Sichu Malatang has opened its 11th Philippine branch at SM North EDSA, bringing its customizable Sichuan hotpot experience and four signature mala dishes to more diners in Quezon City.
Unlike traditional hotpot restaurants, Sichu Malatang lets customers create their own meals from start to finish.
The process begins by grabbing a bowl and a pair of tongs before heading to rows of fresh vegetables, mushrooms, tofu, seafood and premium meats. Diners then choose from different noodles and specialty balls before their bowls are weighed and priced. After paying, they can pick up a drink while waiting just a few minutes for their customized order to be cooked.
Guests can choose from four signature styles: Malatang, the restaurant’s soup-based hotpot; Malaxiangguo, a dry stir-fried version; Malapan, a creamy mixpot; and the newly introduced Malaxiangguo Light, a less oily, vegan- and vegetarian-friendly take on the classic drypot.
Malatang, which originated in China’s Sichuan province, features a flavorful broth infused with mala, a combination of aromatic spices and Sichuan peppercorns known for their signature numbing sensation. Malapan uses the same seasonings blended with sesame paste, creating a nuttier, creamier and more savory broth.
Meanwhile, Malaxiangguo skips the soup entirely, stir-frying the ingredients in a wok to produce a smokier, bolder flavor.
First-time diners, however, may want to take the spice levels seriously.
Unlike the familiar chili heat found in many Filipino dishes, Sichuan spice delivers a lingering numbing sensation that can surprise those unfamiliar with authentic mala cuisine. Spice levels range from zero to five, and even the lower levels pack a noticeable kick. Many of the spices and key ingredients used in the dishes are sourced directly from China, staying true to the cuisine’s origins.
“As pioneers of this concept, we take immense pride in setting the standard. Every single one of our signature sauces is crafted entirely from scratch by our expert, in-house Chinese chefs,” said Jeff Li, founder of Sichu Malatang.
Li said his Chinese heritage and professional culinary training allow him to preserve traditional flavors while adapting them to suit local palates.
“This unique combination allows me to bridge tradition and innovation, ensuring authenticity while appealing to both Filipino and Chinese communities,” Li said.
The new branch also introduces Lao Gan Ma Fried Rice and an expanded gelato selection featuring vanilla, matcha, mango and hojicha flavors.
Designed with the atmosphere of late-night food districts in mind, the 45-seat restaurant features the brand’s signature red interiors, mood lighting and a graffiti mural by artist AC Bautista, blending traditional Chinese influences with contemporary street art.
