小膳香成都麻辣火鍋
Taipei CityDa'an DistrictHot pot restaurant
Sichuan-style mala hot pot with a bold spicy, numbing kick, a wide selection of dishes, and ingredients rarely seen in Taiwan.
At a Glance
Signature Dishes
Mala broth
The broth is richly aromatic with a pronounced numbing flavor; the mild-spicy level can intensify as it cooks longer, and it is also on the oilier side.
Fresh beef
The diaolong and wuhuazhi cuts are fresh and well-marbled; a quick swish brings out their sweetness. They have previously been available as a Wednesday special.
Hero ribs
The meat is tender, with a soft-cartilage texture along the bone; the outer seasoning is fairly strong.
Pork kidney slices
Cleanly prepared, with no offal smell and a crisp, fresh texture; the kidney slices are notably large.
Fried rice
A generous portion; quickly stir-fried with beef tallow, the rice stays separate and glossy. The green pepper, cabbage, and onion retain their crunch, while the bacon/ham adds plenty of aroma.
At a Glance
- Value verdict
- Slightly pricey, but lets you experience Chengdu-style mala hot pot in Taipei.
- Peak hours
- Popular during lunch.
- Reservation
- Reservations are required.
What you should know
Best for
- Large-group dining and trying a variety of ingredients
Avoid if
- If you can't handle spice or dislike a heavier, oilier broth
What you should know
- An oil dip is provided to help temper the spice.
- Peanut sprouts have a light peanut aroma; ingredients such as gongcai are relatively uncommon.
- The restroom has at times had a strong smell.