Ma La Sichuan Menu

1/4 portion

Crispy Seaweed, Veg Spring Rolls, Salt & Pepper Squid, Shredded Smoked Chicken, Sesame Prawn Baguette

1/4 portion

with / without egg

minimum 2 persons: Crispy Seaweed, Veg Spring Rolls, Salt & Pepper Squid, Shredded Smoked Chicken, Sesame Prawn Baguette

8 pieces: A selection of delicate steamed homemade dim sum: Prawn Dumpling, Scallop & Prawn Dumpling, Spinach & Prawn Dumpling, Babycorn & Prawn Dumpling

4: Steamed dumplings with pork filling

4

4

4

4

4

2

5: Chicken dumplings in hot chilli oil

5: Chicken dumplings with spicy sesame peanut sauce

5: Pork, prawn, Chinese chives dumplings with soya vinegar dressing (contains egg)

Served with steamed pancakes, shredded cucumber and spring onion with hoi sin sauce

Served with steamed pancakes, shredded cucumber and spring onion with hoi sin sauce

Lightly wok fried in spicy salt, chilli, garlic

Cornfed chicken (skin-on) served with bamboo shoots in a tingling spicy sauce with cashew nut topping

Wafer thin Yuba (beancurd skin) finely sliced with shredded cucumber in sesame oil dressing. Served cold.

Black cloud ear fungus with fresh coriander, garlic, chilli and Sichuan pepper oil. Served cold.

Roasted sesame seed paste poured over blanched spinach. Served cold.

Preserved duck egg with chili and Sichuan pepper oil. Served cold

Sliced pig’s ears with fresh garlic drizzled with Sichuan chilli oil dressing. Served cold.

contains egg. Vegetarian Option Available

contains egg

A Sichuan classic broth with finely sliced chicken slivers, cloud ears, diced vegetables and tofu in a warming peppery hot broth with the contrasting taste of sour sweet vinegar. (contains egg). Vegetarian Option Available

A comforting soup of fresh seabass & tofu. This soup dates back 800 to the Southern Song Dynasty, made famous by the Song Emperor Zhao who came across it during his travels. (contains egg)

Homemade chicken and vegetable dumplings served in a light broth.

A medley of king prawns, cashew nuts and red chillies in a tangy sweet sour sauce laced with chilli spice, fresh garlic and a touch of Sichuan pepper. The dish is named after the ‘Imperial Gongbao’ Bureaucrat.

Lotus root, black fungus, carrot, broccoli

Stir fried king prawns in Sichuan spices & fresh chilli

King prawns and pineapples coated in a treacly sweet and tangy sauce

Steamed with ginger and spring onion

Fish fillet and pineapples coated in a treacly sweet and tangy sauce

Stir fried in aromatic spices, chilies, garlic, fresh lotus root & tofu

Light pieces of white fish served with picked mustard greens in a refreshing spicy sour broth with vermicelli.

Introducing a modern twist to a Sichuan classic boiled fish dish. Sliced fish in sizzling chilli oil garnished with a pile of chillies. A combination of “Ma La” hot, spicy flavour of chilli, and numbing sensation of Sichuan peppers.

Thinly sliced pork belly and hand-torn cabbage tossed with fresh garlic and chilli in spicy Sichuan sauce.

Stir fried tender pieces of soft marinated chicken with fresh garlic, mixed peppers, chilli and celery in spicy Sichuan sauce.

Stir fried crunchy sliced lotus roots with fresh garlic, mixed peppers, chilli and celery in spicy Sichuan sauce.

Stir fried potato slivers with fresh garlic, mixed peppers, chilli and celery in spicy Sichuan sauce.

Stir fried tender pieces of marinated lamb with fresh garlic, mixed peppers, chilli and celery in spicy Sichuan sauce.

An offal dish. Stir fried marinated pig intestines with fresh garlic, mixed peppers, chilli and celery in spicy Sichuan sauce.

An offal dish. Deep fried pig intestines served with hoi sin sauce

A Sichuan Style of cooking, where the ingredients are continuously cooked until they have dried out before spices and flavour. Dry fried beef slivers in a sticky sweet chilli coating

A typical Sichuan style of cooking. Beef flank slow cooked until tender in a sweet, savoury, chilli bean sauce.

Stir fried sliced beef with mixed peppers and coriander infused in a spicy cumin flavour.

Tender cuts of boiled beef in hot Sichuan chilli bean sauce with fresh garlic. Garnished with coriander and a sizzling pile of chillies.

A warming peppery hot dish of diced ribeye beef stir fried with carrot, mixed peppers and broccoli stems

Stir fried sliced lamb with mixed peppers and coriander infused in a spicy cumin flavour.

Stir fried sliced lamb with ginger and spring onion

A Sichuanese favourite. Lean double cooked sliced Pork Belly boiled in Sichuan spices and then stir fried in a sweet rich chilli sauce with mixed peppers, leeks and fresh chilli.

A dish loved by Chairman Mao. Double cooked pork belly braised in soya, sugar, rich aromatic Sichuan spices and sweet fermented paste

Tender cuts of boiled pork in hot Sichuan chilli bean sauce and fresh garlic. Garnished with coriander and a sizzling pile of chillies.

A variation on a popular Hunan dish. Chicken chunks and pineapples coated in a treacly sweet and tangy sauce.

Sliced chicken stir fried with mix peppers in black bean sauce

This is one of the ‘23 Flavours of Sichuan’. The blend of spices used in this type of flavouring is based on the flavours used in fish dishes, giving it the name ‘fish fragrant’. A blend of pickled red chillies, garlic, ginger, cloud ears and Sichuan chilli bean paste in a salty, sweet, sour and spicy sauce. (There is no fish in this dish)

Named after an Imperial Governor of Sichuan. A medley of chicken cubes, cashew nuts and red chillies in a tangy sweet sauce laced with chilli spice, fresh garlic and a touch of numbing Sichuan pepper.

Stir fried tender chicken pieces with dried hot red chillies, garlic, Sichuan peppercorns and red chilli oil, until spicy and fragrant.

A much loved Sichuan dish dating back to the Qing Dynasty, named after the pock marked old Mrs Chen. Minced pork in a spicy chilli bean paste with ginger, garlic and braised silken tofu.

Another type of Sichuan Flavour inspired by home style cooking. Deep fried thick sliced tofu and pork belly in a savoury, medium hot chilli bean sauce with a touch of sweetness.

Stir fried tofu with mixed peppers in black bean sauce

Stir fried tofu with pineapples coated in a treacly sweet and tangy sauce

Fried tofu in spicy salt, chilli, garlic

Stir fried tofu with pak choi

Dry fried beans with finely chopped pork and spices. Vegetarian Option Available

A blend of ‘Fish Fragrant ‘spices and flavours with chopped pork & braised aubergines in a rich, spicy sauce. (There is no fish in this dish). Vegetarian Option Available

Braised tofu and aubergines in black bean sauce

Stir fried broccoli, Chinese leaf, black fungus, lotus roots, sugar snaps with tofu

Stir fried potato slivers with garlic and chopped chilli

Stir fried broccoli with tofu in oyster sauce

Wheat noodles in soup topped with finely chopped pork, a mixture of Sichuan pepper and vegetables. (contains peanut & sesame)

Braised beef with deep mellow flavours. Served with tofu and ramon noodles in soup

Braised beef with deep mellow flavours. Served with tofu and udon noodle in soup

contains egg

contains egg & soya sauce

contains egg & soya sauce

contains egg & soya sauce

Chopped king prawn and shredded chicken and chilli

contains egg

With spring onion

ITALY | 10.5% ABV

Fresh, fragrant and fruity with aromas of pear and apple. On the palate it is off-dry and lively with an attractive crisp finish. | ITALY | 10.5% ABV

Left to mature on the lees for three years, this is a full-flavoured, classic Champagne made mainly from Grands and Premier Cru areas with the addition of 5% to 10% of their unique reserve wines. | CHAMPAGNE, FRANCE | 12% ABV

Made from 100% Pinot Noir, this is clean and wonderfully fresh with a suppleness on the palate and a lingering finish. | CHAMPAGNE, FRANCE | 12% ABV

Concentrated, fruity aromas of citrus and melon lead to a soft, delicate palate. | AUSTRALIA | 12.5% ABV

Expressive aromas of ripe passion fruit and apples. | SOUTH AFRICA | 12.5% ABV

The spice combines well with the freshness to give a light and refreshing dry wine. | ITALY | 12% ABV

Fresh and spicy with a appealing green apple and citrus flavour. | ITALY | 12.5% ABV

Intense blackberry and violet scents, lead to a juicy, fruity palate. | ITALY | 14% ABV

Intense aromas of plums and cherries, full of ripe fruit flavours through to a savoury finish with cinnamon notes. | ITALY | 13.5% ABV

Notes of dried black fruits combined with oaky cedar tones and juicy blackberry jam. | CHILE | 13% ABV

Light-bodied wine bursting with fruity notes of Morello cherry, strawberry, layered with smoky herb notes | CHILE | 13.5% ABV

37.5% ABV

40% ABV

43% ABV

47.3% ABV

40% ABV

40% ABV

40% ABV

40% ABV

40% ABV

40% ABV

40% ABV

40% ABV

17% ABV

28% ABV

56% ABV

CHINA | 4.7% ABV

SINGAPORE | 4.8% ABV

0% ABV