Mala Sichuan Bistro Menu

Dark meat chicken sautéed with fresh celeries, cucumbers, and pickled peppers and ginger in fermented broad bean sauce

A light and sweet stew of chopped chicken leg quarters and organic chestnuts

Authentic house-made Sichuan konjac jelly and duck braised with garlic, ginger, pickled peppers, and house-made sauerkraut

Dark meat chicken sautéed with roasted peanuts and scallions, dry red chilies, and whole Sichuan peppercorns in kung pao sauce

Half. Half duck, bone-in, marinated, smoked with tea leaves, simmered with spices, deep-fried, and chopped into finger food sized pieces

Battered and deep-fried dark meat chicken sautéed with onions, jalapeño peppers, basil, and drops of red pepper powder

Bite size crispy dark meat chicken flash fried with dry red chilies, whole Sichuan peppercorns in mala seasoning and fermented broad bean paste, garnished with sesame seeds and cilantro

Tea smoked duck, bone-in, flash wok fried with shredded ginger, garlic, dry red chili peppers, jalapeño peppers, and whole Sichuan peppercorns

Lightly battered and deep-fried chicken wings, stir-fried with dry red chilies, whole Sichuan peppercorns in fermented broad bean paste and aged hot pot oil, garnished with sesame seeds and cilantro

Lamb slices and basa fish fillet cooked in a naturally savory soup of house-made sauerkraut, pickled peppers, baby bok choy, king oyster mushroom, wood ear fungus, and sweet potato vermicelli

The pot that has everything, basa fish fillet, shrimp, beef luncheon meat, beef tripe, pork intestines, congealed pork blood, tofu, baby bokchoy, napa cabbage, king oyster mushrooms, wood ear fungus, cauliflower, and sweet potato vermicelli, cooked with a special Sichuan cooking technique in an aromatic aged mala hotpot broth

Chilled mung bean jelly tossed with Chinese celery bits and green onions in mala spicy bean curd sauce and red chili oil

8 pcs. Housemade dumplings with pork filling slathered in red chili oil, grinded garlic, and sweet and spicy soy paste, topped with sesame and green onions

10 pcs. Housemade wontons with pork filling in an original savory chicken broth

Custom made wheat noodle boiled and mixed with mala spicy sauce and sesame paste, topped with boiled seasonal greens, yibin preserved vegetables, spiced ground pork, and green onions

10 pcs. Housemade wontons with pork filling in chef’s special sour and spicy vinaigrette, Chinese celery bits, sesame oil, red chili sauce, and red chili oil

6 pcs. A classic Sichuan street sweet, sticky rice cake dressed with bread crumbs, fried and dipped in brown sugar and soybean powder

Celebrate Chinese Lanterns Festival by eating glutenous rice balls! With sesame filling, cooked in a soup of sweet fermented rice wine, organic goji berries, finshed with a touch of oriental fragrance by osmanthus flowers.

Boiled wheat noodles, spiced and chilled, tossed with grinded garlic in an aromatic sweet, sour, and mala spicy sesame based vinaigrette, topped with shredded cucumber and green onions

Little shrimps tossed with simple green onion oil paste

Wedges of fresh Persian cucumber salad tossed in sesame oil with ground garlic

Shorts links of pork baby back ribs reduced with Chinese spices and dry plums in sour and sweet broth

Hand splitted slender bamboo shoot tips tossed with scallions in simple sesame oil

An antioxidant rich mushroom harvested in mountainous regions of Western Sichuan and Tibet, tossed with minimal seasoning and garlic to enjoy its natural flavor and texture

Spicy hot. Slices of beef shank, beef tendon, and honeycomb beef tripe, simmered with Sichuan spices and chilled, tossed with Chinese celery bits in spiced meat juice and red chili oil. Topped with crushed peanuts and cilantro

Cooked and chilled bacon slices and cucumber slices rolled and slathered with a mixture of garlic purée, a sweet and spicy soy paste based sauce, and red chili oil, garnished with green onions

Hand splitted slender bamboo shoot tips tossed with scallions in spicy, sweet, and garlicky soy sauce, Sichuan peppercorn oil, and red chili oil

Marinated beef tendon slices tossed with mala red chili oil, garnished with julienned green onions

Charred pepper and avocado in Maggi seasoning, oyster sauce, and sesame oil

Whole chicken leg quarter, bone-in and skin on, cooked and chilled, drenched in red chili oil-based savory and aromatic chicken broth on a bed of crunchy lotus roots, topped with peanuts and sesame seeds

All fried rice come standard with eggs, green and white onions.

Chow mein of shrimp, beef, chicken, eggs, and green and white onions.

Fried rice of shrimp, beef, chicken, eggs, and green and white onions.

Spicy chow mein of beef, pork, shrimps, egg, Sichuan fermented broad bean paste, and red chili powder.

Bacon bits, scallion, white onion, stir-fried with loose jasmine tea and mala's proprietary blend of soy sauces

All chow mein come standard with baby bok choy, green and white onions

Spicy fried rice of beef, pork, shrimps, egg, Sichuan fermented broad bean paste, and red chili powder.

Yangzhou style fried rice with shrimp, luncheon meat, eggs, green and white onions

Lightly creamy soup with asparagus, snow crab meat, and egg whites

Serves 1. Slow cooked chicken stock with jujube, goji berries, angelica root, Chinese mountain yam, Cordyceps mushroom, and deboned chicken

Lightly creamy soup with minced beef, diced tofu, cilantro, and egg whites

Hot and sour soup with shredded bamboo shoots, wood ear mushroom, eggs, and soft tofu

Nice and hearty soup with tomatoes, stir-fried scrambled eggs, and seasonal greens

Chef's award-winning pot roasted whole live tilapia with lotus root, wood ear mushroom, soy milk sheets, vermicelli, garlic, ginger, and scallions in Sichuan mala sauce, and covered in red chilies and whole Sichuan peppercorns, garnished with cilantro

Pot roasted whole live tilapia with garlic, gingers, scallions, pickled red chilis, king oyster mushroom, asparagus, Yibin preserved vegetables, and ground pork in Chengdu mildly spicy sauce

Whole live tilapia braised to perfection with soft tofu in Sichuan spicy and garlicky bean curd sauce

Pork hock braised to perfect tenderness, meat removed from bone, sautéed with white onions, cilantro, green and red bell pepper in mala and cumin spices, crushed peanuts and sesames, garnished with cilantro

Pork slices, tomato, king oyster mushroom, seasonal greens, wood ear mushroom, sautéed in light sour and sweet savory sauce, poured over fried sizzling rice cracker

Pork slices sautéed with Chinese stem lettuce, wood ear mushroom, pickled pepper, and pickled ginger in white sauce

Shredded pork sautéed with hand splitted slender bamboo shoot tips, shredded red bell peppers, in simple white sauce

Shredded pork sautéed in sweet flour sauce and savory brown sauce, served on a bed of boiled seasonal vegetable, topped with julienned scallion

Sweet potato vermicelli stir fried with green onion, and Yibin preserved vegetable and ground pork in brown sauce

Giant meatballs of pork, ginger bits, and Napa cabbage stem bits, braised to perfection with king oyster mushroom and leek in savoury brown sauce, served with baby bok choy

Pork belly chunks braised to perfection using soy sauce, spices, and caramelized sugar, served with broccoli

Shredded pork sautéed with wood ear mushroom, bamboo, and shredded white onions in spicy garlic sauce

Spiced dry tofu sautéed with shredded pork and fresh celeries and scallions in brown sauce and oyster sauce

Pork belly boiled and sautéed with fresh leeks in sweet flour sauce, fermented black bean curd, and fermented broad bean paste

Baby back pork ribs battered with a buttery custard, deep fried and sautéed with jalapeño peppers, pickled peppers, Sichuan peppercorns, garlic, and green onions in Sichuan bean curd sauce

Sautéed mountain yam, ginkgo nuts, wood ear mushroom, Chinese stem lettuce, and red bell peppers in white sauce and a dash of rice vinegar

Braised Chinese eggplants in spicy garlic sauce

Sautéed hearts of baby bok choy and shiitake mushrooms in brown oyster sauce

Sautéed baby bok choy in the method of your choice: plain, with garlic, or with red chilis

Sautéed Taiwanese cabbage in the method of your choice: plain, with red chilis, or sweet and sour

Potato, cauliflower, lotus root, king oyster mushroom, wood ear mushroom, string bean, and bean curd sheet, seasoned with ginger, garlic, dry red chilies, whole Sichuan peppercorn, hot pot sauce, fermented black bean, aged hot pot oil

Sautéed fresh spinach in the method of your choice: plain, with garlic, with red chilis, or with fermented tofu

Sautéed lotus root in the method of your choice: plain, with red chilis, or sweet and sour

Sautéed shredded potato and shredded serrano pepper in the method of your choice: plain, with red chilis, or with rice vinegar

Soft tofu cubes braised to perfection with fresh leeks in mala bean curd sauce and fermented black bean sauce

Sautéed Chinese eggplants and string beans with basil in a sweet and salty pasty soy sauce and oyster sauce

Lightly fried string beans flash fried with bamboo shoots, garlic bits, ground pork, soy sauce, and flavorful yibin preserved vegetables

Fresh Chinese Napa cabbage sautéed with gingers and dry mini shrimps in a light creamy white sauce

Tender beef slices sautéed with onions and jalapeño peppers in black pepper sauce

Sautéed sliced beef with onions and scallions in brown sauce and oyster sauce

Cumin flavored beef slices sautéed with white onions, cilantro, jalapeño pepper, and red chilies in mala spicy sauce

Cumin flavored lamb slices sautéed with white onions, cilantro, jalapeño pepper, and red chilis in mala spicy sauce

Sautéed shredded beef and jalapeño peppers in oyster sauce and sweet flour sauce

Lightly battered and deep-fried lamb short ribs, sautéed with white onion, cilantro, dry red chilis, and jalapeño pepper in mala and cumin seasoning

Braised beef in spicy bean curd sauce, poured onto steamed Napa cabbage and leeks, finished with boiling oil splashed over garlic and ginger bits, red chili powder on top

Dry fried shredded beef with fresh celery, jalapeño peppers, garlic, green onion, ground peppercorns, and dry red chilies in fermented broad bean paste, red chili sauce, soy sauce, red chili oil, and peppercorn oil

Shredded beef sautéed in sweet flour sauce and savory brown sauce, served on a bed of steamed seasonal greens then topped with julienned scallion

Highly umami soup made from pickled hainan yellow lantern chili paste, pickled peppers, king oyster mushroom, bean curd sheets, and sliced beef brisket

Tender beef slices braised in smoky spicy sauce with authentic Sichuan konjac jelly, king oyster mushrooms, ginger, garlic, splashed with dry red chili and whole Sichuan peppercorn infused aged hot pot oil and Sichuan peppercorn oil

Sliced lamb sautéed with Chinese celeries and fresh white onions in brown sauce and oyster sauce

Extremely flavorful beef slices heavily seasoned with ginger, garlic, dry red chilies, whole Sichuan peppercorns, hot pot sauce, fermented black bean, aged hot pot oil, along with potato, cauliflower, celery, lotus roots, and king oyster mushroom

Beef brisket sliced and boiled, served on a bed of sautéed mushroom medley, topped with hotbed chives, drizzled with chef’s special soy sauce mixed, splashed with hot oil over scallions

Lightly sauteed basa fish fillets with fresh celeries and wood ear fungus in white sauce

Braised basa fish fillet in fermented broad bean paste, poured onto steamed Napa cabbage and leeks, finished with boiling oil splashed over garlic and ginger bits, red chili powder on top

Battered and deep-fried basa fish fillet heavily seasoned with ginger, garlic, dry red chilies, Sichuan peppercorns, hot pot sauce, fermented black bean, aged hot pot oil, along with potato, cauliflower, celery, lotus roots, and king oyster mushroom

Basa fish fillet and extra silken tofu braised with garlic and ginger bits in fermented broad bean paste, peppercorn oil, and aged hot pot oil, topped with ground Sichuan peppercorn, fried soy beans, crushed peanuts, and green onion

Basa fish fillet sautéed with pickled peppers, cucumber, and ginger in white sauce and red chili oil

Basa fish cubes stir-fried with string bean bits, housemade sauerkraut, red bell pepper, and yibin preserved vegetables

Soup of basa fish fillet and housemade sauerkraut, topped with fresh chive bits and vine peppercorn oil

Basa fish cubes stir-fried with green onion, scrambled egg, and tomato in tomato sauce

12 pcs. Jumbo shrimps slowly simmered in brown sauce with king oyster mushrooms, asparagus, onions, and gingers

12 pcs. Battered and deep-fried jumbo shrimps sautéed with white onions bits, red and green bell peppers bits, red chili powder and Sichuan peppercorn powder

Sweet corn kernels sauteed with shrimp, red and green bell pepper bits in white sauce

12 pcs. Battered and deep-fried jumbo shrimps heavily seasoned with ginger, garlic, dry red chilies, Sichuan peppercorns, hotpot sauce, fermented black bean, aged hot pot oil, along with potato, cauliflower, celery, lotus roots, and king oyster mushroom

12 pcs. Jumbo shrimps and crispy rice cracker flash fried with jalapeño peppers, celery, whole Sichuan peppercorn, and dry red chilies in hot pot sauce

12 pcs. Battered and deep-fried jumbo shrimps sautéed with white onions bits, red and green bell peppers bits, white pepper, and Chinese thirteen spice

Pot roasted jumbo shrimps with fresh asparagus, onion, ginger, pickled peppers, flavorful Yibin preserved vegetables, and ground pork in rice wine sauce, sesame oil, and fermented broad bean paste

Beef tripe, pork intestines, congealed pork blood, baby bokchoy, and sweet potato vermicelli, cooked with a special Sichuan cooking technique in aged mala hotpot broth

Deep fried pork intestines stir fried with garlic, ginger, scallions, fresh celeries, red chilies, jalapeño peppers, and whole Sichuan peppercorns in mala seasoning and fermented broad bean paste

Pork intestines and congealed pork blood cubes slowly simmered with leak, house-made sauerkraut, pickled pepper and ginger, and whole Sichuan peppercorns in fermented broad bean paste

Pork intestines sauteed with white onions, leeks, and basil in a slightly sweet pasty soy sauce