Reservation
We look forward to welcoming you
Book your table
Reservation
Book your table
Pick your date, then the time, and we’ll prepare the room around your pace.
- Date
- Time
- Contact
Frequently asked questions
Every dish carries a one-to-five chilli scale. Below three the chilli is present without burning; above it, order rice. We adjust the level on request, except for the boiled fish, which only exists at five.
No: it gently numbs the lips and tongue — that is the “ma” in mala. The feeling lasts a minute, it makes the chilli easier to take and the dish more fragrant.
Yes: dry-fried beans without pork, a meat-free mapo tofu, garlic aubergines and bingfen for dessert. Tell us when you book — the broad-bean paste stays the same.
The room seats twenty-eight. In the evening and at weekends, booking online is strongly advised; at lunchtime there is nearly always a seat left at the counter.
From eight guests, with a menu agreed together a week in advance. Write to us from the contact page with the date and the number of guests.
Bank cards and cash. Luncheon vouchers are accepted at lunchtime, within the legal limit. We do not take cheques.
Inside the room
The dining room
Twenty-eight seats, raw wood tables and stools, and the sound of the wok travelling across the room.