The specialty here is the Mala sauce which is made from over 20 different herbs and spices and cooked overnight to infuse all the flavours. Here this sauce is used to stir fry a variety of meats, vegetables, seafood and other ingredients. The hot chilli peppers in the sauce give an extra kick but the recipe has been tweaked to suit the local tastebuds, toning down the ‘numbing effect’ one would normally find in a spicy Mala sauce. Customers simply pick from a range of ingredients displayed in the chiller and the chef will skilfully cook them with the Mala sauce before serving the dish with hot rice.
Signature Dishes: Mala fried meats, seafood, beancurd, mushrooms and vegetables