Spicy , punchy and aromatic, mala xiangguo has been a dish that many have fallen in love with since their foray into the Singaporean market a few years ago.

Numbing (ma) and spicy (la) are the two pillar flavours of the dish and is made by stir-frying a variety of vegetables and meats in a heady, aromatic sauce that is usually accompanied with noodles and rice.