Company Profile
MáLà Project is a New York City restaurant mini-chain acclaimed for its Sichuan dry pot cuisine – a build-your-own stir-fry of meats and vegetables seasoned with the famously spicy-numbing “málà” flavor. Co-founded in 2015 by Amelie Kang (who missed the dry pot of her native China), MáLà Project introduced this communal style of dining to NYC with its first East Village location. Diners pick from an array of ingredients (lotus root, beef strips, shrimp, quail eggs, etc.), which are wok-fried together in a signature mala sauce featuring Sichuan peppercorns (má) and chili heat (là). The restaurant’s retro-Chinese décor, craft cocktails, and bold flavors quickly drew a devoted following, leading Kang and her partners to open three more NYC locations and earn spots on Forbes 30 Under 30 and Eater’s “Young Guns” lists. MáLà Project is praised for bringing an authentic slice of Sichuan street food culture to New Yorkers in a fun, vibrant atmosphere.