Mala Sichuan

Má Là Sichuan

Sichuan cuisine, is a style of Chinese cuisine originating from Sichuan province in southwestern China.

It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper.

http://malasichuan.co.uk

We're feeling hot, Hot Pot! New branch opens on Wardour Street ...

Chinatown’s Wardour Street welcomes Hot Pot, the stylish restaurant puts an upscale spin on its namesake dish with high end ingredients.

There ain’t no party like a hot pot party and one of the latest additions to Chinatown’s restaurant repertoire is Hot Pot on Wardour Street.

For the uninitiated, hot pot is a traditional Mongolian dish featuring tasty broth and raw ingredients that diners dunk and cook themselves at the table.

Typically a humble dish that often uses up leftovers, Hot Pot elevates the hot pot concept with super premium and sustainably sourced dipping ingredients like wagyu beef, Scottish lobster and abalone.

Hot Pot, 17 Wardour Street, W1D  For more information please visit hotpotrestaurants.co.uk

Hot Pot Restaurant: London

The Mala Sichuan is the spiciest (this is a warning) with plenty of chilli and peppercorns we chose this but could have had Tom Yum or Chicken Soup or a sharing pot with a divider down the middle of the wide metal bowl so you can have two different types.

Beef (seven types including Wagyu which was delicious), pork, chicken lamb and mutton, fish, seafood (there are water tanks on the way in where you can watch your potential dinner lurking in the corner hoping not to be chosen) And as if that wasn’t enough there a whole bunch of vegetables, soya beans, mushrooms and rice and noodles to add to the mix.

The first was that cooking your own food out of one’s comfort zone of home can be great fun, two never over think a guests reaction to the type of restaurant you’re meeting at and three choose carefully (take advice) about the type of broth you order.

I had to change my order of Mala Sichuan for something milder, I can normally manage hot spicy food but this was on another level.

J kept on going at the Mala Sichuan as if it was the mildest thing she’d ever eaten.

London Restaurants: Shuang Shuang Hot Pot - moorizzla

So I’ve got the answers for youuu; it basically is a Chinatown adjacent restaurant that serves up raw ingredients for you to DIY cook yourself in a steaming, bubbling hot pot of delicious broth.

Other than the fact that they taste damn good and are a great communal way of eating, broth is also super, super good for you, said to restore your joints, blood vessels, skin, bone, intestines and more.

Shuang Shuang, London’s first hot pot restaurant, opened last month on the corner of Shaftesbury Avenue, just around the corner from Chinatown.

The menu offers a selection of broths — mala (Sichuan chili), black bird (chicken), lamb tonic, fish pond (spicy prawn), temple brew (soy milk) — which are poured into electronic hot pot bowls set in each table.

Picky eaters or those who suffer from intolerances potentially further aggravated by the fact that the broths – and the stuff you’re cooking in them – can and do quite easily transfer from one half of the hot pot to the other.

Food Review: DIY Hot Pot In Chinatown | Londonist

Eating in London can feel a little like a rat race with people in the queue at the door eyeing up your seats when you've barely sat down.

But the folksat Hot Pot encouraged us to take our time over their spicy broths cooked in front of us on our table's hot plate.

As it bubbled away in front of us, we chose a multitude of sauces from the sauce bar (we'd recommend the Korean gochujang sauce for a good kick).

Some of us loved the do-it-yourself aspect, while the others found if difficult figuring out when the ingredients were cooked properly.

The soups were a little lacking in flavour and could do with being thicker, but the meats were tender and tasty.

First look: Shuang Shuang — a conveyor belt hot pot restaurant ...

ES Food Newsletter London’s first dedicated hot pot restaurant has opened this week on the edge of Chinatown, and it comes complete with a sushi-style conveyor belt to help diners pick the ingredients they want.

2/16 Restaurant Ours, South Kensington Due: February Tom Sellers, the chef behind Michelin-starred Restaurant Story will open this second London restaurant in February.

Read our preview article 6/16 Farang, Borough Due: March 2016 Former Smoking Goat, Begging Bowl and Som Saa chef Seb Holmes will launch his own venture Farang in March, serving Thai street food made with British seasonal ingredients.

Read our preview article 8/16 Margot, Covent Garden Due: May This new Italian restaurant is being opened by Paulo De Tarso (pictured), the well-known former maitre d’ at Bar Boulud and Nicolas Jaouën, currently general manager at La Petite Maison in Mayfair.

11/16 Magpie, central London Due: First half of 2016 Following in the successful footsteps of Pidgin in Hackney, owners James Ramsden and Sam Herlihy (pictured) and chef Elizabeth Allen are gearing up to launch this second restaurant.