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Sunday | Dim Sum

Mama has got fillings for you!
Sunday 12pm-3.30pm | 6.00pm-8.30pm
Booking recommended!
Enjoy your selection of signatures:
⇢ Vegetables samosa
⇢ Prawn siew mai
⇢ Pork & prawn spring rolls
⇢ Crispy chicken dumpling
⇢ Steamed prawn “har gow”
⇢ Crystal jade dumpling
⇢ Thai style curry puffs
⇢ “Khanohm gai chaai” spinach and garlic chive dumpling
⇢ “Hoi Cho” crab meat rolls dumpling
⇢ Peking duck & five spice hoisin steamed buns with sriracha sauce
⇢ Steamed “Baozi”
⇢ Beijing chicken & mushroom dumpling
⇢ Popcorn shrimp with togarashi & smoked chilli mayo

Every Sunday at Mama San, it's Dim Sum Special
Every Sunday at Mama San, it's Dim Sum Special

Sunday Bloody Sunday!

Sunday 12pm-3.30pm | 6.00pm-8.30pm
Booking recommended!
Mama San presents 3 limited edition signature Bloody Mary Cocktails:

⇢ Thai Mary: Vodka, Tomato, Red Nahm Jim

⇢ Verde Mary: Vodka Citron, Capsicum, Green Tomato, Green Nahm Jim

⇢ Tokyo Mary: Vodka, Wasabi, Soya Sauce, Tomato

65K per cocktail

Kitchen Bar Lounge

WE ARE OPEN
Monday -Saturday:
12.00pm – 02.30pm
06.00pm – 08.30pm
Sunday: Dim Sum Special
12.00pm – 03.30pm
06.00pm – 08.30pm

Jl. Raya Kerobokan No.135, Kuta Utara, Badung (view on Google)
Reservations : 
+62 818-0612-6700

__________

“Mama San is renowned for their fusion Asian food thanks to chef and owner Will Meyrick and for having some of the best cocktails in Bali. Bookings here are a must.”

– Vogue Australia

“With its moody elegance and superb food, the place is full every night and no one serious about food or fun should miss it. It’s Asian street food in a remarkable setting.”

– Traveller

“Thank goodness the terms “popular” and “excellent” don’t have to be mutually exclusive. Meyrick hasn’t at all lost his touch in the kitchen, creating standout Asian flavors”

– Condé Nast Traveller

“Mama San and their various sister restaurants have firmly established themselves atop on the lengthening list of Bali’s must-eats”

– Good Food Australia

All Day Menu

“An amazing collection of street-food inspired dishes from Southeast Asia, with Malay, Singaporean, Thai, Cambodian, Indonesian and Vietnamese cuisine, as well as Chinese and Indian, and mouth-watering iconic Southeast Asian flavours that include coconut, Thai basil, chillies and kaffir lime.”

– Asian Dreams

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A Touch Of Sarong
Looking forward to reopening Sarong before too long. Mama San is proud to present some of its signature dishes:
Tuna betel leaf
with lemongrass, green tomato, sambal matah and bumbu pasih
Signature crispy pork belly
with Szechuan chilli salt, tamarillo and tamarind sauce
Lunch Specials
Vietnamese “pho bo”
with twice cooked beef, rice noodles, Thai basil & Hanoi chilli sauce
Hainanese chicken rice
with yellow bean dressing, cucumber, pickled ginger & chicken soup
“Tom Yum” of prawn & squid
with lemongrass, galangal, chilli jam & flat leaf coriander
Soft shell crab Pad Thai egg net
with rice noodle, peanuts, dried shrimp, pickled turnip, banana blossom & bean sprouts
Crispy lemongrass chicken
with green mango and papaya som tum, served with a sweet chilli sauce
Small Plates & Salads
“Kai look keuy”
Thai style scotch egg with minced pork belly, fried shallot, coriander, Thai basil, served with sweet tamarind sauce
Prawn siew mai
with Tobiko & chilli sauce
Pork & prawn spring rolls
with sweet chilli sauce
Vegetables samosa
with potato, green pea, curry leaf, served with green chutney & tamarind jam
Crispy chicken dumpling
with carrot, coriander & chilli mayo
“Khanohm gai chaai”
spinach and garlic chive dumpling
“Larb moo”
spicy Chiang Mai larb salad of pork, shallot, Thai basil, mint, green shallot and roasted rice
Seared duck salad
with green mango, banana blossom, shallot, Thai basil and chilli jam dressing
Tuna tataki
with ruby grapefruit ponzu, daikon, avocado & flying fish roe
Popcorn shrimp
with togarashi & smoked chilli mayo
Chinatown style salt & pepper squid
served with Vietnamese dipping sauce
Prawn & pomelo salad
with lime leaf, white coral mushroom, sesame seed & pork floss
“Halong bay” chilli salt soft shell crab
with cracked duck egg “nuoc cham“
Grilled beef
with salad of shredded carrot, green mango, lemongrass, mint, Thai basil & sesame dressing
Large Plates
Crispy confit pork hock on the bone
with nam jim jaew & nam pla prik
Salt baked whole barramundi
served with red, green and seafood nam jim
“Gai galai”
half grilled chicken marinated in red curry paste slowly grilled over coconut husks
Stir fried squid
with chilli jam, cashew nuts, long bean, baby corn & Thai basil
Malaysian style “char kway teow” of prawn
with bean sprout, chive & sambal belacan
Stir fried salted pork belly
with yellow bean, garlic, chilli & gailan
“Tongseng Kambing”
slow braised lamb wrapped in cabbage with tomato, lime leaf and chilli, served with sambal pedas
Green curry of beef
with long bean, apple eggplant & Thai basil
Slow cooked beef cheek rendang
with Sumatran spices and coconut milk
Massaman curry
with chicken, shallot, pumpkin, potato, peanuts & tamarind
Crispy gourami fish
with kaffir lime, ginger, holy basil, sweet chilli & tamarind sauce
Lamb saag
with spinach, tomato, kasoori methi, Indian spices & broken burrata
“Dengdeng balado”
caramelized Wagyu beef chick with green mango salad, lemongrass, kaffir lime, chilli & lemon basil
Sides
Jasmine rice
Roti canai
Stir fried water
spinach with garlic
Stir fried Asian greens
Stir fried rice
with egg, green pea, sweet corn & green shallot
Desserts
Deep fried ice cream
with Nutella
Creme brulee
with espresso affogato
Pavlova crispy meringue
with mango mousse, passion fruit coulis, mixed berries & coconut ice cream

Sunday Dim Sum

“Dim Sum literally means “touch the heart”. These bitesize treasures are crafted with the soul!
Perfect dishes for familial and social gatherings”

– Will Meyrick

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Dim Sum
“Khanohm gai chaai”
spinach and garlic chive dumpling
Prawn siew mai
with Tobiko & chilli sauce
Pork & prawn spring rolls
with sweet chilli sauce
Vegetables samosa
with potato, green pea, curry leaf served with green chutney & tamarind jam
Crispy chicken dumpling
with carrot, coriander & chilli mayo
Steamed prawn “har gow”
with homemade chilli sauce
Crystal jade dumpling
steamed prawn and garlic in a green jade wrapper
Thai style curry puffs
with curry powder, sweet potato, pumpkin, coriander & sweet chilli sauce
“Hoi Cho” crab meat rolls dumpling
with chicken & prawn, salted plum sauce, smoke chilli & micro green
Steamed “Baozi”
Shanghai style pork and chive bread dumplings, pan seared, served with chilli oil, Korean chilli paste, sesame seed & shoyu
Beijing chicken & mushroom dumpling
with truffle oil & sweet shoyu
Peking duck & five spice hoisin steamed buns
with sriracha sauce
Popcorn shrimp
with togarashi & smoked chilli mayo
A TOUCH OF SARONG
Looking forward to reopening Sarong before too long. Mama San is proud to present some of its signature dishes:
Tuna betel leaf
with lemongrass, green tomato, sambal matah and bumbu pasih
Signature crispy pork belly
with Szechuan chilli salt, tamarillo and tamarind sauce
Salads
“Larb moo”
spicy Chiang Mai larb salad of pork, shallot, Thai basil, mint, green shallot and roasted rice
Seared duck salad
with green mango, banana blossom, shallot, Thai basil and chilli jam dressing
Prawn & pomelo salad
with lime leaf, white coral mushroom, sesame seed & pork floss
Grilled beef
with salad of shredded carrot, green mango, lemongrass, mint, Thai basil & sesame dressing
Large Plates
Crispy confit pork hock on the bone
with nam jim jaew & nam pla prik
Chinatown style salt & pepper squid
served with Vietnamese dipping sauce
Vietnamese “pho bo”
with twice cooked beef, rice noodles, Thai basil & Hanoi chilli sauce
Stir fried squid
with chilli jam, cashew nuts, long bean, baby corn & Thai basil
Malaysian style char kway teow of prawn
with bean sprout, chive & sambal belacan
“Halong bay” chilli salt soft shell crab
with cracked duck egg “nuoc cham“
Soft shell crab Pad Thai egg net
with rice noodle, peanuts, dried shrimp, pickled turnip, banana blossom & bean sprouts
Stir fried salted pork belly
with yellow bean, garlic, chilli & gailan
Green curry of beef
with long bean, apple eggplant & Thai basil
Crispy gourami fish
with kaffir lime, ginger, holy basil, sweet chilli & tamarind sauce
Roasted Peking duck
with steamed choy sum red bean sauce & mandarin pancake
“Tongseng Kambing”
slow braised lamb wrapped in cabbage with tomato, lime leaf and chilli, served with sambal pedas
Crispy lemongrass chicken
with green mango papaya som tum & sweet chilli sauce
Slow cooked beef cheek rendang
with Sumatran spices and coconut milk
“Dengdeng balado”
caramelized Wagyu beef chick with green mango salad, lemongrass, kaffir lime, chilli & lemon basil
Sides
Jasmine rice
Roti canai
Stir fried water
spinach with garlic
Stir fried Asian greens
Stir fried rice
with egg, green pea, sweet corn & green shallot
Desserts
Deep fried ice cream
with Nutella
Creme brulee
with espresso affogato
Pavlova crispy meringue
with mango mousse, passion fruit coulis, mixed berries & coconut ice cream

Cocktails Menus

“On the second floor of Mama San, is an austere lounge with a voluminous cocktail menu starring drinks made with mostly regional ingredients. The ambience, while moody, is very comfortable, making Mama San the perfect cocktail bar to while away a hot Balinese evening”

– Lifestyle Asia

Strawberry Basil Spritz
(Gin, strawberry, basil, rose cordial water, vanilla, citrus, Prosseco)
Espresso Martini
(Vodka, Kahlua, espresso)
Elderflower Martini
(Gin, cucumber, citrus, elderflower, mint)
Chilli & Lime Margarita
(Tequila, honey, pressed citrus, pineapple, chilli)
Passion Fruit Margarita
(Tequila, fresh passion fruit, passion fruit puree, citrus, honey blossom)
Coconut Mojito
(Rum, coconut water, syrup, mint, citrus)
Raspberry Mojito
(Rum, raspberry puree, syrup, mint, citrus)
Classic Negroni
(Gin, Campari, vermouth sweet)
Aged Negroni
(Gin, vermouth rosso, Campari, aged in wooden barrel)

The Restaurateur

“After all the travelling and cooking with the ibu-ibus from India all the way to Laos, we decided to put a cookbook together. As we’re doing it, we’re like, there’s so many great, streetfoody recipes, let’s build a restaurant that’s accessible, and that’s why Mama San kind of grew into what it was.

The reason behind the name, Mama San, is basically because I cook with so many old ladies. For me, that is very like the mamasan of a brothel; the mamasan who looks after the girls. The girls all come from the street, she’s brought them in, she’s looked after them, she’s educated them, and you know, there’s a certain belonging to a mamasan. And it’s the same thing of how I feel when I cook. There’s a certain belonging with these women who have passed on their recipes to me. That I have to protect and respect the recipes and also understand the cultures that I’ve worked with. And that’s why we have the lady as a feature on the wall, she’s looking over the diners and making sure I’m cooking correctly.

It’s taken off because over the years, we’ve seen plenty of Asian restaurants that just popped up. Good thing or bad thing, I don’t know [laughs] but it keeps you on your toes, makes you travel more, to get more ideas. That’s when we decided to expand.”

– Will Meyrick

Covid-19 Informations

  1. Supporting
  2. Family First
  3. Hygiene
  4. Physical Distancing

1. Mama San is so happy to support Bali Children Foundation’s work feeding families in need. $25 feeds a family of 4 with staple food for 4 weeks. Donate at www.bcfl.org.au

2. We are committed to creating a nurturing and supportive community for our team members all of whom we consider to be family.

3.  Mama San management mandates the following hygiene practices:

  • Handwashing every 30 minutes.
  • Hand sanitisers and wipes to be made available absolutely everywhere.
  • Make masks available and mandatory for all.
  • Scheduled sanitising of all shared surfaces every 30 minutes.
  • Increased cleaning across the board with an external agency deep sanitisation every 10 days.
  • Ban physical contact (no handshakes, high fives, fist bumps etc.).
  • Hygienic option for guests to store their masks in during the meal (paper bag with a sticker)

4. We believe physical distancing is going to be part of the ‘new normal’ for the foreseeable future.

Book a table now