Ding Ding Hong Mala Hot Pot

“Having grown up in East Malaysia, my first encounter with mala xiang guo was a culinary revelation. It may seem like a common dish at first, but it requires exceptional execution. Ever since moving and living in Singapore, I have eaten a lot of mala xiang guo and I have found that the spicy mala sauces at most places are more one-dimensional—a very prominent strong taste of dried chilli and the numbing Szechuan peppercorn. 

While many swear by Chinatown's offerings, Ding Ding Hong deserves your attention. The overall flavour is bold and punchy. There’s apparent complexity from the use of fermented bean paste, fennel and ginger—you can tell from the lingering sweetness. That goes a long way when sorting out your cravings for a truly delicious bowl. I usually opt for a medium spice level to experience a perfect blend of heat and flavour.”