There are 15 key ingredients developed over 4 generations in creating the Mabrown Signature Quail dish. Fresh quails get delivered every morning and immediately marinated for 24 hours with this family formula. When it comes to dinner service, they are then twice fried for the extra crunch, then wok tossed in our Grandfather’s secret caramel chilli sauce.
WHY SHOULD I
At Mabrown we believe good dishes are served by using the freshest ingredients.
That is why we only prepare what is pre-ordered, which means for those who show up last minute would either miss out or only have the leftovers!
This way we are also helping vegetable and poultry farmers to produce only what they need and reduces waste.
Imagine if every restaurant and customer play their part for the environment, what a wonderful world that would be!
Mabrown is careful about selecting quail breeders who share the same passion with us. That’s why the family-run Yarra Valley Golden Quail has been the perfect fit in coming up with amazing quail dishes.
Over the many years, Mabrown has worked closely with The Boer Family to ensure we get a consistently supply of produce to deliver tender and juicy quail dishes.
Based in the Yarra Valley near Pristine Rivers, the Boer’s have been breeding quail over 3 generations. Grown on organic feed, these Japanese quails are free from artificial hormones and antibiotics. The goal is to give our customers the freshest and healthiest food experience.
It begins with our Grandfather
Hon was a high profile Head Chef at Hong Kong’s top tier restaurant in the 1960’s. Only the best chefs were accepted to work in his kitchen.
Later he was invited to Penang in Malaysia to open one of the first Hong Kong restaurants.
And after World War 2, he opened his own shop.
Naturally, our Grandmother was appointed the Maître D. Word started to spread of the amazing Cantonese food, and soon the restaurant became a famous meeting point for locals, expats and ministers.
There was only one problem. The restaurant's name, Bee Ah Tong, was just too difficult for the expats to pronounce and remember.
One day the expats from Africa suggested, "why don’t we give your shop an English name so it's easier for us?"
They observed our Grandma
Our grandma's plump body and facial features reminded them of the African Mamas. However, her skin was't black, it was brown.
"Why not, we call it Mama Brown's Restaurant!"
Feeling amused, she accepted the name and few years later they shortened it to Mabrown.
A couple generations after, here we are continuing the family legacy in Australia!
A Generational Recipe
Our passion is about refining and crafting the best quail. We are continually sourcing better ingredients and improving technique.
Through cooking, all three generations have bonded and grown as a family and we can't wait to share what we have learned with you!