Mamou Prime at The Podium: Bringing the Warmth of a Home Kitchen to the Steakhouse Table
Mamou began with a simple idea: to serve guests the way family and friends would be welcomed at home.
Established in 2007 at Serendra, Bonifacio Global City, the restaurant began as an extension of owner Malou M. Forés’ home kitchen. Its familiar food, warm hospitality, and personal style of service quickly found an audience. Four years later, the group opened its second restaurant, Mamou, Too!, at Power Plant Mall in Rockwell.
IMAGE from Mamou Prime
Nineteen years after its first opening, Mamou has expanded to 10 locations across Metro Manila, which includes Mamou Prime at The Podium in Mandaluyong, with plans to bring its home-kitchen experience beyond the city. Despite its growth, the restaurant continues to focus on what shaped it from the beginning: comforting dishes, attentive service, and memorable moments shared around the table.
IMAGE from Mamou Prime
IMAGE from Mamou Prime
The Devesa Argentinian Steak Line
At Mamou Prime, steak takes center stage with the Devesa Argentinian Steak Line, a premium selection not commonly found on restaurant menus.
Devesa cattle are raised on family-run farms in Argentina, where they graze on the open pastures of the Argentine Pampas before being finished with locally grown corn. This process creates exceptional marbling while retaining the clean and robust beef character for which Argentinian steak is known.
Only a select number of restaurants around the world serve Devesa, and Mamou is the only restaurant in the Philippines offering its steak line.
Often regarded as the king of steakhouse cuts, the Porterhouse combines two distinct steak experiences. One side offers the tenderness of the fillet, while the striploin provides a firmer texture and bolder beef flavor. Together, they deliver both soft, buttery bites and a meatier, more structured finish.
Porterhouse (Php 7,490) / IMAGE from Mamou Prime
The T-Bone (Php 5,490) is a premium dry-aged cut sourced from Argentina’s Pampas region. With tenderloin on one side and striploin on the other, it provides a balance of tenderness, texture, and rich beef flavor. Guests can enjoy softer bites alongside a firmer and fuller-tasting portion in a single steak.
Designed for sharing, the Twin Bone-In Ribeye (Php 6,890) is known for its generous marbling, juiciness, and full-bodied flavor. Cooking the steak with the bone helps retain moisture while adding greater depth. The result is a rich and deeply flavorful cut with a softer, more indulgent texture.
Guests who prefer a leaner and firmer steak may order the Striploin (Php 3,495). This award-winning cut is made from premium 100% Black Angus beef raised on family-run farms in Argentina. Its balanced marbling creates a satisfying texture, while its clean and pronounced beef flavor remains the highlight.
For a more personal portion, the Petite Ribeye (Php 2,990) offers a 300-gram cut from Devesa, which was named South America’s Best Steak in 2023. Sourced from 100% Angus cattle raised on family-run farms, it delivers the rich marbling, tenderness, and full flavor of a ribeye in a serving made for one.
Familiar Mamou Favorites
Beyond its steak selection, Mamou Prime serves several longtime favorites that reflect the restaurant’s home-kitchen roots.
The Lorenzo’s Truffle Cream Pasta (Php 495) is named after Malou’s nephew, Lorenzo. A longstanding favorite among Mamou guests, the pasta is coated in a rich truffle cream sauce and remains one of the dishes diners regularly return for.
For a heartier pasta option, the Tagliatelle Amatriciana features ribbons of tagliatelle in a savory tomato-based sauce. Familiar and satisfying, the dish reflects Mamou’s preference for uncomplicated food prepared with care.
Tagliatelle Amatriciana (Php 450) / IMAGE from Mamou Prime
Local seafood is also represented through the Crispy Apahap. The local sea bass is cooked until crisp and served in a straightforward manner that allows the fish to remain the main focus. Distinctly Filipino, it fits naturally alongside the steaks, pastas, and other comforting dishes on the Mamou table.
Crispy Apahap (Php 995) / IMAGE from Mamou Prime
Mamou Prime Private Dining Spaces
Mamou Prime offers private dining spaces for intimate celebrations, family gatherings, and other private occasions. Its VIP Room accommodates up to 12 guests and may be reserved with a Php 25,000 consumable amount for two hours.
For larger groups, the Enclosed Mezzanine can accommodate approximately 20 to 25 guests, with a Php 50,000 consumable amount for two hours. Availability and specific arrangements may vary depending on the branch.
IMAGE from Mamou Prime
The Home Kitchen of Malou M. Forés
For owner Malou M. Forés, Mamou remains an extension of her own home kitchen. Its menu reflects the food she enjoys preparing and sharing, influenced by family meals, travels, and her appreciation for familiar Filipino flavors and comforting Western dishes.
This approach explains how a meal at Mamou can move naturally from steak and pasta to sinigang and local seafood. While the dishes may come from different culinary traditions, they are connected by the same purpose: to feed people well and make them feel at home.
For Malou, however, Mamou has never been defined by food alone. The restaurant experience is also shaped by the people behind every table and the care they bring to each guest.
“I am deeply grateful to everyone, especially our loyal guests who have made Mamou part of their celebrations through the years,” Malou shared. “Hearing their stories and knowing that Mamou has become part of these moments truly makes my heart pound.”
Mamou’s development over the years has been a shared effort by its entire team, whose commitment can be seen in both the food they serve and the hospitality they provide. That collective care has helped shape Mamou into the restaurant it is today.
“As we move forward, we hope to continue sharing the dishes our guests have loved for 19 years, while creating new ones and even happier experiences along the way,” she added. “Our team is always happy to serve, and I hope every guest feels that each time they visit.”
From its first dining room in Serendra to its growing network of locations, Mamou continues to carry the spirit of Malou’s home kitchen. At Mamou Prime, that spirit comes through in every steak, comforting plate of pasta, Filipino dish, and gathering shared around the table.
