Mala

Haidilao opened its first overseas branch in Singapore, and quickly became a big hit among Singaporean diners. (SPH Media)

[Video] Grilled fish, mala tang? Chinese restaurant chains from China doing well in Singapore

Chinese restaurant chains from China have been making their presence felt in Singapore, satisfying fickle tastebuds with street food favourites and regional specialities. Will the increasing number of these restaurant chains affect the local food culture? Jiang Yuxuan shares the findings of a Zaobao study of 12 Chinese restaurant chains from China.
The rabbit head is the epitome of “compound flavours” — the Sichuan people consume on average 300 million rabbit heads a year. (Internet)

Off with the rabbit’s head!

How would you feel if rows of rabbit teeth and sunken eyes stared at you on a plate? Food writer Tzu-i devours one like a pro in Sichuan.
Mala ooh-la-la! Classic Zigong (自贡) dish, boiled beef slices (水煮牛肉).

Mala ooh-la-la! Uncovering Sichuan cuisine’s myriad of flavours

If you think Sichuan cuisine is just about mala hotpots, you’re in for a surprise as we share the less-known flavours that make Sichuan cuisine uniquely Sichuan.