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 cool lettuce cups.
A Mama Fu’s original. Crispy shrimp in our own spicy dynamite sauce 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 Toragashi 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.
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.
Sweet and spicy orange peel glaze tossed with broccoli, white mushrooms, red bell peppers, 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, and scallions.
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.
Zesty, sweet chili garlic sauce tossed with carrots, broccoli, and scallions. Served with your choice of white or brown rice.
Shiitake mushrooms, fried egg, cabbage, yellow onions, scallions, and bean sprouts seared with hoisin BBQ sauce. Served on flour tortillas with hoisin sauce.
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.
Charred chicken thigh skewers with Hoisin BBQ sauce, served over Asian slaw, and garnished with cilantro, sesame seeds, and fresh lime.
Wok-charred marinated sirloin with shiitake, white, and straw mushrooms, ginger, and red bell pepper in a Miso Sake sauce. Served on a bed of fresh spinach with your choice of rice, and garnished with scallions and sesame seeds.
Tender sirloin served in warm fragrant beef broth with vermicelli rice noodles, bean sprouts, scallions, basil, cilantro, and jalapeno slices. Accompanied with chili paste, hoisin sauce, and fresh lime.
Our in-house made kimchi stir-fried with pork tenderloin, garlic, ginger, chopped scallion, Korean chili paste, and white rice. Topped with toasted sesame seeds and our house pickled vegetables.
A Black Market favorite returns! Seared chicken simmered in a spicy Thai red coconut curry sauce with lemongrass, garlic, ginger, bok choy, onion, carrot, and bean sprouts. Topped with cilantro, garnished with fresh lime, and served with your choice of rice.
Vanilla sponge cake with layers of caramelized pineapple and light coconut cream, topped with toasted coconut and caramel sauce.
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.
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!
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
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
Mama Fu’s To Release its Highly Anticipated Secret Seasonal Menu on April 2, 2015
AUSTIN, Texas – Mama Fu’s Asian House, the Austin-based restaurant concept specializing in fresh and innovative Asian cuisine, is pleased to announce that its new Black Market Menu will be available April 2, 2015, at select locations.
Exclusive to members of the Mama Fu’s loyalty program, the Funatics Club, the secret menu features innovative Asian cuisine developed by Mama Fu’s world-class chefs, selected through an internal culinary challenge. Chefs throughout the Mama Fu’s system compete to showcase their culinary skills and innovation inspired by travels through Japan, Korea, China, Vietnam, and Thailand.
"This season's Black Market Menu continues Mama Fu's tradition of serving innovative, mouth-watering dishes. It includes fresh, healthy items that are perfect for the summer months," said Randy Murphy, CEO of Mama Fu's. “This year, the innovation extends to our gluten-free offerings, which are very popular with our customers and a significant part of...more
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@toricarnahan Yummm~! Lo Mein and an Eggroll... can't beat the classics! Which Mama Fu's location is your favorite? (^-^)