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Affordable and deliciously authentic!! Level of spicy is tolerable compare to other Hunan cuisine I have tried. And there is more meat than chili,whic…
Teazone2014
Uncle Mao’s Authentic Hunan Cuisine
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Absolutely love the fish in chilli oil!!! 5/5 (wouldve given them 6/5 if they served more fish meat but thats just me being greedy)Despite the funky s…
Alyssa Gonzales
Uncle Mao’s Authentic Hunan Cuisine
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We came here last Wednesday around 10:00 pm and excited to try their Chinese cuisine, while ordering all foods that we choose are all not available. W…
Erica L'dang
Uncle Mao’s Authentic Hunan Cuisine
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Uncle Mao's Authentic Hunan Cuisine is open for Casual Dining. Uncle Mao's Authentic Hunan Cuisine serves Chinese and Hunan dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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7 Reviews on “Uncle Mao’s Authentic Hunan Cuisine”
Affordable and deliciously authentic!! Level of spicy is tolerable compare to other Hunan cuisine I have tried. And there is more meat than chili,which is a real deal for me!!
Absolutely love the fish in chilli oil!!! 5/5 (wouldve given them 6/5 if they served more fish meat but thats just me being greedy)Despite the funky smell when i first came in, the food made up for it. I have been looking for an authentic hunan cuisine in the metro and so far Uncle Mao is my favorite and will be my go-to place!
We came here last Wednesday around 10:00 pm and excited to try their Chinese cuisine, while ordering all foods that we choose are all not available. We’re so hungry that time and really wanted to have a good food. Also, we asked them if we can pay thru credit card or dollar (we dont have Philippine peso, we just arrived from the airport) but sad to say theres no option except for peso. Nevertheless, They have a friendly staff.
Really really authentic hunan cuisine! You can’t go wrong with this one. Ordered sliced eel in hot chili oil (prepare for the numbness of this dish, this one is so so),dry pot intestine, intestine with pickled pepper,shredded cabbage are all delectably tickle your buds with schezuan spices! Will come back again to try other tasty dishes for sure!
Hurray for my first Zomato foodie meetup of the year! I like spicy food, especially spicy Chinese food. I’ve tried Szechuan cuisine before, but I don’t remember trying Hunnan cuisine, even during my trips to the mainland. It was very interesting to know that Iris, a Hunnan local and the owner of the restaurant, wanted to keep everything very authentic, from the ingredients to the ambiance, even hiring a chef flown in from her hometown.Highly recommended: Fish Fillets in Hot Chili Oil, Chongqing Style Boiled Blood Curd, Preserved Pork with Dried Radish, Fried Pork with green Chili, Fillet Beef on Hot Iron Plate, Stir Fried Squid and BroccoliWhat We Tried:~Fish Fillets in Hot Chili Oil -this was the restaurant bestseller, and with good reason. Every piece of fish was flavorful and chewy flaky at the same time. Be careful though as this dish is literally swimming in chili oil~Chongqing Style Boiled Blood Curd – I was expecting this dish to taste the same as the fish fillet, but no, it was even tastier than the fish fillet dish. This one is for the more adventurous palate, as it has blood curd, eel, some innards, squid, among it’s ingredients. It’s like a hodgepodge dish, perfect to pair with beer.~Dry Pot Chicken – stir fried chicken, salty spicy at the same time. It was juicy despite being a dry pot dish~Spiced Duck – The duck was very tender, and cooked sort of like a stew, with some veggies and even potatoes~Preserved Pork with dried Radish – this one is also a specialty of the resto. As I understand, the pork is aged, sort of like the dried cured meats in Bee Cheng Hiang, but this one is only slightly salty. the dried radish was a revelation, I couldn’t stop getting more.~Fried Pork with Green Chili – this one was also good, surprisingly flavorful when it looked so simple. eat the chilies, their really flavorful, and not super spicy~Fillet Beef on Hot Iron Plate – like a spicy Chinese version of the local salpicao. i expect this would be a pulutan favorite among patrons.~Stew Pork with Special Red Sauce – also one of their specialties, it’s only mildly spicy, with the red sauce that was a mix of tomato and chili~Stir Fried Squid and Broccoli – this was the only one which wasn’t spicy. It was really good, and a very good break and palate cleanser after eating all those strong flavors.I came back to the resto a second time, with my family and also got to try these:~Wintermelon and spareribs soup – sort of like the singaporean Bak kut teh, with some medicial herbs~Diced Preserved Pork Fried rice – really really really good fried rice. I suggest getting this instead of the Yang chowI grew up on Chinese food. As a child, my siblings and I would be spoiled with authentic Chinese food, whether at home or at the nearby lauriat restaurants. Recently though, I found these restos decreasing in amount, instead replaced with Chinese fast casual dining. This was why I was very excited to learn about Uncle Mao’s. It’s a good thing my overall experience on both visits are satisfying, and even my dad, was pleased at how authentic each dish was.Initially, the prices would look steep, but after seeing the serving size, you’d realize the prices are actually worth it. I recommend going her in groups, because of the big serving sizes of dishes like fish fillet. phyliciamarie.com
I finally got to join a Zomato Foodie Meet Up and was invited to a place I’d say is for the daring and adventurous diner. Uncle Mao’s is a Chinese restaurant specializing in Hunan Cuisine. I googled it a bit prior finding out that Hunan Cuisine is well known for its hot spicy flavor and considered one of the great traditions in Chinese cuisine. The info greatly helped manage my expectation before hand. As when it came to chow time, about 90% of the dishes I got to sample there had chili or pepper in it. Here’s a rundown of my personal favorites:Fish Fillet in Hot Chili Oil – if you enjoy the sensation of hot chili oil, this recipe takes it to a larger scale. Chili oil is pretty much the sauce base with mahi-mahi fish and red beans. The fish is lightly seasoned making it tasty and balances well with the hotness of the chili.Fillet Beef on Hot Iron Plate – This one is reminiscent of beef salpicao. Savory and tender beef that’s hot and freshly cooked. Enhanced further by the taste of green peppers and garnished with peanuts. Chongquing Style Boiled Blood Curd – A dish truly for the adventurous diner. Blood curd or better known in street food parlance as ‘betamax’ take center stage here. Other ingredients to the dish include innards, beans and red chili. Pretty much similar to the above mentioned fillet fish dish, this one is likewise tasty and made even more interesting by the varying textures the mix of the ingredients provide. If you’re into pinoy street food, then the ingredients to this dish is something you will easily relate to but brought to a whole different level.I also got to sample a couple of dishes that are out of the hot spicy zone. There’s the Stir Fried Squid & Broccoli which was simple and fresh. And also the Stew Pork with Special Red Sauce which will remind you of our local adobo or humba. These actually helped provide a breather to all that hotness.Other items worth exploring include: Preserved Pork with Dried Radish; Fried Pork with Green Chili; Dry Pot Chicken; and Spiced Duck.My overall take on Uncle Mao’s food is that indeed they’re hot spicy but not just merely for the sake of. The food is truly flavorful that you can actually derive the good taste of pepper or chili in every dish. This is something I find definitive of the cuisine. It’s taking dining to the extreme, igniting your taste buds but in a really enjoyable way.It is ideal to come here with a group and dine family style. The pricing is a bit steep but only because the food serving is enormous and meant for sharing. It’s good value for money because of the quality and the authenticity of the cooking. I gathered that some of the ingredients are even imported from China just to be true to cuisine.One challenge to consider when you eat at Uncle Mao’s is finding it’s location. You’d need to drive along Kalayaan Avenue in Makati which runs one way. The restaurant is not easily visible from the road and you’ll likely miss it. Then you may find it difficult to make your way back. My tip is to just drive directly to and park at Century Mall. From there just walk a bit and cross Kalayaan Avenue towards Neptune St. and there you’ll find the spot. Uncle Mao’s is on the second floor of Assi Building.Ending this with a triva. Chairman Mao Tse-Tung, China’s father of revolution, actually hails from Hunan province. Hence the restaurant’s name, Uncle Mao’s Authentic Hunan Cuisine, is an homage to the iconic man.
Got invited by Zomato for lunch here and I was advised that their dishes are pretty spicy. I generally like spicy food so i got excited.Hunan dishes, as what Iris (owner of Uncle Mao’s) told us, are mostly spicy and chili oil based. So it sounded intimidating, however, dont be fooled. The dishes have different types of chili peppers garnish and flavors but the spiciness is tolerable. You can definitely taste the rich flavor of every ingredients put into the dish, so it’s a great tastebuds adventure.My favorites of the many dishes we were served were their preserved pork with sun dried radish, stew pork with special red sauce and their fish fillet in hot chili oil. The preserved pork is like bacon or locally like the Etag of Sagada. It has a rich smokey taste but not salty at all. The pork stew is like a cross of our chinese adobo and humba so it tasted familiar. The fish fillet in hot chili oil is surprisingly good and the fish was not overcooked. You can taste the freshness/sweetness of the fish eventhough it’s soaked in a hot chili oil sauce. Hunan dishes are not typically served in most chinese restaurants like the famous dumplings and all other typical chinese dishes we know, so im glad i got to try this type of chinese cuisine. The place is just perfect for my first try because they try to make every dish as authentic as possible. They even go the extra lenght of getting the main ingredients from the Hunan province. That being said, me and my food buddies already have plans of going there soon.