EKOLAB: A Collaboration with Mamahuhu

A Restaurant Perspective on Everyday Design

At EKOBO, collaboration has always been part of how we grow. We partner with chefs, restaurants, and creative teams who share a commitment to thoughtful design and everyday use.

For this edition of EKOLAB, we turn to Mamahuhu, a Bay Area restaurant known for its fresh take on Chinese-American cuisine and its approach to food that is both accessible and intentional.

EKOBO LAB & Mamahuhu

Mamahuhu brings a clear point of view to the table. Led by chef Brandon Jew, the restaurant focuses on bold flavors, familiar formats, and a dining experience that feels relaxed and welcoming. That same clarity extends beyond the food. Every detail, including the tableware, supports how the meal is experienced.

EKOBO pieces are used across the menu:

• Mushroom Mapo Tofu served in Solo Salad Bowls
  
  

• Crunchy Cabbage Salad and House Specials presented in Pasta Bowls
  
  

• Fried Chicken and Rice served on the Bambino Divided Plate
  
  

These are not standalone objects. They are part of the rhythm of service.

Designed for Service

In a working restaurant, tableware needs to perform consistently throughout the day.

EKOBO products support this with:

• lightweight construction for ease of handling
  
  

• dishwasher-safe materials for repeated use
  
  

• durable design suited to high-volume environments
  
  

Pieces like the Pasta Salad Bowl are used across multiple dishes, allowing for flexibility in plating while maintaining consistency.

Shared Values

Mamahuhu’s approach to food reflects care in sourcing, preparation, and presentation. At EKOBO, we take a similar approach to materials and design. Both prioritize:

• long-term use

• thoughtful production

• everyday accessibility

"We partnered with EKOBO for our plateware from the get-go because we tend to think about sustainability in a pretty similar way. Things should be built for use and to last. With Chinese American food, a lot of it is family-style by default. You’re sharing dishes, reaching across the table, going back for another bite. So the plates and bowls need to support that, but not feel locked into it. You can share out of them, or just have one in front of you and it still feels right. That flexibility ended up being a big part of why they made sense for us. They’re also just beautiful, functional pieces that are comfortable to use and not too serious, which is very Mamahuhu."

Real Use, Real Settings

We often talk about durability and design, but restaurants are where these ideas are tested daily. In spaces like Mamahuhu, tableware is handled constantly. It moves quickly, is cleaned repeatedly, and needs to maintain its function and appearance over time.

EKOBO products are designed for that reality. They support service without adding complexity, allowing teams to focus on what matters most.

A Collaboration in Practice

What makes collaborations like this meaningful is not just alignment in values, but alignment in use. The tableware works because it fits naturally into the environment. It supports the food, the service, and the overall experience without drawing attention away from it.

Browse the EKOBO collection to explore pieces designed for real use: https://ekobo.co/collections

Designed for Real Life and Real Places

From custom shapes in BIOBU® and silicone to personalized colors and printing options, EKOBO collaborations are crafted with intention and integrity. All products are made with our exclusive BSCI-compliant manufacturing partner, ensuring the highest standards of social responsibility, safety, and quality.

EKOLAB is our way of celebrating these partnerships and the creative, conscious communities behind them.

Stay tuned as we continue to share more EKOLAB stories each month. The best designs are always better together.