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
