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

The interior channels a cool bistro. Photograph by Scott Suchman

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

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

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

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

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