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. Now they’re celebrating ‘We Turn 2,” a combination of 2 egg rollsfor $2 and a live Potsticker Demo Sampling.
Although it seems like just yesterday that Mamahuhu’s deliciousness arrived in the 94941, they’ve covered a lot of tasty ground ever since, from treating patrons to their classic vegan, dairy-free soft serve flavors, as well as some a Mango Coconut Sundae (banana oat milk soft serve, dried mango, toasted coconut, and mango syrup) and the Malted Milk Sundae (malted chocolate sauce, ovaltine powder, and candied cashews). The Malted Milk Sundae is not vegan.
“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.