The finished result is a casual environment that honors Chinese-American heritage, featuring a curated mix of high and low materials with a striking balance of accessible dining with an elevated menu. Located in the Inner Richmond area of San Francisco, Mamahuhu is a casual Chinese-American restaurant.
The space accommodates counter-service style dining with an option for guests to be in and out quickly or stay without disrupting the elevated dining experience for those that dine in. To execute the owners’ vision for a fun, easy and casual environment that calls to mind Chinese-American heritage, BBA employed subtle but playful design choices through architectural details that support the brand experience, and unexpected design elements. A mix of high and low materials strike the right balance between an accessible dining experience and elevated menu.
From the exterior, variegated storefront tiling welcomes guests and just inside, a vintage lantern at the frontmost communal table sets the stage for an experience.
The story continues through arched openings and unique design details like tile stripes in the dining area and a sculptural skylight condition above the point-of-sale and in the bathroom.
The entire space is methodically designed to encourage social interactions with flexible seating opportunities and ample circulation space.
A large, bar-height table for big groups and single diners alike activate the storefront. Beyond, cozy booths with low lighting provide intimate eddies in the middle of the flow of circulation and flexible two tops and banquette seating offer additional dining options.
A clearly defined queue manages busy lines and takeout, eliminating confusion.
Design aesthetics complement the colorful cuisine, letting the food speak for itself and providing a warm dining opportunity on an overcast day in the Inner Richmond.
Chef Brandon Jew of Mister Jiu’s has teamed up with Ben Moore and Anmao Sun of Shanghai’s farm-to-table restaurants, Hunter Gatherer, to open a casual Chinese-American 38 seat restaurant in the Inner Richmond.
It’s something we’ve been working on together now for almost three years. We’re all very excited to see it come to life.
After meeting through mutual friends in December 2016, the trio connected over their shared passions for Chinese-American cuisine and organic farming practices.