Khong Fu Mala BBQ Restaurant

Yunnan-style clear rice noodle soup. Sweet, savory, and smooth broth served hot with your choice of meat. Soft, slippery noodles.

Dry-served flat yellow noodles tossed with fried garlic oil and seasonings, topped with shredded or braised chicken. Salty, savory, with a pan aroma.

Special seasoned dry noodles served with generous side dishes and chicken. Rich and flavorful.

Fresh Khao Nom Jeen in hot broth. Available in clear chicken/pork broth or rich beef broth, fragrant with Chinese herbal spices.

Yunnan-style yellow noodle salad, seasoned with roasted chili, vinegar, and various seasonings. Refreshingly sour and spicy.

Thin-skinned dumplings packed with minced pork, served in a hot, savory broth that is smooth and easy to swallow.

Boiled dumplings with chive, napa cabbage, and minced pork filling. Soft wrappers, fragrant filling with herbs and spices. Served with dipping sauce.

Dumplings with chive and napa cabbage filling, fried or pan-seared until the bottom is crispy and the top is soft, with a fragrant pan aroma.

Homemade Thai-Shan style fermented pork sausage. Pleasantly sour, firm pork, fragrant with spices. Served with fresh chili and vegetables.

Herbal-braised beef, tender and soft. The broth is fragrant with spices and has a rich flavor. A signature dish not to be missed.

Fried snack resembling curry puffs or samosas. Crispy pastry with a savory filling.

Traditional dessert made from glutinous rice flour, wrapped in banana leaves and steamed. Sweet, creamy, chewy, with a fragrant banana leaf aroma.

Creamy soup made from finely ground peas, simmered until smooth and creamy. Served warm, seasoned with chili and side dishes. Savory and nutty.

Soft, fluffy steamed mantou. Enjoy plain or with main dishes to balance spicy flavors.

Yunnan/Shan-style seasoned pickled green mustard. Sour, salty, and spicy. Crispy and delicious, an appetite-stimulating side dish.

Salad made from pea flour (Khao Fueng) cut into pieces and mixed with a delicious dressing. Perfectly sour and spicy.

Fried dough pancakes mixed with chopped scallions (Cong You Bing). Crispy outside, soft inside, fragrant with scallions and oil.

Fried fermented tofu. Crispy outside, soft inside, with a unique aroma. Served with a delicious dipping sauce.

Pea flour (Khao Fueng) cut into pieces and fried until golden crispy. Enjoyable as a snack, served with dipping sauce.

Mantou fried until golden yellow. Crispy outside, soft inside. Delicious dipped in condensed milk.

Local dish with a bitter taste, made from beef offal and bile, served with side vegetables. Intense flavor for those who enjoy bitterness.

Local-style pork dish, sour and spicy. Excellent as an appetizer or with rice.

Chili paste set served with a variety of fresh and boiled vegetables. The chili paste has a bold flavor and pairs well with crispy vegetables.

Local-style hand-eating rice set served with seasoned goat meat and various side dishes on a large tray. Eating with hands enhances the experience.

Soft sticky rice served with fragrant grilled pork and a spicy dipping sauce. A convenient and delicious meal.

Dried beef salad, shredded finely and seasoned with salad ingredients, chili, and lime. Bold and enjoyable to chew.

Salad of greens and lotus root seasoned with mala sauce. Numbing spice with fragrant Chinese spices.

Herbal marinated pork wrapped in banana leaves and gently grilled until fragrant. The herbs infuse the pork with flavor. Savory.

Braised or mala-sauce-seasoned chicken feet. Spicy and numbing flavor, tender chicken feet that are enjoyable to suck on.

Burmese-style pig's head or skin salad. Crispy texture, seasoned with shallots and chili.

Fish marinated with herbs and spices, wrapped in banana leaves and steamed. The fish is sweet and tender, with herbs to eliminate any fishiness.

Minced pork mixed with herbs, wrapped in banana leaves and steamed. Tender and smooth, with a fragrant aroma of banana leaves and spices.

Khao Nom Jeen served in a hot clay pot. Bubbling broth with rich flavor and generous toppings. Retains heat for a long time.

Burmese-style fermented bean or tea leaf salad. Savory, salty, slightly spicy with a unique aroma. Served with garlic and fresh chili.

Spicy chicken feet salad with noodles or dry-roasted seasonings. Rich flavor that penetrates the meat, with just the right amount of spice.

Seasoned pork balls, fried or steamed. Firm and bouncy texture, seasoned with Chinese herbs and spices.

Khao Nom Jeen soup or special broth, cooked in a small pot, served hot. Savory and delicious.

Shan-style Pickled Mustard Green Soup. Sour from pickled greens or tamarind, seasoned with fermented beans and pork ribs.

Savory Khanom Krok or Yunnan-style pan-fried cakes. Crispy outside, soft inside, with a fragrant coconut milk or pork filling.

Sour and spicy seasoned pork ball soup. Hot, easy-to-swallow broth with a strong, rich flavor that cuts through richness.