Mamanda restaurant to close by April 2019 following lease termination
SINGAPORE: Mamanda, a Malay fine dining restaurant at Kampong Glam, will close by April 2019 after its lease was terminated by the Malay Heritage Foundation (MHF).
In a statement on Wednesday (Dec 26), an MHF spokesperson said the termination was due to “several regrettable circumstances”.
“We appreciate Mamanda’s efforts at promoting our Malay customs and traditions, as well as our culinary heritage at the premises over the last six years. However, due to several regrettable circumstances, we have proceeded to terminate Mamanda’s lease at 73 Sultan Gate.
“We are unable to disclose these circumstances as they are currently being dealt with by our lawyers. Nonetheless, we continue to applaud their efforts and would like to wish Mamanda continued success in their future endeavours,” the statement said.
The Foundation said that it will be looking for new partners to collaborate with. Kampong Glam is one of several precincts that will form part of the pilot business improvement districts (BID), mooted by the Urban Redevelopment Authority (URA).
A tender notice for the site was published on Dec 14. A tender briefing and visit to the site has been scheduled for Jan 10.
The seven-year-old restaurant on Monday said that the news came at “short notice” and that it was “shocked” to learn that MHF had already advertised open tender offers for the location, a heritage building.
“WE HAVE NEVER NOT PAID OUR RENTAL”
Founder and managing director Zulkarnine Hafiz said that the restaurant was not facing any rental arrears at the time it received the notice of termination.
“We have never not paid our rental,” he stated in a response to a Channel NewsAsia query.
“We did not have any rental arrears when we received the legal letter … We have paid advance rental until Feb 2019. However, MHF still terminated our contract.”
Mamanda restaurant, located at 73 Sultan Gate, is set to close by April 2019. (Photo: [email protected])
Mr Hafiz also said that communication issues with MHF arose after a change in management.
“Over the years with the previous board management, whenever we had problems, we could easily meet and discuss … but with the new board management, when we received the legal letter, we requested a meeting. We wrote them via email, WhatsApp and even came down to their office, but our request was turned down.
“We were not given a chance to share our concerns, challenges or problems.”
He also added that the restaurant had “always exceeded” MHF’s Key Performance Indicators and that it currently has no plans to relocate.
According to a Berita Harian report, four parties have expressed interest in the location to date – The Landmark Group, Boon Lay Power Nasi Lemak, Islamic Restaurant and Pondok Abang.
Meanwhile, the restaurant is focusing on helping clients who have made wedding and other event bookings after Apr 1, 2019 find other suitable locations, Mr Hafiz confirmed.
“We have since met with all the affected clients and they have agreed to our proposed plan. Some deposits are returned. They have been very understanding and appreciate our help in looking for other suitable locations.”
Mamanda Authentic Malay Cuisine @ Sultan Gate (Closed)
Rumah Bendahara (or Chief Minister’s Residence) at No. 73 Sultan Gate, built in the 1920s, is located just outside the Istana Kampong Glam palace grounds. Today it is more commonly known as Gedung Kuning (or Yellow Mansion) and is home to Mamanda, a Malay fine dining restaurant. Mamanda offers authentic Malay cuisine in an elegant palatial setting.
It is easy to find good Malay food in Singapore. There are many small stalls selling authentic home cooked style Malay food. However, it is not so easy to find a full-fledged Malay restaurant with refined service and decor. Mamanda in the iconic Gedung Kuning fills that niche.
The restaurant is beautifully decorated. It hits the spot the moment you walk through the door with its classic furniture, wooden carved arches, decorative swing doors and historical artifacts on display. The sumptuously appointed dining area is small and cosy. The nicely laid out tables, sprays of flowers and charming display cabinets make you feel as if you are dining in someone’s stately home. Al fresco dining in the courtyard is an interesting option.
Mamanda has an a la carte menu, a communal menu and a buffet menu. It also offers special set meals and its signature Nasi Ampeng platter, which is a complete sampler meal enough for four. The Nasi Ampeng is priced at $88 but on Fridays the promotion price is only $59.90. For communal dining, they also have the “Palace Selection”, “Kings Selection” or the humbler “Warrior Selection” with prices ranging from $49. 90 to $120 per person.
There are many interesting items in the a la carte menu such as traditional Ulam salad, grilled chicken in banana leaf, rendang chicken and jackfruit in coconut gravy. We ordered the Tahu Telor ($5.90), Beef Rendang ($17.50) and rice ($2 per plate). Ice water was served without asking while we waited for our food. A complimentary basket of keropok (prawn crakers) was also served. Free wi-fi was available. We did not wait long for our food.
The food came nicely presented and the portion was quite generous. The Tahu Telor (or Bean Curd Omelette) was served with salad and peanut sauce. The bean curd was silky smooth but we found it to be too soft and we could hardly discern the taste of eggs. It was a dish that looked better than it tasted. The beef rendang was good. The chunky beef cooked with spices in coconut milk was tender and aromatic. It was delicious whether eaten on its own or with steamed rice.
Although the Tahu Telok we tried was a little disappointing, we enjoyed the dining experience at Mamanda as a whole. The beef was good. The service was friendly and excellent. The setting was elegant and charming. Go there with a group of at least four and you can try a wide variety of authentic Malay cuisine. When we like authentic Malay food in a nice setting, we would certainly like to go to Mamanda again to savour the many other interesting items they have to offer.
Food : 3
Service : 4
Value : 4
Atmosphere : 4
Overall Rating : 4 TOPs
73 Sultan Gate
Tel: +65 6396 6646
Opening Hours : 10:00 am – 10:00 pm
Nearby Stations : Bugis, Nicoll Highway
Singapore restaurant Mamanda to bring Malay fine dining to Kuala Lumpur
Mamanda Restaurant, which has been known for its signature dishes such as Nasi Ambeng as well as its lavish decor comprising of mainly copper embellishments and glittery gold fabrics, will be expanding to the Tournament Players Club, formerly known as the Kuala Lumpur Golf & Country Club (KLGCC). (Photo: Nurul Azliah Aripin/Yahoo Lifestyle Singapore)
One of Singapore’s more prominent restaurants for Malay fine dining will be launching a new outlet in Kuala Lumpur, Malaysia, in the first week of August.
Mamanda Restaurant, which has been known for its signature dishes such as Nasi Ambeng, as well as its lavish decor of mainly copper embellishments and glittering fabrics, will be expanding to the Tournament Players Club, formerly known as the Kuala Lumpur Golf & Country Club (KLGCC).
During a recent interview with Yahoo Lifestyle Singapore, director Zulkarnine Hafiz, 48, said, “It has always been our expansion plan to go to KL. We cannot expand in Singapore as we believe that there should only be one Mamanda here.”
In that regard, Zulkarnine takes inspiration from iconic American eatery Hard Rock Cafe, which only opens in major cities such as Singapore and Kuala Lumpur. However, he added, “For Malaysia, we can also pitch for different major cities within the country, such as Putrajaya, Malacca and Penang. ”
Customers can expect royal treatment from the entrance of Mamanda Restaurant, decorated in a style reminiscent of old Malay palaces. (Photo: Nurul Azliah Aripin/ Yahoo Lifestyle Singapore)
The KL restaurant will take up 5,500 square feet and accommodate 120 seats, with some of these seats placed within 10 private rooms for VIP guests. Zulkarnine describes the location, situated just minutes from the city, as “convenient” and “away from hustle and bustle”.
“When we did our market study in Malaysia, we found that there are not many Malay restaurants in the country. (While) there are many that sell Indian food, Nasi Kandar and Chinese food, for premium Malay cuisines, there are almost none,” said Zulkarnine, who has been the director of Mamanda restaurant since it opened at 73 Sultan Gate about 10 years ago.
“We also note that for many Malaysian dignitaries, when they want to entertain guests, they want to showcase Asian food or Malay food. (Due to the lack of options), they end up in hotels, which typically have a limited number of items for Malay cuisine,” said Zulkarnine.
The menu for Mamanda in Kuala Lumpur will be tweaked to cater to Malaysian customers. For example, signature dishes originating from Negeri Sembilan, Kelantan and Terengganu, such as Nasi Kerabu, Nasi Dagang and Daging Salai, will be added to the menu.
Some of Mamanda’s signature dishes include the Nasi Ambeng, a popular Malay rice dish typically served with a variety of side dishes and gravy such as rendang, sambal goreng and serunding. (Photo: Mamanda Restaurant)
Some of Mamanda’s signature dishes include Nasi Ambeng, a popular Malay rice dish typically served with a variety of side dishes and gravy such as rendang, sambal goreng and serunding. The dish, which also has origins in Indonesia and Malaysia, is served on a large round tray to allow customers to dine in a group.
“It’s like a sampler [dish], so [customers] can try a little bit of these dishes. The dish has a significance in Malay culture such that it promotes a communal spirit. They say a family that eats together, stays together. So we want to bring this camaraderie between friendships and relationships back,” Zulkarnine said.
Besides being one of the leading brands in Singapore for premium Malay cuisine, Mamanda is also proud of promoting Malay heritage and culture to its customers, both local and foreign. “When we tendered for this space, the mandate was to promote Malay heritage. The word ‘Mamanda’ itself is actually the respectful call to the Prime Minister,” he said.
“People always associate Malay cuisine with street food. Many think Malay cuisine is so simple, just throw in the items and then that’s it. But what we believe is that in order for us to retain the original recipes, you need to go back to its roots.”
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Mamanda | TableDB – Singapore Restaurant Online Reservation Management System
Halal · Malaysian · Indonesian
“Mamanda® celebrates the era of Malay cultural refinement, social elegance, and general prosperity in Singapore. Mamanda® is an iconic Malay-theme restaurant offering authentic Malay cuisine in an exclusive ambiance. Our guests includes tradition seeking diners, tourists and companies who are fascinated by the Malay culture within a heritage setting. Mamanda® is a warm and friendly place that offers an insight into the Malay culture, paired with excellent food and unsurpassed service. It is a place where guests always know they will get the best of Malay hospitality and gastronomy. Come and experience the heyday of the Malay Sultanate in Singapore at Mamanda®, an iconic restaurant that features; Kota Dalam – Outdoor al-fresco dining in the courtyard. Balai Anjung – Retail outlet featuring Malay products and trinkets. Lounge Tembaga – An exclusive tea-room serving traditional Malay tea. Kafe Kota Raja – Offering and array of delectable traditional Malay pastries. Bilik Laksmana – An elegant room exclusively for private dining. Dewan Singgahsana – A unique event hall suitable for weddings. Bilik Bendahara, Bilik Temenggong and Bilik Duta – Functions rooms suitable for all occasions. ”
Daily: 11.00 a.m. to 10 p.m.
Beef Rendang, Ikan pepes, Ayam Lemak & Asam Pedas
Cash, Visa, MasterCard
Limited parking within the compound; Street parking is available along neighboring roads
Private Functions rooms (that can hold up to 50 pax)VIP rooms (up to 10 and up to 15 pax)Weddings/ Solemisation ceremoniesCorporate eventsBirthday partiesProduct launchesEntertainment activitiesHeritage tour activitesRetail
- Non-smoking Restaurant
- Child Friendly
- Corporate Events
- Large Groups
- Live Music
- Private Rooms
Definition of mamanda.
Meaning of mamanda. Synonyms of mamanda
Definition of mamanda. Meaning of mamanda. Synonyms of mamanda
Here you will find one or more explanations in English for the word mamanda. Also in the bottom left of the page several parts of wikipedia pages related to the word mamanda and, of course, mamanda synonyms and on the right images related to the word mamanda.
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Meaning of mamanda from wikipedia
– Borneo was Mamanda. Mamanda is theater art or traditional performances originating from South Kalimantan. Compared to other performing arts, Mamanda is more…
– Stars”. Irish Independent. 6 December 2016. Retrieved 6 December 2016. “MAmanda Byram splits with fiancé”. RTÉ Ten. RTÉ. 29 January 2012. Archived from…
– semi-fine dining Malay restaurant named Mamanda was opened at Gedung Kuning on September 2012. April 2019: The Mamanda restaurant closed on April 2019 after…
– and Mak yong. West Sumatra : Bakaba, Randai. Kalimantan : Tatayungan, Mamanda. Bali : Arja, Topeng Cupak, Topeng Prembon. Sulawesi : Sinrilli. Cl****ical…
– 201600395 2016 Batatamba Traditions and Oral Expressions 201600396 2016 Mamanda Traditions and Oral Expressions 201600397 2016 Tari Baksa Kambang Performing…
– Winding Road. 26 April 2012. Bangsawan Seri Teri Buana on Youtube Bangsawan performance by Teater Mamanda in Panggung Seni Rakyat Riau 2013 on Youtube…
– Dato’ Keramat LRT station Ampang Point Jalan Enggang Kuala Lumpur Middle Ring Road 2 (MRR2) Jalan Mamanda 9 Jalan Ampang 253, 300, 303, T300, T301, T302…
– AU3/1 Jalan 3/56 Jalan 1/56 Jalan 10/56 Jalan AU3/1 Kuala Lumpur Middle Ring Road 2 (MRR2) Jalan Mamanda 9 Jalan Ampang 221, 300, 303, T300, T301, T302…
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Mamanda Restaurant 💞 – ohanakwatan
Good evening everyone! 💖
How’s life? I’m sure all of you may be feeling really tired after spending a great day with family or maybe hanging out with friends, right?
So, I have an awesome restaurant to share with you all tonight! Well, food explorer went out; searching for delicious food. Then at night, she will be sharing her food experiences with you all!
The following restaurant is located nearby the Malay Heritage Centre and is also 2 minutes away from the Sultan Mosque.
It has a Javanese traditional and royalty look that made me feel like a princess. Unlike other restaurants’ that have lots of food menus, Mamanda Restaurant is well-known for its signature dish; Nasi Ambeng. ❤
Before stepping inside Mamanda Restaurant, I got the chance to snap a photo of Mamanda Restaurant! 😍
Isn’t it beautiful? One look and it reminds me of a palace. Wait… Am I complimenting it too much? Hahas!
So when I stepped inside Mamanda Restaurant, I was greeted by the employees. Honestly, they are all friendly and kind. Not only that, I really love the way they dressed up. I mean; their uniforms are beautiful! 😍
With friendly service and beautiful uniforms, I’ll rate it 5/5. 😙
Then after walking for a very long distance, I sat inside it and ordered their special Nasi Ambeng. It’s actually for 4 pax but since I went there with my only best friend, I told them to make it into 3 pax. ☺
“Enjoy your meal.” – Said the employee.
Yes indeed I really enjoyed it! Worth my $88 for this very yummy dish!
Well Nasi Ambeng is a mixture of Serunding, Sambal Goreng, Bagedil, Sambal Udang, Rendang, Paru Goreng, Ayam Lemak Cili Padi, Sambal Belachan and much more! 😄
However, their Sambal Udang is very very spicy but the Prawns are really huge! 😍 Maybe it’s Tiger Prawn or King Prawn? You decide. 😂
So, I will rate it at 4/5 because I can’t stand its HOT HOT HOTNESS! It made my tongue burnt. 😂
Actually there is also desserts but due to tons of burp, I didn’t order any of it.
Overall, delicious food + comfortable dining place + affordable price + great customer service = 9 out of 10! 🎉
For more information, you may find Mamanda Restaurant at:
73 Sultan Gate, Singapore 198497, 63966646. ☺
Enjoy your great Sunday ahead beautiful people! 😘
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Order the delivery of Japanese food in Mytishchi to your home, office or visit us at Cafe Maman.
Japan is famous for its wonderful and unique cuisine. The national cuisine offers a multitude of culinary delights with an endless variety of regional and seasonal dishes that have won worldwide love.
Our chefs specialize in the preparation of all kinds of rolls, hot and cold. We use only fresh products, the health and safety of our customers is paramount.On the site you can book a table in our cozy cafe, or order any number of rolls and sushi delivered to your home. The online menu contains the current prices and the weight of each portion.
Japanese cuisine is renowned for its exquisite and varied dishes. Our cafe employs professional chefs who can quickly prepare any Japanese dish. As a result, our clients get a unique opportunity to enjoy the unsurpassed taste of rolls or sushi in just a few minutes.
Food delivery to home and office
On our website, you can order the delivery of rolls and sushi at any time. For convenience, you can use a special application on your smartphone. All orders are delivered to the client’s address as soon as possible. If you wish, you can pick it up yourself at our cafe. We guarantee the high quality of all delivered meals.
Only fresh ingredients
For the preparation of rolls and sushi, we use only the freshest and healthiest products: fish, ginger, seaweed, vegetables, Japanese horseradish, cream cheese.Fish contains a lot of phosphorus and other minerals that everyone needs. Algae contains a lot of iron and iodine. Other components of the dishes prepared by our chefs are no less useful for health.
You can order sushi and rolls directly on our website. Also, here you can make a payment for the dishes themselves and their delivery. You can pay for your order online on our website using a bank card or with the same card in the terminal that our courier brings with him.Also, cash is accepted for payment at self-pickup locations for ordered dishes.
Maman Cafe – The Village Ukraine
On Lanzheronovskaya Street, opposite the Mozart Hotel, the Maman restaurant has opened. The owners of the establishment are Alexander Bergart and Tatiana Voropaeva, the authors of the concepts of several Kiev restaurants and the co-founders of the Rokka meat restaurant in Odessa.
Maman is positioned as a restaurant with an understandable cuisine; the menu is based on dishes known to every Odessa citizen from childhood, but prepared and served in an unusual manner.At the same time, in addition to forshmak, homemade cutlets and stuffed peppers, in Maman you can try popular dishes of foreign cuisine prepared according to the recipes of the best chefs: Panzanella salad according to Jamie Oliver’s recipe, meat balls in tomato sauce with basil according to Gordon Ramsay’s recipe, Asian chicken soup with vegetables by Alan Yao, chef at London’s Hakkasan restaurant.
From drinks – six types of fruit and berry lemonade. The alcoholic list includes a large selection of wines and three liqueurs of our own production: ginger, berry and horseradish.
From 12:00 to 13:00 on weekdays and until 14:00 on weekends, Maman prepares breakfasts: cheese cakes, pancakes, croissants, scrambled eggs, scrambled eggs and poached eggs.
The restaurant pays special attention to dishes and serving dishes. For example, mashed potatoes for beef stroganoff are brought out in a cast-iron cauldron, french fries for tartar – in a bucket, and milk for expresso – in miniature portioned bottles. At the same time, all dishes are placed in the middle of the table, and each guest is served a separate set of dishes and cutlery.
The restaurant is located on the first floor of a two-story residential building and has a through exit to the “Palais Royal” – a green courtyard to the left of the main entrance to the Opera House.In the courtyard there is a summer terrace for 66 guests. There are two halls in the main room, decorated in a modern English style. The interior of the large hall is decorated in contrasting colors: walls and upholstery of armchairs are pastel colors, while window sills, window frames, lamps and a rack for dishes are dark brown. There are only four tables in the second room. There are many vintage details and decorations here, antique mirrors are hung on the walls.
The form for the staff was invented by Tatiana. The waitresses at Maman wear brightly colored cocktail dresses and carry small handbags over their shoulders.
Restaurateur, co-founder of Rokka and Maman restaurants
Maman in our understanding is a kind of mythical person, a collective image. This is not a typical Odessa mother, who has been standing at the stove all her life and raising children, but a mother, who was lucky, she married a man who allowed her not to stand at the stove profitably.This maman, having Odessa roots, knows how to cook well and loves Odessa cuisine very much. But at the same time, she travels the world, meets the world’s leading chefs and takes some recipes from them, so that later in this restaurant she can combine her ability to deliciously cook Odessa dishes and dishes of cuisines of different peoples of the world from the best chefs. We have the slogan of the restaurant: “Join the family!” That is, we expect that a large family will gather at the restaurant, who will come to visit a friendly maman.
Co-founder of Rokka and Maman restaurants
We in no way pretend to satisfy the taste of all guests. We just want to bring together people who love delicious food here. Considering that we have worked with many restaurants, we have seen where guests are most responsive. No matter how original the menu was, the best-selling salads were and are “Caesar” and “Greek”.We thought: why do we need to fight the guests then? We will put these dishes on the menu, but we will give them in our form, made and served the way our mum sees.
Bruschetta with tomatoes and mozzarella
Veal tartare from Beefbar Monaco
Caesar-Romaine salad with grilled chicken,
Panzanella salad with sweet pink and yellow tomatoes,
“Market salad” – vegetable salad with herbs
“Olivier Maman” with boiled tongue
Forshmak – a family recipe from Maman
“Baba Ganush” – eggplant mousse from Aunt Tsili from Israel,
Burger Maman with veal cutlet, cheese, iceberg lettuce, tomatoes, pickles and special sauce, served with fries
Zucchini pancakes with lightly salted salmon and sour cream-horseradish sauce
Pie with spinach and ham
Borsch with quails
Okroshka with kefir
Cold tomato soup served with feta cream
Chicken “Ramen” – Asian chicken soup with vegetables from Alan Yao
Asian fish soup with seafood and coconut milk
Dumplings with potatoes and fried onions
Chicken “Pad Thai” – udon noodles with chicken, shrimps and vegetables
Beef stroganoff with chanterelles and tender mashed potatoes
Meatballs in tomato sauce with basil
Chicken stewed with vegetables in coconut milk and Asian spices
Peppers stuffed with meat, rice and vegetables
Steak “Ribeye” on the bone (Ukraine)
Steak Maman (served with aromatic butter and crispy salad)
Apple pie with almond cream
Ginger panna cotta with berries
Creme brulee with limoncello
Grandma’s chocolate cake
St. Lanzheronovskaya, 18
Working hours: 12: 00-24: 00
Tel. (48) 711-70-35
Photo: Masha Gontar
Tatiana Voropaeva, owner of the MAMAN restaurant | Restaurant MAMAN Odessa
Family feasts with mother’s traditional dishes, service skills of a Swiss school, administration, management and consulting, psychology and female flexibility – this is what formed the vision of the restaurant business of the owner of the MAMAN chain Tatyana Voropaeva, who entered the TOP-3 of the best establishments in Odessa according to readers “About , Sea “.
The first restaurant of the MAMAN chain was opened in the very heart of Odessa, not far from the sea and the Opera House – on Lanzheronovskaya, 18. This place is the embodiment of Tatyana Voropaeva’s dream of her own establishment, which she and her husband opened after many years of working in this business.
In total, the MAMAN chain now includes three restaurants with different interiors and classic Odessa dishes with the addition of a “zest” that will surely remind you of the fashion trends of the modern world of European cuisine.
Restaurants of the chain:
- MAMAN (center) – Lanzheronovskaya, 18
- MAMAN on Fontana – Fontanskaya road, 93/1
- MAMAN by the sea – Lanzheron beach, 1
Average check – 350 UAH
With Tatiana, we discussed the importance of knowledge and skills, how cool it is to love your work with all your soul, how to survive when everyone around you panic, and what responsibility is.
Best restaurants in Odessa according to readers “O, More”: competition results
How do you manage to show strong leadership qualities and remain feminine?
We are engaged in business together with my husband.Usually, if a woman runs a business on her own, then, of course, they look at her differently. When men communicate, this is one thing, when a woman interferes, a slight disdain is felt.
There are a lot of strong and bright women in my circle. To my surprise, in the current volatile situation due to the coronavirus, it is women who manage to maintain composure and a positive attitude. Our natural flexibility helps us cope with stressful situations
In our family, the roles are clearly distributed: my husband is engaged in structure and financial issues, I – creativity, development, ideas.We did not come to this right away, and when someone climbed into the territory of another, conflicts occurred. It is clear that at home I do not behave like a businesswoman. Girls need to be able to change roles. A man always remains a warrior.
The history of the emergence of the MAMAN restaurant chain in Odessa
MAMAN Author: Provided by MAMAN
How long have you been in the restaurant business?
Restaurants are my life’s work. I started out as a waiter. Since childhood, I wanted to make good money.And I noticed that people who run restaurants always dress well, eat deliciously, travel and so on.
After graduating from school with a silver medal, I told my mother that I would not go to college. I went to study as a waiter to go sailing. She promised my mother that I would get a higher education later, and she kept her promise.
I studied at the school for only a year. The Londonskaya Hotel opened after renovation and needed staff. They took young people with no experience, but with knowledge of the English language.All night I was preparing for the interview, I knew English, because I studied well in the gymnasium.
When I got into this gastronomic world, I realized that this is my paradise
I worked for a Swiss company, where I went through a very good service school, we were taught to understand the products and tastes of high-quality food and drinks. This experience instilled good taste in me. Even then, there was a dream to open your own establishment.
In restaurants, I went through all the stages of growth: I was an administrator, a manager, an HR manager, and a training manager.Then, together with my husband, we opened our own consulting company – we came up with concepts for other people and trained staff throughout Ukraine. By the way, we also met my husband in a restaurant ( editor’s note – laughs ).
We opened the first restaurant together with partners, my husband and I developed the concept and were the management company. It was the Rocca restaurant in Odessa. We worked for a year, and then decided to open something of our own.
And we opened MAMAN in 2011, on Lanzheronovskaya.There was complete devastation here, we were building everything inside. This project immediately took off and in five months we returned the investment. Previously, people returned their investment in three years. Then, five years before quarantine, and now it is very difficult to predict something.
Our mission is to make people happy. When they were greeted beautifully, fed deliciously, they leave satisfied
Relaxing atmosphereBy Courtesy of MAMAN
MAMAN at the center is our first own child.Then MAMAN appeared at the sea, then – MAMAN at the Fontana.
Why MAMAN works at sea only in summer?
We always judge by the first year. In the first year at the end of October, guests were only on weekends, and then at lunchtime. And this is not enough for us to make the business profitable. Therefore, it is easier for us to preserve it, then open it again.
Restaurants are part of life. I have no idea what else I could do
How long did it take from the moment you started working as a waiter at the Londonskaya Hotel to the moment you opened your establishment?
This journey took twelve years.Before that, there was consulting, where we consulted and started working for ourselves. Hired work was seven years, and then own business.
Everything must be gradual, otherwise our psyche will not stand it. If today I earn a hundred dollars, and tomorrow I start – five thousand, then you can go crazy. Gradual growth is comfort.
The name MAMAN is “purely Odessa”: both Jewish and French mothers were called that. Where do we feel good? Mom’s house
The name MAMAN is purely Odessa Author: Provided by MAMAN
How was the concept born?
The concept was formed around the name suggested by our designer.MAMAN we have a traveler who loves to cook and meet foreign chefs, communicate, bring something new from abroad. We are a traditional Odessa restaurant. But Odessa has always had a lot of cultures: Jewish, Greek, French.
We tried to revive the old Odessa recipes that were passed down from generation to generation. We sat, remembered ourselves, asked the staff, all relatives, and collected recipes. Previously, stuffed fish and forshmak were not served in restaurants.Our forshmak was ordered to London, we passed it on ( ed. – very happy and laughing ).
At the same time, we serve traditional chicken cutlets, but add mozzarella inside, parmesan cheese into meat cutlets, we have a Kiev cutlet with Dor Blue cheese. That is, we add “fancy stuff” everywhere.
They say that the most beautiful children are born from mixed marriages. The tastiest food in my opinion is from mixing different culinary traditions
We have duck borscht, to which you can order additionally nam-pla sauce and chili, and then this dish becomes Thai.I love these kinds of experiments.
We eat every day in our restaurants and control the taste, serving, service. My husband and I are the keepers of traditions. The most important thing is that it is tasty, and then the visual perception.
We do not use chemicals, even in desserts. We stand for environmental friendliness and naturalness. So we declare and so we do
Restaurant business and lockdown
Tatiana Voropaeva Author: Provided by MAMAN
How did you survive the quarantine? What should restaurateurs be constantly prepared for in the current situation?
In quarantine, we first decided to work on delivery.We delayed the delivery for a week, then we thought it was completely unprofitable and closed. Everyone was sent on vacation, all salaries were paid, all the food was distributed to the staff.
We have a family restaurant and we are all like family here. I immediately said that if the quarantine drags on, someone will need money, then we will always help.
Closing is not so easy either. We were told yesterday, and today we have to close. And we have a lot of debts to suppliers, obligations. You start to close everything convulsively.Then reopen the restaurant – you need a lot of money. Again, you need to do the entire purchase.
When we opened, we were extremely happy. May was cold, we traded 80% of last year. Now everything is also difficult, because people are scared, they are told that restaurants are dangerous.
Minibuses, shopping centers – no, and restaurants are the worst thing that can happen during a pandemic. Gloves, masks, antiseptics, thirty magazines with temperature screenings, covid training – all this is done here.
The staff is being cut, ten people for a cook vacancy, and thirty for a waiter. This has never happened. In the summer we danced with a tambourine to find a cook in the kitchen.
If earlier it was possible to plan something: promotions, New Year’s corporate parties. Before there was always a plan “B”, and during the lockdown we really didn’t know what to do. And you can’t panic, you have a hundred people under your command, you are responsible. About everyone you think: “How is he there? Is there something to eat? Not kicked out of the apartment?”
What helps you stay strong?
I’m just an incorrigible optimist ( approx.ed. – laughs ). Belief in yourself, that everything will be fine. You understand that any situation cannot be extended in time for a very long time, everything is constantly changing. And people have already adapted.
You just get used to it, you work to zero, you hope for summer and better times. I don’t look at the news in principle.
What is the cuisine in the MAMAN restaurant
The best dishes of Odessa cuisine in MAMAN
What dishes are you especially proud of?
One client once told me that our “specialty” is the first courses, and at lunch he remembers our borscht or soup ( approx.ed. – laughs ).
Kiev projects do not take root in Odessa, because here people go to people. It is important for us who you go to. And every Odessa citizen’s mother prepares the most delicious borsch
We prepare the steak in a special way – a special preparation before frying with a secret marinade. It is very tasty and ranks second in popularity among guests. Then – forshmak, of course.
Desserts – sour cream that has become a legend. This is a very interesting story (approx.ed. – laughs). I was in Moscow at my favorite restaurant “Gorynych”. In general, I don’t eat sweets, but I tried their sour cream and fell in love. Then I went to the forum and there I met the chef of this restaurant. I asked for the recipe ( ed. – laughs ).
Forshmak: recipe for herring with apple, baked with potatoes, sardine and Odessa style with melted cheese
Competitors, personal life, plans for the future
Besides the MAMAN network, what else do you do as a businesswoman?
Periodically we consult, periodically I am invited to conduct trainings.It’s more like a hobby. I have many friends in Kiev, they seek advice, I cannot deny both them and myself such pleasure.
Restaurant Owner By Courtesy of MAMAN
I am currently developing a makeover marathon for women “Eat and Slim”. I lost 22 kilograms ( ed. – smiled and pointed at figure ).
Body and mind are connected. As a rule, all marathons are aimed at working only with the body.But if you do not change your attitudes and beliefs, you remain with your fears and limitations, then all this will quickly return.
I propose a different lifestyle – we will change both consciousness and appearance. I am a neurolinguist, this is a very interesting direction in psychology
How do you feel about your competitors? Who are your competitors?
When everything is in order for you, you don’t think about your competitors. Competition is good for guests because the restaurant doesn’t dictate its own rules.
I am friends with many restaurateurs, I am glad for their successes, because I know what colossal work is behind this. We visit each other, learn from each other. And competition is very stimulating for development.
What is the difference between a tourist and an Odessa citizen?
In winter, 90% of the guests are our local permanent people. They are very demanding, because they are familiar with Odessa cuisine since childhood.
Tourists are very different. I am glad that the people of Kiev have returned to us.Since 2014, there has been no such number of Kiev residents, after those events in May. Now they are back, satisfied, on vacation, everyone is happy to see each other – just great!
It is very interesting for me to watch how foreign tourists try our cuisine. I then read their forums. When some man living in America recommends to visit MAMAN in Odessa – this is lovely
I can’t even say with whom it is easier or more difficult. Locals just need more attention, because they are “their own”, we always find for permanent tables in the summer, we do not refuse because of tourists.
Tell us about your family you grew up in.
Born in Odessa, raised in a simple family. We lived in a hostel, but my parents always invested a lot in my education and upbringing, I have always been a happy child.
There was a cult of food in our family. A thin child is a sick child. I don’t know where my mother got the groceries, but our table was always full. We ate the first, second, third, twenty-third and all this is sweet to eat
The world’s leading chef Alain Ducasse, when talking about ancient cooking techniques, said that meat and fish should be soaked in a salt solution.I was surprised when I read this in the book, because my mom cooked like that all her life. That is, when frying then it is all very juicy and slightly salty.
You need to put butter under the skin of the chicken – that’s what my mother did too. In our family, in general, they always cooked either with butter or with an alloy of fats. No sunflower oil was used at all. I only learned at the age of 18 that you can cook scrambled eggs in sunflower oil, honestly. She asked: “Mom, were there French in our family?” This is French cuisine – cook in butter.
What books do you read?
Now I am reading “PROmovement of the restaurant” by Maria Tyumeneva, she is a famous PR man in Moscow. She writes, if your restaurant did not shoot in the first three weeks, then everything … The trend is now. And offers many other interesting ideas.
I constantly read books on psychology. Now – “Combat NLP”. Thanks to NLP, we can acquire the skills of other people, in half an hour you can cure a phobia by re-coding the brain.And combat NLP is a search for the source of injury, a technique for protecting against manipulation.
Tatiana Voropaeva Author: Provided by MAMAN
How do you like to relax?
Travel is my drug. Now I am almost deprived of this. To go this year once to Thailand and three times to Kiev is nothing for me. Last year I had about thirty trips, I was not at home much. I go in for sports, go to the gym, dance.
I love driving.Through music, I can very easily manage my state. I go to the Ibiza club whenever different performers and DJs come. Life goes by quickly, I want to be in time for everything ( ed. – laughs).
What advice can you give to those who have recently opened their own restaurant and those who are still dreaming about it?
For those who dream – to postpone the dream. For those who started – do not be afraid to make mistakes, quickly change actions, listen to your guests. There are no ready-made recipes, you need to start and try.
The first two years you need to live in a restaurant, if you are not in a restaurant – this is not your institution. Do not count on super profits, this is no longer such a profitable business as it used to be
You need to answer the question: “Why do I need a restaurant?” If only for money, then it is better not to open. If you want to feed your guests deliciously, you treat people with warmth, make your contribution and your vision in this area – then yes. I want to open a restaurant because my grandmother knows how to cook cheesecakes – so what?
Now it is impossible to calculate and have any forecasts regarding the development of this business.This is a new state for me, it is generally not clear what will happen next. But I am sure that it will only be good in the future ( ed. – laughs).
Some people come to me and say: “I have a brilliant concept! This has not happened before!” I immediately ask the question: “If your idea is so brilliant, then why has no one implemented it yet?” For example, London has successful mono restaurants. We do not have such, because it does not work for us. Our muscles still remember the period of deficiency.How do you come to a restaurant, and there are three dishes on the menu? In the sense?
This is not destroying the goal, it’s just that there are eternal things in the restaurant business, and all successful concepts are already so-called plagiarism. You need to keep track of what’s in the trend, and the same, but your own, to open. Not copy, but modernize for yourself. The bicycle has already been invented.
Artem Stepanov, the owner of Pochtana Against, about the restaurant business, the crisis and foreign tourists
Chotiri Odessa restaurants became the winners of the “Sil” award.Hto otrimav the city
Cozy restaurant with real homemade food Maman in Odessa
Cozy restaurant with real homemade food Maman in Odessa | md-ukraine.com
(11: 00-00: 00, Fr-Sa 11: 00-01: 00)
~ 400 UAH
- Vegan Meals
- Eastern European
About the bar
Conceptual restaurant “Maman” is a dish from a creative Odessa mother who loves to travel the world and collect interesting culinary recipes, but at the same time loves Odessa and its cuisine with all her heart.Maman perfectly cooks traditional Odessa food, but gives it an unusual taste. Stuffed peppers and forshmak like this one cannot be tasted anywhere else. And she cooks famous masterpieces of multicultural cuisine according to the recipes of the best chefs in the world. Gourmets will definitely appreciate the meatballs in tomato sauce with basil and noodles made according to the recipe of the popular British chef Ramsay Gordon.
Maman serves dishes in an original way: he brings mashed potatoes in an iron pot, and French fries in a bucket. The interior of the establishment is modern British, with interesting retro-style details: antique mirrors, antique scales, dishes and a sewing machine.”Maman” is a family coziness that guests have long been fond of.
nearby you can also watch
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90,000 If you are in Odessa, be sure to visit “Maman” – Hyundai Belarus
If you are in Odessa, be sure to visit “Maman”.So the team of the project “Towards the Sea in Hyundai Accent” was recommended a cafe on Lanzheronovskaya, a stone’s throw from the Opera House. We did not fail to take advantage of this advice and in the evening dropped in for a visit. And they did not regret it.
Summer terrace “Maman” is located in the famous Odessa park “Palais Royal” right under the shade of plane trees. This is where we are located. In the choice of dishes, we decided to completely rely on the waiter, who advised the Panzanella salad and something fishy.We chose a mullet – after all, we are still in Odessa) Everything was very tasty, but a special delight was caused by the dessert – the Napoleon cake is especially beautiful here. You can safely order two at once 🙂 In total, dinner for three (salad, main course, dessert and soft drinks) cost us 100 BYN. Not a little, but in Minsk, in an institution of this level, we would give at least twice as much.
Another place we were recommended to pay attention to is the Franzol restaurant on Deribasovskaya.“There is no more Odessa restaurant in Odessa”. This is how they write about themselves. The first thing that attracts attention to this place is the ensemble’s repertoire, which entertains guests: “There is a city that I see in my dreams …”, “Scows full of mullets …” and so on. And this is part of the restaurant’s entourage, which is located in a building recreated according to the drawings of the Artificial Mineral Waters Pavilion in 1826. Here, our choice also consisted of salad (of course “Odessa”), fried gobies in Odessa style and dumplings with cherries for dessert.The final bill was 80 BYN for three. Everything, no questions asked, is delicious. Well, let’s count in Odessa 🙂
Well, let’s finish our story about “tasty” Odessa in “Kompot”. This is a chain cafe where you can have a tasty breakfast or a pleasant evening out. For example, in an institution on the same Deribasovskaya street. And here they really treat with compote – they bring it right in the bank, like at grandmother’s house. The can also serves sour cream for borscht and dumplings.For those who are nostalgic for the Soviet childhood – this is it. A dinner for three with borscht, dumplings and compote cost us 60 BYN.
To be continued.
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A café resumed in the ISIDA Medgorodok clinic – ISIDA Clinic Kiev, Ukraine
18 June 2018
In the department of ISIDA Medgorodok clinic, after the completion of the overhaul, a cafe has reopened, where you can replenish your energy reserve with healthy meals and just relax. This cafe, by the way, is a “prototype” of the restaurant, the construction of which continues.
“Bon maman” (translated from French – “good mother” ) – so about a year later, after the completion of construction work, it will be called Resto-Cafe. It will open on the basis of a cafe, which, after a major overhaul, resumed its work in the ISIDA Medgorodok branch.
The manager of the cafe Evgeniy Gribenik – the ideological inspirer of all culinary innovations not only in the cafe, but also in the clinic as a whole – tells about what today are ready to please “good mothers”, their children and the same “good dads”.Evgeny, by the way, has more than 20 years of experience in the best restaurants in Kiev, for the last nine years he managed five kitchens of a restaurant holding, now under his professional tutelage is the “tasty” side of the ISIDA clinic.
“I am very glad that the first stage of repair and construction work has been completed, and we can once again delight patients of the ISIDA Medgorodok clinic with delicious and healthy food. There are many changes in the new cafe. The interior of the room has become more “homey” and cozy.A new menu has been developed for our guests, which takes into account that the majority of our visitors are future or recent mothers and their children. But it is better to see once than hear many times – come to us, we are ready to do everything to make your visit to us pleasant in all respects, ” – says Evgeny.
Cafe starts with menu
During preparation for pregnancy, in anticipation of the birth of a baby and after childbirth, special requirements are imposed on the quality of nutrition, taking into account the health of the child.Therefore, for the preparation of all dishes in the new cafe, only healthy wholesome products are used. All dishes on the menu will be prepared using gentle processing and cooking technologies. The cafe will not use roasting techniques (in any form), only baking and low-temperature cooking.
The menu of the cafe, by the way, has been completely updated, only those dishes that were previously enjoyed by visitors a special love have been preserved.
Cafe chefs have no secrets from visitors
The cafe’s kitchen and bar are designed in the style of an open space.
“This design allows us to say to our guests without words:“ We have no secrets from you, we are completely open. We prepare honest, healthy food, we use only the best products ”, – Evgeniy Gribenik comments on the innovation .
Mother is in the spotlight
In the meantime, the chefs are busy with their business, visitors to the cafe, which, by the way, is designed for 30 people, can enjoy the comfort of home. The central part of the interior of the cafe is the photographs of the patients of the clinic, most of which were taken directly in the wards or during discharge.This gives the cafe a special charm. Come and see for yourself!