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Fatty pork belly lacquered in a dark soy glaze, sat snug with pickled cabbage, cilantro and peanuts in a pillowy mantou bun. This is a fair rendition of a classic that I wouldn’t mind ordering again as nibbles to go with Zui Hong Lou’s cheap but excellent cocktails.
Taste: 3.5/5
Beautifully crispy deep-fried squid dusted in Sichuan seasoning, served with mouth-watering spicy Sichuan BBQ dip and pickles. Now this is top notch bar food.
Taste: 3.5/5
Don’t wing it when it comes bar nosh, your drink deserves to be paired with good food. This crazy good double deep-fried chicken really takes flight with a crisp exterior dusted in house Ma La spices and tender, succulent meat within. There’s 3 levels of numbing spice to choose from, and I suggest going for the strongest. Then wash it down Ba-Kwa Old Fashioned.
Taste: 3.5/5
This. Smoky, dark soy and lard-slicked rice, each grain punching way above its diminutive weight and engorged with umami. It took all my will power not to order 3 more bowls.
Taste: 4/5
Thicc slabs of tender pork flesh and gelatinous fat, stained and soaked full of flavour from having been braised in a dark, caramel-y soy sauce that’s just begging for a bowlful or three of rice. Defo order this if you visit.
Taste: 3.5/5
Thicker than the norm dumpling skins stuffed with bundles of pork and cabbage in a vinegar and chilli oil sauce. An enjoyable if not memorable small plate that I would order again to sate my dumpling cravings.
Taste: 3/5
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