OUR STORY
“Mam Mam” is a colloquial term for “eat”.
We are a fast casual café serving affordable, hearty, local food in a friendly, no-frills setting.
Our food is fresh and fabulous. We are committed to premium ingredients and our signature recipes define us. We want you to leave feeling highly satisfied and convinced that we are the best choice for everyday authentic local food.
We want you to “mam mam” everyday!
The Trailblazer
Chef Sebastian Ng
Chef
Sebastian Ng
The Trailblazer
Sebastian Ng is quite a trailblazer. He realised that more and more people are seeking tasty, affordable meal options which they can just grab and go during their lunch break. He saw this gap in the industry and he conceptualised Mam Mam.
He is also the chef-owner of VENUE By Sebastian in Downtown Gallery. He has been in the F&B industry for almost 3 decades and seeks inspiration, novel flavours and ingredients from his travels around Asia. His wanderlust has ignited his imagination and inspired his culinary identity which has led him to create our signature dishes such as Spice-Crusted Chicken Leg and 100-hour Duck Confit using his exquisite finesse and techniques picked up during his culinary training in three-Michelin-starred Restaurant Gordon Ramsay.
Edmund Ang
The Operations Guy
The Operations Guy
Edmund Ang
Edmund is the operations guy. He is also the third generation owner of Ponggol Nasi Lemak (PNL). Established in 1979, it is a Heritage Brand serving one of the most well-loved food in Singapore.
He has seen PNL expand from a small stall in the 70’s to 5 outlets including one overseas outlet in Jakarta.
His experience in a commercial kitchen allows him to manage the operational complexities of scale-up in their large central kitchen at Mam Mam while maintaining consistent high product quality.
Edmund is the operations guy. He is also the third generation owner of Ponggol Nasi Lemak (PNL). Established in 1979, it is a Heritage Brand serving one of the most well-loved food in Singapore.
He has seen PNL expand from a small stall in the 70’s to 5 outlets including one overseas outlet in Jakarta.
His experience in a commercial kitchen allows him to manage the operational complexities of scale-up in their large central kitchen at Mam Mam while maintaining consistent high product quality.