It is clear that Singaporeans like it hot, tongue-numbingly hot. It started with the craze for mala hotpot, then with the trend of mala xiang guo (a stir-fried version of mala hotpot) outlets, which have become a permanent fixture in foodcourts and hawker centres.
And as the love of “ma” (tongue-numbing) and “la” (spicy) flavours takes hold in Singapore, enter the third wave of non-Sichuan mala food. Think mala flavours for dishes from chicken rice to pizza. Here are the ones getting us excited!
Text: Eunice Quek / The Straits Times
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