Outtakes: Reviewing Mala Tang

At Mala Tang, brothers Tomer and Oren Molovinsky have created a sleek setting for chef Liu Chaosheng’s Szechuan cooking. Photograph by Scott Suchman

Outtakes: Reviewing Mala Tang

The interior channels a cool bistro. Photograph by Scott Suchman

Outtakes: Reviewing Mala Tang

Hot pots are meant to be for one person, but they can easily feed two. Photograph by Scott Suchman

Outtakes: Reviewing Mala Tang

Mala Tang’s hot pots are accented with an array of meats and vegetables. Photograph by Scott Suchman

Outtakes: Reviewing Mala Tang

Zhong dumplings with ground pork, Sichuan chili oil sauce, green onions, and garlic. Photograph by Scott Suchman

Outtakes: Reviewing Mala Tang

Mapo tofu, a fiery Szechuan dish that’s done very well at Mala Tang. Photograph by Scott Suchman

Outtakes: Reviewing Mala Tang

Dan dan noodles with minced pork, Sichuan pepper, house-made soy sauce, and red chili oil. Photograph by Scott Suchman