Since its arrival in Mill Valley in 2022, Mamahuhu has been serving up delicious Chinese-American food in Mill Valley natives Justin and Tyler Catalana’s former Mill Valley Beerworks space at 173 Throckmorton Ave.
Mamahuhu, Michelin-starred chef Brandon Jew’s more casual restaurant and his first move outside of San Francisco, has engaged engage the community in a variety of ways, from churning out deliciousness at the 2022 Mill Valley Music Festival and launching a book club with support from the venerable Mill Valley Public Library to hosting a Lunar New Year event.
Bake Sum is popping up at Mamahuhu! From 9 A.M. until 1 P.M. (or until we sell out!) on Saturday, April 5th, stop by Mamahuhu to grab unique pastries (like a Black Sesame Snickerdoodle, Green Onion Croissant, the croissant/musubi mashup Croissubi, Coconut Ube Cookies, and more!) from Oakland based bakery Bake Sum as well as all-new iced teas, boba, and milk teas from Mamahuhu.
Bake Sum Joyce started Bake Sum in 2020 just in time for the pandemic making pastries and sweets that represent their upbringings. We love all things leavened, fluffy and delicious and utilize our skills as pastry chefs to bring you memorable pastries. We believe that pastries should be fun, beautiful, creative, and above all delicious. The word “Sum” or 心 has many meanings and when translated directly into Cantonese Chinese it means heart. Sum also represents the addition of two or more things, people and/or ingredients. With Bake Sum, we share with you a little piece of our hearts in each pastry. We hope to meet you soon.
Bake Sum is popping up at Mamahuhu! From 9 A.M. until 1 P.M. (or until we sell out!) on Saturday, April 5th, stop by Mamahuhu to grab unique pastries (like a Black Sesame Snickerdoodle, Green Onion Croissant, the croissant/musubi mashup Croissub
“We’ve worked hard to serve the community,” says Michelle Lu, Mamahuhu’s general manager. “ As time has gone by, we’ve been consistently gaining support support from local families and visitors to town. We believe our concept and quality products are a good fit.”
The first Mamahuhu opened on Clement Street in January 2020; both are collaborations with Anmao Sun and Ben Moore, who opened Shanghai’s first seed-to-table restaurant Hunter Gatherer but are now San Francisco-based. The menu is crisp and brief, a departure from your typical Chinese takeout restaurant. Five protein combinations are made from scratch with “transparently raised animals” and are served with jasmine rice and organically grown “wok’d vegetables” which form the core of each dish.