Stefan Liau, Head Chef of Hevel
“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.”
Read more: Ex-Mandala Club head chef, who’s worked with Gaggan and Narisawa, opens Hevel in Keong Saik
Hours
Paul Chong, Chef de Cuisine of Skirt
“This store tops my list as the flavours are spot-on, hitting the perfect balance of spicy, savoury and fragrant. I like that they have a wide variety of ingredients and dishes available at prices that won’t break the bank, considering how some mala xiang guo joints can be quite pricey. I enjoy the complexity of flavours in dishes like Mala Xiang Guo. But the best part? You get to pick any ingredients you want and create your desired blend of flavours and textures every single time.
Beyond the balance of flavours and reasonable prices, nostalgia is another reason this store hits the spot. I grew up in Clementi and this is the store I frequently visit with my wife and in-laws whenever we crave a good bowl of mala xiang guo.”
Bernstein Lim, Head Chef of Nutmeg & Clove
“I go back to Ri Ri Hong because they are consistent and every visit hits the spot. While most mala xiang guo stalls tend to lean to the oiler side, I don’t find myself skimming spoonfuls of oil off the bowl, making it easier to enjoy the gravy with rice. The seasoning here is also well-balanced, unlike the typically saltier counterparts where I have to guzzle more water just to wash it down. My order usually includes pork belly, beef tripe, crisp lotus root, oyster mushrooms and deep-fried tofu skin for maximum pleasure.”
Hours
Labula (辣不辣)
4. Labula (辣不辣)
Darren Chia, Group Executive Chef of Tamba and Kafe Utu
“Labula is easily my go-to option because they always deliver a consistent and dependable experience across their outlets. As a chef, most of us end work late at night, limiting the amount of options for dining out. However, Labula’s outlets are usually open till 4 or 5 in the morning, which makes it a perfect spot when you have cravings after a long day. I always order a side of la zi ji (firecracker chicken) as it is aromatic, crispy and big on flavour.”
Brian Lim, Head Chef of Anju
“My spice tolerance isn’t high but I enjoy the Si Chuan dishes at Labula even though it always causes me to perspire profusely. While this mala xiang guo chain offers a similar range of ingredients, the cook and flavours between all stalls vary. The one at Tampines, where I frequent, really nails down the spiciness and numbness of the sze chuan pepper for that kick. And yes, my usual order, besides the mala xiang guo, is the firecracker chicken and some pear juice to tame the heat. Fun fact, this mala xiang guo spot was the go-to for chef Doreen (Anju’s pastry chef) and me when we were both studying in the same school.”
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