Sichu Malatang is a go-to spot for those who love bold and fiery flavors of hotpot. Their Double Dragon branch, located along Epifanio de los Santos Avenue in Pasay, is easily accessible. Operating daily from 10 AM to 10 PM, this branch ensures diners can satisfy their mala cravings anytime. They offer customization of spice up to 5 levels. Their signature mala broth is infused with over 18 different spices, including peanut sauce, chili oil, black vinegar, and sesame oil. This guarantees a rich, flavorful, and numbing sensation with every bowl. Diners can select from five spice levels, allowing them to enjoy anything from mild warmth to an intense fiery kick. This flexibility ensures every customer finds their perfect balance of spice.
The menu features four main Sichu meal options: Hotpot Malatang, Drypot MalaXiangguo, Mixpot Malapan, and Signature Bowls. Each dish offers a distinct way to enjoy Sichuan flavors. From soupy delights to dry, stir-fried options, the variety caters to different taste preferences. Pricing is based on weight per gram, making it easy to customize portions. A 500g serving ranges from P600 to P680, while a 1kg portion costs between P1,200 and P1,360. This flexible pricing allows diners to build a meal that suits both their appetite and budget. By the way, our ordered weighed around 2 kilos and costed Php 2,000 good for three people. I even had some left overs to bring so I’d say 2 kilos is good for 3 to 4 people. If you were to split the bill, it’ll be about Php 500 – Php 700 per head.
Difference of Malatang, MalaXiangguo, and Malapan
Malatang is a Sichuan-style soup where ingredients are cooked in a numbing, flavorful broth. MalaXiangguo, or Drypot, removes the soup and stir-fries ingredients with bold mala seasoning. Malapan bridges both styles, featuring a thick, flavorful sauce that balances between soupy and dry preparations. Hotpot (Malatang) features a steaming, spiced broth infused with Sichuan peppercorns and aromatics. Drypot (MalaXiangguo) eliminates the broth, instead stir-frying ingredients for a richer, more concentrated flavor. Mixpot (Malapan) combines elements of both, offering a slightly saucy dish with deep mala seasoning.
Malatang originated in Sichuan Province, China, as a popular street food. The name means “numbing spicy soup,” highlighting the signature sensation from Sichuan peppercorns. Over time, this dish evolved into a customizable meal, now enjoyed worldwide for its complex heat and depth of flavor. For those looking to enhance their meal, Sichu Malatang also offers a variety of skewers. Best-selling options include Chinese Sausage, Rice Cake Slices, and BBQ Skewers. These skewers also complement the mala flavors perfectly, adding texture and variety to the dining experience.
Recommendation
If you’re looking for similar food places to go, you should try:
- Hotpot -The Three Underrated and Must-try in Metro Manila!
- Mala Sze Chuan – The MUST-TRY Unlimited Hotpot in Pasay City!
- Jiang Nan Hotpot – The BEST and MUST-TRY Hotpot in Makati!
How to get there?
Via MRT
- Take the MRT and alight at Taft Avenue Station. From there, ride a jeepney or bus heading to EDSA-Pasay. Get off at Double Dragon Plaza.
Via LRT
- By LRT: Take the LRT-1 and get off at EDSA Station. Transfer to a jeepney or bus heading to EDSA-Pasay and alight at Double Dragon Plaza.
By Bus
- Take a bus that passes through EDSA and alight at Double Dragon Plaza, which is near the Mall of Asia complex.
