Mala Sichuan Bistro (Montrose)

$25 Per Person

Restaurant will donate $3 from each dinner sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining
• To-Go

First Course

1/2 DANDAN NOODLE (VG OPTION) (spicy)

Wheat noodle boiled and mixed with mala spicy sauce and sesame paste, topped with boiled seasonal greens, Yibin preserved vegetables, spiced ground pork, and green onions. Request to remove pork for vegan option.

RED OIL DUMPLINGS (4) (spicy)

House-made dumplings with pork filling slathered in red chili oil, ground garlic, and sweet and spicy soy paste, topped with sesame and green onions

COLD CRUNCHY TRIO (VG) (spicy)

An assortment of crunchy vegetables cold tossed with three different flavors

NOURISHING CHICKEN SOUP WITH CORDYCEPS MUSHROOM (GF)

Slow cooked chicken stock with jujube, goji berries, angelica root, Chinese mountain yam, cordyceps mushroom, and deboned chicken

Second Course

CRISPY AND SPICY CHICKEN WITH STRING BEANS (SPICY)

All time #1 ordered dish now added with string beans, bite size crispy dark meat chicken flash fried with dry red chilies, whole Sichuan peppercorns in mala seasoning and Sichuan bean curd sauce, garnished with sesame seeds and cilantro

BEEF BRISKET WITH MUSHROOM MEDLEY

Beef Brisket sliced and boiled, served on a bed of sautéed mushroom medley, topped with hotbed chives, drizzled with chef’s special soy sauce mix, splashed with hot oil over scallions

SHREDDED PORK OR BEEF OVER SEASONAL GREENS

Choice of shredded pork or beef sautéed in sweet flour sauce and savory brown sauce, served on a bed of boiled seasonal vegetable, topped with julienned scallion

DRY POT BEEF/PRAWNS(6)/FISH/MIXED VEGETABLES (VG option) (spicy)

Choice of beef, prawns, basa fish fillet, or mixed vegetables, heavily seasoned with ginger, garlic, dry red chilis, whole Sichuan peppercorns, hotpot sauce, fermented black bean, aged hotpot oil, along with potato, cauliflower, celery, lotus roots, and king oyster mushroom

MALA TOFU PUDDING WITH FISH FILLET (spicy)

Basa fish fillet and extra silken tofu braised with garlic and ginger bits in fermented broad bean paste, peppercorn oil, and aged hot pot oil, topped with ground Sichuan peppercorn, fried soy beans, crushed peanuts, and green onion.

WATER BOILED BEEF AND FISH (SPICY)

Braised beef in spicy bean curd sauce, poured onto steamed Napa cabbage and leeks, finished with boiling oil splashed over garlic and ginger bits, red chili powder on top.

Third Course

SICHUAN PEANUT BRITTLE ICE CREAM (GF) (spicy)

Spiced funky peanut brittle, crushed and swirled in custard base, drizzled with Sichuan peppercorn powder on top. this is a collab flavor by honey child.

Glutenous Rice Balls (VG)

In the year of the dragon, Chinese Lantern Festival lands on 2/24, let's celebrate by eating glutenous rice balls which resembles the full moon on this day. Cooked in a soup of fermented rice wine, goji berries, and osmanthus flower, with sweet and creamy sesame fillings.

BROWN SUGAR STICKY RICE CAKE (VG)

A classic Sichuan street sweet, sticky rice cake dressed with bread crumbs, fried and dipped in brown sugar and soybean powder

$15 PER PERSON

Restaurant will donate $1 from each lunch sold. Food Bank will provide 3 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining
• To-Go

First Course

HOT AND SOUR SOUP (V)

Hot and sour soup with shredded bamboo shoots, wood ear fungus, tofu, and egg whites.

WEST LAKE SOUP (GF)

Lightly creamy soup with minced beef, diced tofu, cilantro, and egg whites.

EGG AND TOMATO SOUP (V, GF)

A nice and hearty soup with tomatoes, stir-fried scrambled eggs, and seasonal greens.

Second Course

SIDE SHREDDED POTATO (VG, GF)

Sautéed Shredded potatoes with rice vinegar.

SIDE SAUTEED BABY BOKCHOY (VG, GF)

Sautéed baby bokchoy with garlic

SIDE EGGPLANT IN SPICY GARLIC SAUCE (SPICY, VG)

Braised Chinese eggplants in spicy garlic sauce.

SIDE SAUTEED TAIWANESE CABBAGE (VG)

Sautéed fresh Taiwanese cabbage in sweet and sour sauce

Third Course

KUNGPAO CHICKEN (SPICY)

Traditional Sichuan dish made the traditional way. Dark meat chicken sautéed with roasted peanuts and scallions, dry red chilies, and whole Sichuan peppercorns in kung pao sauce.

TWICE COOKED PORK (SPICY)

Sliced pork belly boiled, and then stir-fried with fresh leeks in sweet flour sauce, fermented black bean curd, and Sichuan bean curd sauce.

SHREDDED PORK WITH SPICED DRY TOFU

Spiced dry tofu sautéed with shredded pork and fresh celeries and scallions in brown sauce and oyster sauce.

CUMIN BEEF (SPICY)

Cumin flavored beef slices sautéed with white onions, cilantro, jalapeno pepper, and red chilies in Mala spicy sauce.

BABY PEPPER AND SHREDDED BEEF (SPICY)

Sautéed shredded beef and jalapeño peppers in oyster sauce and sweet flour sauce

MONGOLIAN BEEF

Sautéed sliced beef with onions and scallions in brown sauce and oyster sauce.

FISH CUBE WITH STRING BEAN BITS (GF)

Basa fish cubes stir fried with string bean bits, housemade sauerkraut, red bell pepper, and Yibin preserved vegetables

CHENGDU STYLE POT ROASTED PRAWNS (6) (SPICY)

Pot roasted jumbo shrimps with fresh asparagus, onion, ginger, pickled peppers, flavorful Yibin preserved vegetables, and ground pork in rice wine sauce, sesame oil, and fermented broad bean paste

MAPO TOFU (SPICY) (VG)

Soft tofu cubes braised to perfection with fresh leeks in mala spicy bean curd sauce and fermented black bean sauce.

Note

Lunch is served daily!

*Please check with the restaurant for lunch service dates and times.