Springy dry kolo mee noodles tossed in mala sauce. 🍜🌶️ I don't usually eat mala but I found this sauce spicy and numbing enough to be appetising without being overwhelming~ Spiciness level is fixed, so fans of 麻辣大辣 / Extra Spicy Mala might feel this doesn't give enough of a kick haha. The dish mainly featured shredded black fungus, tau kwa, and #sglocal #okk konjac 'kidney' braised in mala sauce. Personally would have preferred the 'kidney' to be swapped to lotus root, baiye tofu, etc less processed and/or more commonly found ingredients in mala xiangguo! But that's just me nitpicking heh. Other toppings included crispy mixed veg gyozas, beancurd skin 'chicken', and bok choy. 🥟🍗 Tasty and with a generous amount of ingredients! Served with a bowl of clear vegetable soup which helped to balance out the spiciness. 🥬🥕 Dec 2023 limited-time special! (Allium-free, $9.90) #sgvegan #chinesefood
