Lunch at Sichu Mala Tang Hotpot
Originally reviewed on September 4, 2019
I have no great love for the recent influx of Chinese POGO workers in the country today. However, there is one side effect of their diaspora that I am crazy for. MALA!
A restaurant recently opened and its specialty is the Szechuan Hotpot. It is called Sichu Malatang Hotpot. Being the adventurous eater that I am, I tried it and despite its thermonuclear heat, it was absolutely delicious! Diners choose the contents of their hotpot and gives it to the cashier where it is weighed. Cost of hte hotpot will depend on the weight of the ingredients. Then the cashier will ask if it will be cooked as “dry” or as a soup. The “dry” version is quite spicy by default. However the soup's spicinesss level can be adjusted.
They always end up serving a flavorful bowl of freshly cooked soup the taste of which is reminiscent of the Tantanmen broth of popular ramen shops. Overall taste of the dish will depend on what meat, seafood and vegetable you choose to be cooked. Just b careful in choosing the contents – I almost always end up overfilling my raw ingredient bowl ending up with lunch good for two.
Overall verdict: Food is so good, it is worth the “mouth burn” of spices.
I have no great love for the recent influx of Chinese POGO workers in the country today. However, there is one side effect of their diaspora that I am crazy for. MALA!
A restaurant recently opened and its specialty is the Szechuan Hotpot. It is called Sichu Malatang Hotpot. Being the adventurous eater that I am, I tried it and despite its thermonuclear heat, it was absolutely delicious! Diners choose the contents of their hotpot and gives it to the cashier where it is weighed. Cost of hte hotpot will depend on the weight of the ingredients. Then the cashier will ask if it will be cooked as “dry” or as a soup. The “dry” version is quite spicy by default. However the soup's spicinesss level can be adjusted.
They always end up serving a flavorful bowl of freshly cooked soup the taste of which is reminiscent of the Tantanmen broth of popular ramen shops. Overall taste of the dish will depend on what meat, seafood and vegetable you choose to be cooked. Just b careful in choosing the contents – I almost always end up overfilling my raw ingredient bowl ending up with lunch good for two.
Overall verdict: Food is so good, it is worth the “mouth burn” of spices.
Comments
Post a Comment