Food Review: Mamasan, Glasgow

mamasan lamb rack

Mamasan Bar & Brasserie recently launched a new à la carte menu and we visited their restaurant on Ingram Street in Glasgow city centre to try out some of the new dishes.

The new à la carte menu is curated by Mamasan’s new Head Chef, Jason Tuddenham. Originally from Liverpool, Tuddenham started his career in London before making the move back to Merseyside in 2021, where he held the Head Chef position at Six By Nico for two years. Jason is set to head up both Mamasan Liverpool and Mamasan Glasgow until 2023.

New starters on the menu include Hebridean Seared Scallops with broccoli & ginger puree, chive & coconut dressing and apple.

Wagyu Carpaccio

Wagyu Fillet Carpaccio – truffe, ichimi pepper and wasabi soy

For mains,  Malaysian Yellow Curry of Rack of Lamb served with confit tomato, roast potato and charred yellow courgette. 

Rack of lamb

Coal Roasted Spatchcock Baby Chicken Satay – nasi goreng and peanut sauce

A visit to Mamasan’s bar is a must with cocktails such as Smoked Almond Old Fashioned, Blossom, Elderflower Lime Fizz and Matcha Melon Sour and many more!

Smoked Almond Old Fashioned & Blossom

All dishes are now available on the Mamasan Bar & Brasserie à la carte menu. To book a table, visit 





I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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