Latest Reviews
-
It was really really nice experience.But it cost much for my wallet.We select a heaps of topping,would visit again or try DIY by my own.lol.…
-
Rather packed restaurant for a Monday, so best to come a bit earlier. The taste is definitely not for the faint hearted.. Oily, super spicy, and numbi…
Jewel Eats
Ma La Xiang Guo Chinese Restaurant
-
I am a weakling when it comes to spice, so what the hell was I doing at this house of pain? I have no idea either. The good thing is I lived to tell t…
About
Ma La Xiang Guo Chinese Restaurant is open for Casual Dining. Ma La Xiang Guo Chinese Restaurant serves Chinese dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
Feature List
takeaway availablewheelchair accessibleindoor seatingno alcohol availableReviews
Leave a Review
You must be logged in to post a comment.
3 Reviews on “Ma La Xiang Guo Chinese Restaurant”
It was really really nice experience.But it cost much for my wallet.We select a heaps of topping,would visit again or try DIY by my own.lol.
Rather packed restaurant for a Monday, so best to come a bit earlier. The taste is definitely not for the faint hearted.. Oily, super spicy, and numbing is the theme here. However you can choose the level of fire-power in the menu. Then you simply choose 5 ingredients from the menu, and they will fry up a dry pot or a hot pot according to your order.. The result is simply delicious but definitely acquired taste.
I am a weakling when it comes to spice, so what the hell was I doing at this house of pain? I have no idea either. The good thing is I lived to tell the tale and for now, that might just be enough.Sichuan, known for their liberal use of Chilli and peppercorns not only likes to smack you across the face with their fiery dried red chillies but then follows it with a sucker punch directly on your mouth with their green peppercorns to render it numb for an indefinite amount of time thereafter. We settled on the ‘Xiang guo’ which is in essence a dry pot where you design your own stir fry by choosing a minimum of 5 ingredients from their suggested list. This is then cooked with your desired level of heat (taste not temperature). We chose spam, dried tea mushrooms, fish fillets, noodles, pig jelly and dried bean curd. The dish also comes with a few staples of bok choy, cabbage, spring onions and coriander.Although our chosen level of intensity was ‘mild’, the dish was still way above my capabilities. I feel with Si Chuan restaurants, they cook so much chilli that even the woks have the flavours burned into them. All I could muster were small bites washed down with large gulps of water. The taste was mind blowing and it was damn good. Chilli really does accentuate the flavours of each ingredient and keeps you salivating for more. In China, yoghurt or milk drinks are supplied where spicy food is in abundance. These are a saving grace as they remove the pain and throbbing of the tongue and lips. Unfortunately Sydney doesn’t appear to have caught on. We ended up having to take half the dish away for a second attempt the next day. The bold flavours were surprisingly weakened by this stage and made it easier to finish. Ambience and service is that of your usual token Chinese restaurants. Apathetic at best but that certainly doesn’t stop the queues outside the doors. They have recently opened up a chain spicy charcoal fish store down the road so crowds have been dispersed. What a perfect time to give it a go. Prices aren’t cheap as they certainly add up with the ingredients, but if you like spicy food this is a must try.