Mamasang | Contemporary Taiwanese Eats in Taipei

Update: Mamasang is now closed, try some other food recommendations below:

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On a quiet street in Dunhua, waits Mamasang with her dark floor to ceiling windows and well-dressed patrons walking in and out of the doors. Peep in and Mamasang comes bustling to life flaunting Taiwanese-inspired dishes and colorful drinks. The contemporary art deco interiors invites groups to huddle close, catching up over truffle balls and lavendar cocktails. Live music fills every corner.

The black truffle balls were an interesting mix of flavors, truffle, fish, and caramel popcorn.

The presentation set the night in motion. Exciting new flavors, gold flakes, we couldn’t wait to see the rest of the dishes.

Mamasang’s black truffle turbot fish balls rest on top of lightly sweeteded popped caramel rice.

My personal favourite: Deep fried mashed Taro balls with Foie gras, bamboo, shiitake mushrooms, water chestnuts.

For appetizers we picked the recommended: Black truffle Turbot fishballs, and deep fried mashed Taro balls. The taro balls were our collective favourite, the crispy deep fried breading with the hot soft taro inside was the perfect mixture. We shared the three balls amongst us three, and even almost cleaned up the green fried vermicelli with pandan at the bottom.

A classic dish, the sweet pork had an interesting a twist.

A sweet pork main dish.

Sweet and sour pork and banana meatballs with pineapple and sweet peppers.

For a starting main we tried the sweet and sour pork meatballs with a twist… it was cooked with bananas! A couple of other side mains we ordered included the sichuan chili bean stewed beef tongue (delicious) and a pot of their chicken soup to brace the cold and wet weather outside.

Sichuan chili bean stewed beef tongue, with spiced crumble.

Chicken soup with cordyceps and burdock. For more Chicken Soup content, check out Gi Yuan Chicken

The star of the show: Handmade noodles with pickled mustard greens, A5 WAGYU carpaccio, 65 deg sous vide egg, dry chilli, spring onion, garlic, and peanut oil.

As for our main main, we ordered the star of the show. Mamasang’s famed dish is a lavish beef noodle, with melt-in-your-mouth A5 wagyu carpaccio, and lots and lots of spring onion. They finish off the dish at your table with hot oil that sizzles and further cooks the beef and hidden sous vide egg, along with the fresh garnishes. The smell of lightly fried garlic and spring onion was bewitching.

Handmade noodles at Mamasang with wagyu beef.

Pulling noodles.

The noodles were thick and chewey, a bowl of the noodles easily fed us three.

A decadent christmas special. Perfectly made lava cake brownie with orange zest.

Look at that chocolate ooooze! Straight into my stomach.

Even though we were filled to the brim, we ofcourse had space for dessert.

Our cocktails: rosemary, orange, lavendar. Delicious ingredients from the same head bartender of Oopsy Daisy.

Their cocktails were, as always, on point. From the Head Cocktailian, Bastien, of Oopsy Daisy, comes a new set of inspired creations. It was the maraschino cherry on top to end the night.

About Mamasang

🗺 No. 13, Lane 19, Section 1, Da’an Road, Da’an District, Taipei
🕕 6PM- 2AM (Closed Monday and Tuesday)
🎵 On Wednesdays they host guest DJs to start off their happy hour specials (runs from Wed – Fri, 6:00 to 8:30pm), while on weekends (Fri – Sat 10:00 to 12:00am) their live DJ transforms the restaurant into a lounge.

FOODBABY