WHO WE ARE

We started our business in 2021 with one goal in mind: providing the best BBQs by the Beach while sipping on a pint of Icy cold BEER.Thanks to our experience and dedication, we’ve managed to become masters of the craft. Providing dishes that are fresh, delicious and simply unforgettable.

OUR FOOD

Taste your way through our delicious BBQs on stick by Mameh j's, carefully curated with your taste buds in mind. We know that you’ll find yourself on an exciting culinary journey at Sticks and Stones by Mameh J's, and we invite you to come back for more.

BBQ ON STICKS BY MAMEH J'S

Many restaurants have their own take on this recipe, but we’re confident that ours is the best, always prepared to perfection. Share it with friends or have it all to yourself—you’ll enjoy it till the very last bite.

OUR ALIGUE PASTA

This highlight of our menu has already become our customers’ favorite.Aligue is another term for crab fat. The aligue in this recipe comes from Asian shore crabs. In the Philippines, we call these crabs “talangka” while the fat that comes from these crabs is known as “taba ng talangka”. Taba ng Talangka makes a good appetizer,but Mameh J's turned this precious can of Aligue into seafood pasta,with fresh basil leaf making it your seafood pasta like no other. Don’t forget to ask your server about our special extras!

SEA FOOD BOIL BY THE BUCKET

What's the use of that beautiful Sea view without our Seafood Boil By The Bucket? It is a MUST for us that your seafood boil recipe is on POINT! so put this on your bucket list, book a table so that we can already start crackin!

Authentic Pork
Sizzling Sisig

“What is authentic Sisig?”, you may be wondering. Considered as the Culinary Capital of the Philippines, Pampanga is where Sisig actually originated from. The authentic Sisig that we know now came about as people can get pig heads either for free or a cheap price from commissaries during the American occupation, Pig’s Head wasn’t really useful for them. With an abundant source of pig’s head, Kapampangan’s (People of Pampanga) then found a way to make use of them by boiling them, grilling them, and then making them into the drool-worthy Sisig that we all know. Our Pork Sizzling Sisig flavour is as colourful as its history.