The South-East Asian inspired restaurant has got a new head chef on board
Mamasan has been open in Liverpool ONE for 18 months and it feels like part of the furniture now. What did we ever do without that massaman curry of short rib of beef?
The brand new collection of dishes has been curated by Mamasan’s new head chef, Jason Tuddenham.
If you’ve not been yet (er, why?) dishes are inspired by authentic flavours from Southeast Asia; Taiwan, Vietnam, Indonesia, Japan, parts of China and southern India. Traditional dishes are elevated with great British produce and presented with flair, served alongside creative cocktails, craft beers and a wonderful wine selection.
Open every day, the restaurant and bar offers lunch to late-night dining and dancing, with food served up in swish surroundings. Split over three levels, you’ve got the ground floor and the front of the restaurant, which opens up into an alfresco terrace. Then there's a mezzanine level which leads up to the first floor with a rooftop bar.
But wait - just when we’ve managed to get our bearings on all this and remember where the toilets are, Mamasan has gone and mixed it up with a new à la carte menu.
The brand new collection of dishes has been curated by Mamasan’s new head chef, Jason Tuddenham. Originally from Liverpool, Jason started his career in London before making the move back to Merseyside in 2021, where he was head chef at Six By Nico for two years. Jason is set to head up both Mamasan Liverpool and Mamasan Glasgow until 2023, before basing himself permanently at the Liverpool restaurant.
New starters on the menu include the tom yum langoustine and prawn cocktail, hoisin duck doughnuts with cucumber ketchup and plum jam, tempura of soft-shell crab, wagyu fillet carpaccio, and chilli caramel pork ribs. There are plenty of veggie options too including sweetcorn fritters, hoisin aubergine doughnuts, and salt and pepper cauliflower with burnt leek emulsion, five-spice and rice noodle salad.
Main courses include coal-roasted spatchcock chicken satay with nasi goreng and spicy peanut sauce, Malaysian yellow curry rack of lamb, pad Thai of king prawn, wok fried pakora manchurian, and roast peach massaman curry.
For the ultimate decadence, there’s a whole lobster fondue sharer with tempura lobster claw, grilled tail, Thai spiced thermidor fondue and served with a side of fries. Mamasan also has a range of steaks including ribeye, fillet and char sui tomahawk pork, all served with smoked salt and miso bone marrow butter or Thai peppercorn sauce.
Mamasan has also updated the drinks menu with some new creations. The bar’s mixologists are renowned for their indulgent classics and signature cocktails, using fresh produce mixed with handmade shrubs, syrups and some molecular magic.
And in case you were wondering, the massaman curry of smoked short rib of beef is still on the menu.
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