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2014-11-27
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Popped by this restaurant again for lunch, this time bringing my two colleagues who were a little sceptical that Ma La Xiang Guo will not be spicy for them.They are not big on chilli and tend to go easy on chilli with their food.The concept is you pick the ingredients that you like, before handing it over to the cashier who will weigh the ingredients and calculate the purchase. There are different prices for different ingredients, with vegetables costing less and meat items costing more.We picke
They are not big on chilli and tend to go easy on chilli with their food.
The concept is you pick the ingredients that you like, before handing it over to the cashier who will weigh the ingredients and calculate the purchase. There are different prices for different ingredients, with vegetables costing less and meat items costing more.
We picked a couple of items from the chiller in the front of the restaurant (beancurd, sliced lotus root, brinjal, bamboo shoot, broccoli, straw mushroom, seaweed, black fungus, crabstick, quail eggs, luncheon meat & Chinese white transparent noodles)
Here is the verdict:
- Ma La Xiang Guo: All the ingredients that we picked from the chiller were fried together. You can ask the chef to prepare the food according to your preferred level of spiciness. You can choose no- spicy, to 3 levels of spiciness. We opted for the least spicy option. The spice level was good enough for my colleagues (who can’t take chilli). Fried crispy peanuts were also added to the dish. If you don’t peanuts, do ask them not to include in the cooking process.
- Fried Rice: This was simply rice fried with eggs. It was good, although it would be better if it was less oily.
- Boiled Dumplings: Restaurant made dumplings boiled in water and served. Good!
With the weather turning cold this time of the year (Nov – Dec 2014) with lots of rain days, I will be back to have some spicy food to keep me warm!
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