MALAHUB MA LA HAB BANG YI KHAN (MA LA THANG BAEP SANG NAM NAK) (bang yi khan branch)

Original Sichuan-style mala soup with a unique spicy and tongue-numbing taste from mala chili and Chinese spices. The aroma of spices is distinct. Suitable for those who enjoy intense flavors.

Mala soup mixed with fresh milk, providing a mellow, rich, and smoother taste than the original. The spiciness and numbing sensation are reduced to an easily palatable level.

A combination of the spiciness and numbing sensation of mala chili and the mellow sweetness of pork bone broth. The taste is balanced, not overly spicy, with umami from the pork bones.

A cloudy white soup made by simmering pork bones until a natural sweetness is achieved, rich in collagen. Not spicy. Served with Chinese herbs like red dates and goji berries for health benefits.

A dry dish where ingredients are stir-fried and coated with mala sauce and chili. It offers a richer, spicier, and more wok-hei and spice-fragrant flavor than the soup version.

Black Japanese-style soup seasoned with soy sauce and dried fish (dashi). It has a mellow salty-sweet taste, fragrant with seaweed and dried fish. Easy to eat and not spicy.

Traditional Thai sukiyaki broth, seasoned with fermented tofu sauce and herbal spices, offering a slightly sweet, sour, and salty taste with a unique aroma.

Pink soup seasoned with red fermented tofu sauce. It has a dominant sweet and sour taste with a rich flavor, and a fragrant aroma of fermented tofu. It's a familiar taste in Thai noodle dishes.