In 2013, the first MAMALA restaurant officially entered Hangzhou. Different from the traditional model of hotel-type Western restaurants focusing on fine dining and high prices, mamala focuses on cost-effective family-style Western food, providing rich, lively and sufficient Italian dishes, so that Western food has officially entered the field of vision of the public in Hangzhou. The popularity of the restaurant has not diminished in the five years since its opening, and it is a rare Western restaurant in Hangzhou with a queuing effect. In 2016, the second MAMALA restaurant was opened in Kerry Centre, further expanding its scale. Nowadays, MAMALA has become the benchmark of non-hotel western restaurants in Hangzhou, and can also be called the originator of local new western restaurants.

The owner of Mamala, Wan Zheng, is a former graphic designer, and his original intention for opening Mamala was to create a "back kitchen for friends". When the restaurant opened, celebrities in the photography and design circles such as Pan Jie, Sun Yun, Shen Lei, and Chen Yiwen often came to the restaurant as friends. With its unique Western food model and high production standards, the restaurant's popularity is rising day by day, and there is an endless stream of diners who come to the restaurant to dine, and gradually more and more people know about the "back kitchen" of Hangzhou, and it has become a "canteen" for more people.

The variety of dishes at mamala is very diverse. The appetizer is basically based on all kinds of salads, the ingredients of the pan-fried duck liver salad include duck livers, mixed vegetables, nuts, hot spring eggs, etc., the fried duck liver grains in confit are soft in the mouth, crispy and undiminished, and the fruits and vegetables are very fresh, which is a classic appetizer. There are also options such as beef and shrimp salad with avocado, Caesar salad with chicken thighs, tuna knife bean salad, and more. If you are dining with a large number of people, the Spanish Iberian ham platter is a good choice, using Spanish 5J pure Iberian 48 month whole acorn black pork hind leg meat, sliced and served with Dutch FRICO smoked cheese, salami and capers, enough to enjoy the authentic flavors of Spain. There are four classic soups: tomato soup, creamy mushroom soup, Hungarian beef soup, and Mediterranean light seafood soup, and the price of a la carte is less than 40 yuan. Among them, the Hungarian beef soup is the most popular, using Australian Wagyu beef and boiling it with 4 different tomato varieties. Because the sweetness and freshness of each type of tomato are different, a simple red soup can bring the richest taste.

There is a wide variety of main dishes with up to a two-page menu. French spring lamb chops, Australian sirloin steak, slow-roasted beef short ribs, Turkish country roast chicken, confit duck leg and other classic meats are must-order for meat lovers, and the carefully selected ingredients and authentic cooking methods are enough to make people feast. Mamala's highlight is a variety of seafood, including classic high-end Western ingredients such as Boston lobster, Norwegian salmon and silver cod, some of which incorporate creative Chinese cooking ingredients and techniques, bringing diners a different kind of surprise. Pan-fried totoaba in Brescia is the most traditional cooking technique in Brescia, the chef replaces the protagonist with the Chinese yellow croaker, the fat yellow croaker belly meat is fried after the skin is golden and crispy, the inside is still tender and juicy, and the fish pieces are spread under the clams and vegetables soaked in the clear yellow soup, the whole dish is full of umami and makes people want to stop. In addition, pan-fried cuttlefish with spicy eel sauce, grilled salmon on a grilled plate, and Venetian fish stew (reservation required) are also excellent, and they are on par with high-end Western restaurants. The tuna and potato mille-feuille is a specialty dish of the restaurant, which is topped with potatoes soaked in milk, topped with a layer of tuna, topped with a layer of sauce, and topped with cheese and grilled. The flavor of tuna envelops the potato flour and the cheese is dense and rich, making it a delicious and filling cheese dish.

If it's hard to choose a dazzling main course, the simple spaghetti bolognese, pasta with basil pesto, seafood pasta and seafood fried rice are the perfect staples. Seafood noodles are one of the owner's daily dishes, with a smoky atmosphere stir-fried in a large oil pan, a unique texture similar to Chinese fried noodles, and a classic flavor with the blessing of many seafood and special sauces. Desserts include regular options such as crème brûlée, semi-sugar pudding, sea salt tiramisu, oatmeal low-fat mousse and grilled yoghurt, as well as a special dessert made daily by the chef.

The first mamala restaurant opened in the LOFT49 Creative Industrial Park, a two-storey building surrounded by vines and rusty signs, and the exterior is very low-key and unobtrusive. The restaurant is full of industrial and up-and-coming greenery and the smell of eucalyptus leaves in the air. The restaurant is small and has a small structure, and you need to pass through a small pond courtyard from the first floor to the second floor. Each table is decorated with flowers, and delicate glass kettles and plates are full of literary atmosphere. The second Kerry Centre branch of Mamala is still designed in an industrial style, with the entire store presented as a two-storey complex. On the ground floor are Hyssop's outfits and Mamala's coffee station; On the second floor is the Mamala Italian restaurant, which also has a quiet and elegant dining environment.

In addition to the delicious food, Mamala's growing popularity is also related to the warm and friendly boss Wan. The restaurant adopts a reservation system, and from reservation to ordering, Boss Wan will almost do it himself. When receiving the reservation information of diners, Boss Wan will carefully inquire about dining needs, preferred tastes, preferred locations, etc., recommend suitable dishes for diners when ordering, ask diners for their opinions during the meal process and patiently record, remember the taboos and preferences of regular customers, and interact very enthusiastically and sincerely, so that every diner who comes to the restaurant can feel the warm and harmonious atmosphere of getting along like friends. As a result, the restaurant has many repeat customers, and many diners who have dined many times have become friends with Boss Wan, which is one of the reasons why the restaurant is extremely popular, and the warm and friendly Boss Wan has also become a living signature of Mamala Restaurant's reputation.