Ma La Sichuan

(Minimum 2 people)

(Minimum 4 people)

Crispy Seaweed , Veg Spring Rolls , Salt & Pepper Squid Shredded Smoked Chicken , Sesame Prawn Baguette

(Minimum 2 people)

Served with steamed pancakes, shredded cucumber and spring onion with hoi sin sauce

(minimum 2 persons) Crispy Seaweed , Veg Spring Rolls , Salt & Pepper Squid , Shredded Smoked Chicken , Sesame Prawn Baguette

A selection of delicate steamed homemade dim sum: Prawn Dumpling , Scallop & Prawn Dumpling Spinach & Prawn Dumpling , Babycorn & Prawn Dumpling

Steamed dumplings with pork filling

Chicken dumplings in hot chilli oil

Chicken dumplings with spicy sesame peanut sauce

Pork, prawn, Chinese chives dumplings with soya vinegar dressing (contains egg)

Served with steamed pancakes, shredded cucumber and spring onion with hoi sin sauce 1/4 portion £15.00 1/2 portion £28.00

Served with steamed pancakes, shredded cucumber and spring onion with hoi sin sauce 1/4 portion £15.00 1/2 portion £28.00

Lightly wok fried in spicy salt, chilli, garlic

Cornfed chicken (skin-on) served with bamboo shoots in a tingling spicy sauce with cashew nut topping

This dish can be made extra spicy / super spicy.

Wafer thin Yuba (beancurd skin) finely sliced with shredded cucumber in sesame oil dressing. Served cold.

Black cloud ear fungus with fresh coriander, garlic, chilli and Sichuan pepper oil. Served cold.

Roasted sesame seed paste poured over blanched spinach. Served cold.

Preserved duck egg with chili and Sichuan pepper oil. Served cold.

Sliced pig’s ears with fresh garlic drizzled with Sichuan chilli oil dressing. Served cold.

(contains egg) Vegetarian Option Available

(contains egg) Vegetarian Option Available

A Sichuan classic broth with finely sliced chicken slivers, cloud ears, diced vegetables and tofu in a warming peppery hot broth with the contrasting taste of sour sweet vinegar. (contains egg) Vegetarian Option Available

A comforting soup of fresh seabass & tofu. This soup dates back 800 to the Southern Song Dynasty, made famous by the Song Emperor Zhao who came across it during his travels. (contains egg)

Homemade chicken and vegetable dumplings served in a light broth.

A medley of king prawns, cashew nuts and red chillies in a tangy sweet sour sauce laced with chilli spice, fresh garlic and a touch of Sichuan pepper. The dish is named after the 'Imperial Gongbao' Bureaucrat.

Lotus root, black fungus, carrot, broccoli

Stir fried king prawns in Sichuan spices & fresh chilli This dish can be made extra spicy / super spicy.

King prawns and pineapples coated in a treacly sweet and tangy sauce

Steamed with ginger and spring onion

Fish fillet and pineapples coated in a treacly sweet and tangy sauce

Stir fried in aromatic spices, chilies, garlic, fresh lotus root & tofu

Light pieces of white fish served with picked mustard greens in a refreshing spicy sour broth with vermicelli.

Introducing a modern twist to a Sichuan classic boiled fish dish. Sliced fish in sizzling chilli oil garnished with a pile of chillies. A combination of “Ma La” hot, spicy flavour of chilli, and numbing sensation of Sichuan peppers. This dish can be made extra spicy / super spicy.