I don’t like my steak swimming in oil, even if part of that pool of golden liquid is from its own fat. I just don’t want to see it. Like how I don’t want to look in the mirror and see the world’s largest piece of orange peel covering my shoulders all the way to my knees. I know it’s there, but I. Just. Don’t. Want. To. See!
But what the heck.
USDA Prime Grade Angus Ribeye Yes, I applaud how impeccably the kitchen executed the doneness of the steak. A perfectly medium rare steak is, after all, an endangered thing nowadays. And yes, I agree that the beef is tender and juicy. BUT it is just too rich! And too many parts are tainted with bitter burnt taste. I know it’s a no-no, but I ask the server to secretly pass me the Worcestershire (GASPS!!!) It’s the only way to save the steak, and save the steak it does.
The corn pudding is too sweet and tastes like (sorry, Mamou) canned variety. The creamed spinach is a mistake.
Crispy Milk Eating this after finishing all that steak seems to be an evil thing to do to my body, so I just have one piece and doggybag the rest. I guess I just don’t like these deep fried custardy things that much.
Now the good part. The bread. These are served hot and chewy, fresh from the oven. I am absolutely crazy about them little brown babies.
Roast Pork and Chicken Not at all fancy, not even a pretty sight, but this is what I come to Mamou for. This very simple dish of citrus-rubbed pork and chicken with cinnamon saba, red Cuban rice and black beans. So simple, but so good. My Mamou staple.
Mamou: Unit 1C-15, G/F, Serendra, Bonifacio Global City, Taguig City, Metro Manila, Philippines. Tel: +632-856-3569
