Looking for Sichuan places?

Broth: 9.5/10 Food: 7/10 ⭐️ One of the best ma la hotpot broth I ever tasted. You can pick less oil if you want.

For a meal that brings on the heat, note this Szechuan spot down for fiery dinners with friends. A little birdie tells us this restaurant’s chef is from China, and they import all ingredients from there too, so rest assured you’re in for an authentic Szechuan dining experience. Try the signature Chongqing Grilled Fish (from RM68) in various flavours like spicy, black bean and black pepper, Sichuan Pickled Cabbage Fish (from RM68) and the Pork Slices in Hot Chilli Oil (RM38). Load up on the simple Egg Fried Rice (RM18) that’s the best vehicle to soak up all of that chilli goodness.

When craving Szechuan flavours, my family and I come here for a meal. We like the good service, generously portioned food and that it’s so near home! Fave from the above is the Spicy & Sour soup. You can ask them to tone down the heat if needed!

This place brings the heat – tender pork slices in a thick and spicy chilli broth. Prepare a cold drink before you start digging into this dish!

Malat Soup & Pork Bone Soup Steamboat. The beef slices, fish slices and everything else is so fresh. Love it!

Open till 2am, this small restaurant doles out food big on flavour! Best-sellers include the Sichuan Spicy Chicken Dice (RM42) and Sichuan Boiled Fish with Pickled Cabbage (RM40), both of which go well with the Egg Rice (RM16). It's also a one-stop shop for Sichuan barbecue after 6pm, with a variety spanning goodies like Lean Sliced Pork (RM5) and Yellow Croaker Fish (RM8).
Photo by Burppler Alison K

Simple, satisfying and super savoury. If you’re here and looking for another soup option, get this.

The table declared this the best dish of the night! Super sour, spicy and oily, but oh wow was it good. The soup is loaded with fish slices – generous amounts for its price, and lots of pickled cabbage that adds a bit of crunch. I’ve found the perfect soup to have on wet and cold day.

No idea what’s in the dumplings but I think it’s minced pork and chives. The dumpling skin is thicker than normal but I enjoyed it. It’s flavourful on its own but try it with the spicy-sour oil too. Just a tad will do as it’s really tangy.