![Outtakes: Reviewing Mala Tang](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_owners.jpg)
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](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_interior.jpg)
Outtakes: Reviewing Mala Tang
The interior channels a cool bistro. Photograph by Scott Suchman
![Outtakes: Reviewing Mala Tang](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_hotpot.jpg)
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](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_table.jpg)
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](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_dumplings.jpg)
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](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_mapotofu.jpg)
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](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_noodles.jpg)
Outtakes: Reviewing Mala Tang
Dan dan noodles with minced pork, Sichuan pepper, house-made soy sauce, and red chili oil. Photograph by Scott Suchman