The Spicy House Thailand serves mala xiang guo and mala tang, originally from Singapore, but made tastier than a lot of Chinese mala restaurants — the mala seasoning is well-balanced and rounded, without an overpowering spice.
We ordered the Chongqing-style dry-fried mala — the bacon and meatballs get fried first for extra flavor, then the blanched vegetables and noodles get stir-fried together. Choosing instant noodles gives it that mala-fried-instant-noodle feel.
There's also a soup-style or drier-style mala tang to choose from. To order: pick your ingredients, they get weighed by the kilo, then you sit at your table and wait to be served. This is the Samyan Mitrtown branch, 4th floor — check their page for other locations.
