St Judes/Mama San, 190 Bath Street, Glasgow – Oct 2012

pre-theatre menu with the added bonus of an included cocktail for £12.95. There’s a good selection of cocktails but only a few are included as part of the pre-theatre.  We both went for the Rosie Lea Martini (gin, elderflower liquer, earl grey gomme and marmalade), gorgeous!


Sake Maki and Prawn ISO Tempura Rolls to start


Salmon wasn’t strong enough, you couldn’t really taste it, same went for the wasabi which wasn’t very strong nor was there much saltiness to the soy sauce which was bland however the prawn tempura got the thumbs up, good pickled ginger too.

It took a bit of time for the mains to arrive…

Thai Green Curry – wasn’t too overwhelmed by the look of the dish, it was bit insipid looking.  Good kick to the sauce even though there were no discernible chilli pieces, the heat wasn’t an immediate but was gently warming but the chicken hadn’t really taken on much of the taste from the curry as if they were just plopped on top of the curry at the last minute, also some more rugged chicken rather than uniform chunks would have been better.

Beef Pendang – again not the best presentation but a decent kick and crunchy peanuts-aside it was a bit formulaic. We both agreed that both dishes were a bit ready-meal-esque.

Finished with Ginger Caipiroska (£6.45) – vodka with ginger and lemongrass cordial, lime juice and sugar syrup served over crushed ice.

Violette (£5.95) – Sugar cube soaked in violet liqueur and topped with prosecco.


For the décor and stylishness of the place I was expecting a bit more style regarding the way the dishes were presented, maybe even just a herb on top!?
Overall disappointed with the food but the cocktails are good (hic!).

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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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