Crispy golden calamari served with our own spicy dynamite dipping sauce.
Minced chicken or tofu with shiitake mushrooms, water chestnuts, scallions and garlic, served with baby romaine leaves.
A Mama Fu’s original. Crispy shrimp in our own spicy dynamite sauce, topped with Togarashi spice, and served over Asian slaw.
Savory pork rolled up with cabbage, carrots, celery, and onions, served with sweet chili dipping sauce.
Fresh soy beans steamed and then wok-charred with garlic, chili, and Thai Basil sauce. Topped with Shichimi Togarashi spice.
Korean marinated sirloin wok-charred with onions and ginger, served with in-house made kimchi, house pickled vegetables, chili paste, and baby romaine leaves.
Fresh soy beans, steamed and lightly salted.
Crispy wonton wrappers filled with blue crab claw meat, cream cheese, scallions, and onions. Served with sweet chili dipping sauce.
Crispy or steamed dumplings filled with pork, green cabbage, scallions, and ginger. Served with our own potsticker sauce.
Seared sesame seed coated tuna served over Asian slaw with pickled ginger, wasabi mustard sauce, and house pickled vegetables.
Cool rice paper packed with cellophane noodles, fresh basil, mint, spring mix, peanuts, bean sprouts and vegetables served with hoisin peanut dipping sauce.
A delicious combination of fresh Asian vegetables, served with sweet chili dipping sauce.
Charred chicken skewers with Hoisin BBQ sauce, served over Asian slaw.
Mixed greens with tomatoes, carrots, cucumbers, wonton chips, sprinkled with sesame seeds. Served with steamed or crispy teriyaki glazed chicken and ginger sesame vinaigrette on the side
Sesame-encrusted Ahi tuna, seared rare, on a bed of Asian slaw and spinach tossed in cranberry pomegranate vinaigrette, topped with crunchy noodles and served with citrus ponzu sauce
Classic Asian soup with chicken, beef, soft tofu, shiitake mushrooms, egg and carrots, flavored with vinegar in a thick peppery broth.
Steamed chicken wontons in a chicken broth with carrots, scallions, and spinach.
Traditional Chinese soup made with chicken broth, green onions, white pepper, carrots and cooked eggs
Flavors You Know and Love.
Rich honey-sweet glaze over fresh snap peas and carrots on a layer of crisp rice sticks.
Chinese egg noodles in garlic sauce tossed with white mushrooms, cabbage, crsip carrots, bean sprouts, scallions, and onions.
Savory garlic soy sauce cooked with white mushrooms, fresh onions and scallions.
Traditional teriyaki sauce cooked with carrots, green cabbage, onions, white mushrooms, and spinach greens, topped with toasted sesame seeds. Served over your choice of white or brown rice.
Vegetables and rice served in a bamboo steamer, with teriyaki and sweet-n-sour sauces on the side.
Sweet sesame soy sauce tossed with yellow onions, red bell peppers, white mushrooms, and green beans, sprinkled with toasted sesame seeds. Served with your choice of white or brown rice.
Zesty, sweet chili garlic sauce tossed with carrots, broccoli and scallions. Served with your choice of white or brown rice.
Toasted cashews in a garlic soy sauce with carrots, broccoli, white mushrooms, snap peas, and red bell peppers. Served with your choice of white or brown rice.
White rice wok-cooked with bean sprouts, scallions, carrots, egg, chopped broccoli, and Chinese brown sauce.
Tangy sweet-n-sour sauce with pineapple, red bell peppers, yellow onions, carrots and broccoli.
Explore Bolder Flavor.
Thai peanut sauce tossed with bean sprouts, crisp carrots, scallions, egg, tofu and rice noodles, garnished with crushed peanuts, cilantro and a lime wedge.
Japanese-style pan seared udon noodles with yakisoba sauce, pork, cabbage, shiitake mushrooms, yellow onions, and carrots. Topped with pickled ginger, sesame seeds, scallions, and Shichimi Togarashi spice.
Sugar snap peas, mushrooms, red bell peppers, bok choy, celery, and fresh basil tossed with a lemon Sriracha sauce. Served with your choice of white or brown rice.
Thin rice noodles and fresh greens with cucumbers, bean sprouts, fresh Thai basil, cilantro, scallions, and red jalapeño, topped with wok-seared caramelized hoisin BBQ sauce. Served with a side of Vietnamese dressing, peanut sauce, and fresh lime.
A zesty, sweet chili orange peel glaze tossed with broccoli, mushrooms, red bell peppers and scallions. Served with your choice of white or brown rice.
Warm fragrant beef broth and rice noodles served with bean sprouts, scallions, basil, cilantro, and jalapeno slices. Accompanied with chili paste, hoisin sauce and fresh lime.
Feel the Fire.
A sizzling combination of chili hoisin sauce, basil, white mushrooms, red bell peppers, onions, bean sprouts, scallions, and rice noodles, all tossed with a spicy Sriracha hoisin sauce and topped with fresh cilantro.
Spicy Korean chili garlic sauce seared with cabbage, white mushrooms, onions, red bell peppers, carrots, bean sprouts, and scallions, garnished with in-house made kimchi and cucumbers. Served with your choice of white or brown rice.
Spicy curry sauce with stir-fried shiitake mushrooms, egg, onions, red bell peppers, carrots, bok choy, bean sprouts, scallion, and red jalapeño tossed with vermicelli rice noodles. Topped with our house pickled vegetables.
Fiery kung pao sauce made with Sichuan peppercorns and Chinese black vinegar seared with celery, water chestnuts, red bell pepper, onion, peanuts, scallions, and chili peppers. Served with your choice of white or brown rice.
A Thai specialty. Rich, spiced coconut and chicken broth with onions, mushrooms, bok choy, carrots, bean sprouts, scallions, and vermicelli rice noodles. Served with chili paste and fresh lime.
Spicy green curry sauce with flavors of coconut milk, lime, garlic, and green Thai chili with carrots, Thai basil, baby bok choy, snap peas, white mushrooms, and red bell peppers. Topped with fresh cilantro and lime over your choice of white or brown rice.
Steamed shrimp marinated in tamari and lime juice with diced scallion, red bell pepper, onion, and jalapeno, topped with Shichimi Togarashi spice. Served on a bed of marinated bean sprouts and cucumber with wonton chips and cucumber slices.
Seared Brussels sprouts, water chestnuts, and scallions in a black vinegar honey glaze. Served with pickled ginger.
Seared beef bulgogi with kimchi and Colby Jack cheese tossed with sweet potato fries. Topped with dynamite sauce, sriracha, cilantro, and scallion.
Steamed soybeans pureed with miso paste, Sriracha, lemon juice, onion, cilantro, and spices. Served with wonton chips and cucumber slices.
Steamed chicken with broccoli, carrots, and pineapple tossed in our sweet-n-sour sauce.
Steamed chicken, broccoli, and carrots tossed with our teriyaki sauce.
Crispy chicken tenders.
Chicken fried rice with egg and crisp carrots.
Crispy chicken in a honey soy glaze.
Teriyaki chicken tossed with egg noodles.
Creamy short grain rice cooked with coconut milk, served warm and topped with a mango coconut sauce. Garnished with fresh mint.
Rich smooth cheesecake rolled in a flaky cinnamon pastry accompanied by raspberry sauce.
Dark, moist chocolate cake with chocolate filling and finished with a dark chocolate ganache.
Vanilla sponge cake topped with layers of caramelized pineapple and light coconut cream, topped with toasted coconut and caramel sauce.
Mama Fu's fresh brews iced tea every day in a variety of refreshing flavors. Enjoy a tall glass of Unsweetened, Sweet Tea, Green Tea, or Blueberry Pomegranate at your nearest location or order a gallon to-go!
John S. Hamlin and Diana Hovey join growing board of directors
Austin, Texas – Mama Fu’s Asian House, the Austin-based restaurant concept specializing in fresh and innovative Asian cuisine, is pleased to announce the addition of two new board members as the popular restaurant group embarks on a major expansion tripling its size over the next 18 months. Business veteran and change agent John S. Hamlin and marketing executive Diana Hovey will join Mama Fu’s heavy hitting board of directors that already includes industry mavens Matt Hood, Jason Morgan, Ed Norton, Mark Adams, and Mama Fu’s President and CEO Randy Murphy.
Both Hamlin and Hovey will offer industry insight and vision as members of the Mama Fu’s Board of Directors. Each will be instrumental in guiding Mama Fu’s during its growth period taking the expanding restaurant concept to the next level.
"Both of these industry executives bring a wealth of experience and knowledge, which is vital to Mama Fu’s during this exciting time of growth and...more
Austin, Texas – Mama Fu’s Asian House, the Austin-based restaurant concept specializing in fresh and innovative Asian cuisine, is pleased to announce the addition of Marketing Executive Matt Hood to its Board of Directors.
Hood is the Chief Marketing Officer for Habit Restaurants, Inc. (NASDAQ: HABT), and brings over 20 years of marketing, restaurant industry insights and vision to the Mama Fu's board.
Prior to his current role at The Habit, Hood served as Chief Marketing Officer at BJ’s Restaurants, Inc. (NASDAQ: BJRI) from 2008 to 2014. During that period, the company grew from 68 restaurants and $316 million in sales to 145 restaurants and over $800 million in sales. Prior to joining BJ’s, Hood served in a series of leadership roles for Carino’s Italian Restaurants and Brinker International (which owns and operates Chili’s Grill and Bar and Maggiano’s casual dining concepts). Hood served on the National Restaurant Association’s Marketing Executives Group Board of Directors from 2003 to 2012, serving as co-chair from 2006 to 2008. Hood earned his...more
Abu Dhabi City Guide
Mama Fu’s Asian House, an Austin-based restaurant concept specializing in fresh and innovative Asian cuisine, launches its first international location in the UAE this November. Mama Fu’s promises a new gastronomic experience offering an inventive menu inspired by the cuisines of Vietnam, Korea, China, Japan, and Thailand. Opening in Dalma Mall, Abu Dhabi, the exciting new restaurant is operated by leading food and beverage group, GGICO Gourmet Investment L.L.C., and marks the brand’s first international franchise outside the United States.
“Mama Fu’s has established its name in the United States as a first-choice for Asian-inspired cuisine, with the restaurant’s outlets expanding rapidly across the southern states. We are delighted to be able to bring the brand to the UAE for the first time with the opening of Mama Fu’s at Abu Dhabi’s Dalma Mall,” said Hassan Oweida, COO of GGICO Gourmet.
Mama Fu’s bold take on dishes from the Pan-Asia region has garnered the restaurant group a strong and loyal clientele Menu favourites include: Thai Dynamite Shrimp appetisers;...more
Austin, Texas – Mama Fu’s Asian House, the Austin-based restaurant concept specializing in fresh and innovative Asian cuisine, is pleased to announce the addition of finance and business management executive Jason Morgan to its Board of Directors.
Morgan will offer industry insights and vision as a new member of the Mama Fu’s board. Morgan has served as the CFO of Texas-based restaurant concept Zoës Kitchen since 2008 and has played a vital role in growing the company from 20 to 139 restaurants.
"Jason brings unparalleled expertise and insight into the restaurant industry to Mama Fu’s," says Randy Murphy, CEO of Mama Fu’s. "With his talent, knowledge, and experience, he is a great addition to Mama Fu’s Board of Directors."
Prior to assuming his role at Zoës Kitchen, Morgan was the chief financial officer of Simplex Diabetic Supply, Inc., a private equity backed healthcare startup. He previously served as the first chief financial officer of Video Gaming Technologies, Inc. Morgan has also held executive positions at Gaylord Entertainment Co. and...more
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Yummm~! Thank you for sharing the lovely photos of our new Spring Black Market Menu! Always a pleasure to serve. :) https://t.co/NmPSWvJ64Y