Taro in the bowl.
Soft taro adds a mellow, slightly sweet note against rich mala — it melts into the soup and keeps you reaching for more.
Full menu
Hundreds of ingredients.
One perfect bowl.
Start with broth, load the line, then dial má and là to your exact comfort zone. Your bowl, your rules — every time.
NewTrending
Taro topping meets spicy broth — a mellow counterweight to bold mala.
Sweet against heat.
The contrast works because mala needs something to land on. Taro absorbs the spice and gives it weight.
Add it every time.
A small addition with outsized effect. Available from the topping line — just ask staff where to find it.
Broth bases
Every bowl starts here.
"Ask staff to help match broth to your spice comfort — it's the most important decision."
Original pork bone
Popular
Classic rich pork bone broth, simmered for depth — mild, creamy, and comforting as a base for any bowl.
Mala — Sichuan style
Popular
Authentic Sichuan profile: numbing peppercorn and chilli oil, aromatic and bold — our house favourite for heat lovers.
Contains chilli
Laksa coconut curry
Southeast Asian–inspired coconut curry with lemongrass and warm spices — fragrant, creamy, and gently spicy.
Contains chilli
Dry pot mala mix
Less soup, more concentrate: ingredients tossed in spicy seasoning — intense flavour in every bite.
Contains chilli
Stir-fried mala wok
Wok-fried mala hot pot style with fragrant chilli oil and Sichuan spices — smoky edges, big aroma.
Contains chilli
Classic chilli oil
New
Vibrant chilli oil with sesame and garlic; serious heat and colour for chilli-first guests.
Contains chilli
Mala cold pot
New
Chilled mala with full flavour and less steam — addictive on warm days or when you want a lighter feel.
Contains chilli
Snacks & sides
Share plates, crunch, and sweets.
Built to match a spicy bowl or fly solo at the table. Order when you're still eating, or plan ahead.
Scallion pancake
Layered pancake with green onion — crisp outside, soft inside.
Crispy chicken strips
Breast strips in a light batter, seasoned and fried golden.
Salt & pepper squid
Popular
Wok-tossed tentacles with salt-and-pepper aroma — crisp, tender, savoury.
Chicken fried rice
Wok rice with chicken, egg, and vegetables — a complete plate.
Chicken fried noodles
Stir-fried noodles with chicken and vegetables in a savoury sauce.
Taro pie
PopularNew
Crisp pastry with creamy sweet taro — two pieces. Dessert crowd favourite.
Glutinous rice doughnut
New
Crisp outside, chewy inside — traditional rice cake fritters with a light sugar dust. Four pieces.
Salted egg taro balls
Popular
Fried taro balls with salted egg yolk — sweet and savoury. Four pieces.
Brown sugar mochi sticks
Soft mochi with brown sugar and soybean powder — six pieces.
Red bean sesame balls
Crisp sesame crust, sweet red bean filling — four pieces.
The ritual
Four deliberate steps from tray to table.
The process is simple by design. Every choice you make translates directly into flavour — nothing is hidden behind a sauce or pre-decided for you.
Get directions
01Choose the broth
Mala, herbal, tomato, or mild. Each base is built for aroma first — heat is a dial, not a default.
02Build the line
Proteins, greens, mushrooms, tofu — weigh what you want and hand it over.
03Tune the fire
Dial má and là independently. The bowl is yours to compose, not ours to decide.
04Cooked fresh, served now
Every bowl is built once, cooked to order, and sent out while it's still alive.
Our story
Built around the broth.
Why we opened, and what we learned building a better malatang in Adelaide.
Read the storyVisit us
Walk-ins welcome any time.
No booking needed — just come in and we'll take care of the rest.
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