lunch set for HKD 118 +10% P.P. We decided to order different dishes for sharing and started with mango salad and rose apple salad (the latter was actually 'yam bean'). Both salads were very refresting and tasty, even though mango was quite sour. We chose Thai charcoal grilled chicken with rice and Pad Thai for main course. I was hesitating to order Pad Thai at first, since I am Thai and I could cook th

signature painting at Mama SanMama San was one of the participating restaurant in HK Restaurant Week 2015 and it was in the HKD 118 lunch set menu category. Arriving at 1pm, there were only 2 tables and we were seated at the high chair area by the window.Soft Shell Crab Rujak Salad with Green Mango Rose Apple Mint, Peanuts Sesame Seed and Tamarind chilli sauceFor starter, I went with the soft shell crab rujak salad. Ever since I tried soft shell crab in Bangkok, I would always order it when I se

記得初初收到Dining Concept 的email說一家新的餐廳在雲咸街開業了, 名字就叫Mama San, 忍不住嘻嘻笑出聲來。怎會改一個這樣子有趣的名字? 奇奇怪怪的。事後當然知道是自己孤陋寡聞啦, Mama San 在 Bali峇里可是蠻有名的。香港的Mama San 所賣的當然是東南亞菜式, 有點泰, 有點印尼, 亦有點馬拉。食物雖然有東南亞的味道, 卻擁有西式的外觀。耐人尋味吧。最近恰恰是Restaurant Week, 見Mama San也推出了相應的餐單, 三道菜才HK$118+10%, 也就訂位來一試。沒想到又是非常滿意的一餐! 頭盤主菜都是香濃而不膩, 而甜品更是驚人地有創意又好吃! 觀乎價錢及食物質素, 這個試食價真的抵得過份。除了食物很不錯之外, 另一個令人印象深刻的是服務。絕不會因為你是吃Restaurant week menu 而對你愛理不理 (之前在別的餐廳有試過這待遇!)。侍應V一直很親切地為我們介紹食物, 甚至和我們聊天, 另用餐的氣氛變得極佳。非常欣賞他的服務技巧呢!前菜來個三揀二, 難度不高。事實是我見到大部分的RW食客都在前菜主菜甜點的選擇是非

Belated assessment,earn Asia Miles by presenting your membership card when paying your bill dine and Earn Asia Miles but not registered... So sad....Tuna betel leaves with lemongrass green tomato sambal matah and bumbu pasih這道菜以檸檬香茅還有蕃茄等等的配料混搭著新鮮的吞拿魚刺身，員工教我們吃的時候要用檳榔葉將材料包著一起吃連同葉子一起吃，感覺特非常新鮮，可以把吞拿魚油潤的魚味全部散發出來。Steamed fish with black bean green shallots shiitake mushrooms and chilli oil 這道清蒸魚一般,醬油特別鹹,薑的味道和香菇他們煮起來不搭,香菇很腥,肉質比較老“Babi guling” suckling pig with sambal hijau sambal matahCrispy salmon wit

中午經過雲咸街，發現了一間以食峇里菜主題的餐廳，於是決定上去揾餐食下！餐廳裝修非常典雅、充滿亞洲品味但又帶點美式風格設計、感覺舒適、而且枱與枱之間的空間足求、沒有擠壓的感覺！最特別就是牆壁的一幅亞洲風格的女仕大畫、更加特顯出餐廳的主題！餐牌有4款不同的午餐、全部都是峇里菜式！還有素食餐單以供選擇！三文魚配沙律、沙律有香茅、青檸、九層塔、木瓜及青芒果，沙律配以三文魚一起食用、感覺清新又融和！紅咖哩鴨腿、咖哩汁味濃郁、用了不同的印度香料烹調、味道很特別又帶點辣味、配合白飯一齊食用、正！鴨腿完全沒有羶味、肉質比較結實與咖哩汁一起享用、十分配合！低溫煮五花腩(Slow cooked pork belly)配靑木瓜沙律、青木瓜沙律酸酸甜甜、令人胃口大開、再加低溫蜜汁煮五花腩、五花腩大部分肥油已經被迫出、只留返底豬腩肉香味、入口嫩滑！兩樣一起放入口中、有酸爽濃香味夾雜在口腔內、非常特別！峇里菜一般以燒烤為主、味道都是比較濃郁香辣為主。所以枱面備有四款特色醬汁、食客可因應自己口味去調配味道！午市套餐只收一佰幾拾、食物、服務及環境都唔錯兼由大餐飲集團管理、值得一試！

最近中環開了不少新餐廳，所以約了朋友一起去中環MAMA SAN吃中午飯試一試, 裡面環境別緻分外有特色，我和朋友分別叫了兩個Set Lunch 有泰式沙律和咖哩飯，平均一位HK$200。Mama San Set HK$168 青木瓜沙律配慢煮五花肉加南印度紅魚咖哩。Khoa Gang Set HK$128 青芒果沙律配炸三文魚加紅咖哩柬埔寨鴨。青木瓜沙律配慢煮五花肉－熱辣辣的夏天，酸酸甜甜的青木瓜沙律，令人胃口大開，再加上蜜汁慢煮五花肉，正！南印度紅魚咖哩－有乳酪, 秋葵, 紅魚, 椰奶，還有馬鈴薯外軟內爽口，先炸後燘, 很有心思。咖哩質地較稀，味道較淡,但吃後辣味慢慢在口腔渗出。青芒果沙律配炸三文魚－青木瓜沙律有香矛，青檸，九層塔味道配三文魚，感覺清新！紅咖哩柬埔寨鴨－ 咖哩汁較南印度咖哩濃郁，有很特別的海蝦味道。茉莉香米Lemongrass Panacotta香矛奶凍－ 奶凍帶有清新的香矛味道，上層綠色的果凍入口咸咸酸酸，十分奇怪！評分：（以5個＊為滿分）食物：＊＊＊服務：＊＊＊環境：＊＊＊＊餐廳資料：Mama Sen中環雲咸街46號地下2881 8901

This newly opened restaurant is always fully booked, but, finally, we decided try it out on a Monday.Stepping into the lobby of the building, it doesn't look very impressing. An old and rusty lobby and the lift inside is sticked with the hoarding (should be temporary).It is located on the 1st floor, once we got out from the lift, we waited at the reception for a bit till the receptionist came out.We were glad to have a table by the window, however, there are all high chairs and tables; this is a

MAMA SAN is now open for business in Hong Kong! No, it's not the mama san you'd find in an Asian gentlemen's club, but rather the sister extension of Chef Will Meyrick's popular Southeast Asian restaurant in Bali. As the chef has traveled extensively in Asia, you'd find that the menu is a fusion of Thai, Indonesian, Vietnamese and Chinese inspired cuisine. The decor is elegant and vintage with dark wooden furniture, hanging lamps, and a large mural of Mama San herself splashed across a wall.Mang

星期一應該是要這樣過的...我們一早就已逃離公司去Happy Hour, 首先去喝一杯兼吹水, 到餓了再去搵食, 這間Mama San據聞是由有「The Street Food Chef」之稱的Will Meyrick，是現時印尼最紅的星級名廚所開設, 進店已經看到坐滿了8成人, 當然應該是有水準之店, Mama San店內陳設有些懷舊的感覺，不論家具，包括地板、燈飾和梳化，都是充滿東南亞風味，還有黑白照片作裝飾，最eye catching是牆上有幅巨型女士畫像，相信她就是「Mama San」，環境好relaxing, 氣氛一流, 我們點了一道人氣之選suckling pig和泰式沙拉, suckling pig分量比起外面的Tapas店大好多, 真是聞名不如見面, 外皮極脆肉質鮮嫩, 加上店提供三款醬汁點這個脆豬, 紅色少許辣, 好像泰式雞醬, 綠色的有點香草味道較清新, 減卻油膩感覺, 另外一個是乾蔥或洋蔥做的醬汁, 配搭起來有些玩味, 很豐富的一道菜! 吃了那麼多肉, 吃一道清新怡人的沙律最好不過, 泰式沙拉其實是青木瓜/ 青杧果的泰式沙拉, 有些蕃茄加上花生, 酸辣帶甜味, 有

有好多雜誌介紹, 好似好勁咁, 於是來朝聖.牆上劃了一副好大的畫是个古代的女性俏像, 好有格調, 但歺枱与歺枱之間太近有壓迫感.三文魚木爪沙律做頭盤, 三文鱼是用低温煮法, 外脆內軟, 口感不錯, 装飾的一塊炸三文鱼皮甘香鬆脆, 似魚疍粉檔的炸鱼皮. 青木瓜非常新鮮爽口, 但個配汁就普通了, 一般泰式木瓜沙律汁無異.主菜選了印尼式的乳豬, 豬件比較多肥膏, 但肉汁鮮嫩, 豬皮跟一般中式酒樓的燒乳豬非常不同, 不但不脆還帶点煙靱, 要好有牙力.  有三種醬汁可配食, 酸, 咸和甜, 但本人認為不加汁更能突出乳豬的鮮味.還選了一款主菜是三味炸snapper, 魚炸得過火非常鞋口, 醬汁用了好多配煮, 有菠蘿, 羗, 香草....但沒特別之處, 只有辣味, 食不到魚的鮮味.甜品是青檸panna cotta, 奶酪面是酸酸味味的青檸沙冰, 非常開胃, 另剛才肥膩的感覺消除.