Monday, December 6, 2010

Mamou ♥ ♥


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.

IMG_1525USDA 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. 

IMG_1531The corn pudding is too sweet and tastes like (sorry, Mamou) canned variety.
The creamed spinach is a mistake.

IMG_1536Crispy 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.

IMG_1520Now the good part. The bread. These are served hot and chewy, fresh from the oven. 
I am absolutely crazy about them little brown babies.

IMG_1527Roast 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

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