Xiao Gu Jie Jie Ma La Tang 小谷姐姐麻辣烫

My overall experience at this establishment was unsatisfactory. Both the service and the food quality fell below expectations, with no notable redeeming qualities—aside from the iced lemon tea, which was decent.

I visited primarily due to a Burpple deal for the noodle set. When I attempted to apply the Burpple deal at payment, I was informed - rather rudely - that 1) I should have said earlier, and 2) she was not aware of any such deal. Another staff I asked was also clueless about the Burpple deal. This was frustrating, particularly since the deal was the main reason for our visit.

Be that as it may, I thought the Noodle Set B ($10.30) was quite value for money given that you get a good bowl of minced pork noodles plus a drink and ice jelly dessert. However, my partner clearly disliked her Dry Mala and I had to agree - the boiled ingredients were subpar and the sesame-chilli mix sauce was not to our tastes.

Given the subpar experience, would caution against coming to this place for the dry mala. The noodle set might be worth your while, however.

These noodles were topped with marinated pork, chopped peanuts, spring onions and preserved sour vegetables. We quite like the mix of tangy and savoury flavours here, but found the noodles a tad dry and clumpy - it was better after we added in the side soup. Spice level is customisable too.

For Burpple Beyond members, enjoy 25% off their noodle sets which come with a choice of noodle and a drink/dessert.

Fragrant rose-flavoured ice jelly with a floral, delicate sweetness. Be sure to mix well, as the rose flavour is concentrated at the bottom.

Ice jelly topped with sweet watermelon bits. A refreshing and cooling dessert, perfect after a spicy meal.

A sweet and chewy round rice cake dessert paired with rich brown sugar syrup. This dessert had a smoother texture than the Cold Shrimp, making it more enjoyable. The smoothness might come from the sieving process during preparation.

Rice cakes shaped like shrimps (hence the name “Cold Shrimp”), served with brown sugar syrup. While traditional, the rough texture of the rice cakes wasn’t as enjoyable as the smoothness of other desserts like liang gao.