Chinese Nostalgia Dinner Series

New York - June 3rd & 4th at MáLà Project

150+ members and guests came out for this event series with Executive Chef Zilong Zhao and Owner Amelie Kang! Chef Zhao doesn't speak English, but Ms. Kang graciously translated for him whenever they came out to share stories. Unsurprisingly given that the restaurant built their name upon this dish, the dry pot was undoubtedly the star of this show. Below are the 3 top courses from each day as rated by attendees on their feedback cards:

 

DAY 1

1st Place: Meat Dry Pot - with chicken breast, chicken wing, sliced eye of round, pork belly, crab stick, squid, fishball, and prawn

2nd Place: Vegetarian Dry Pot - with firm tofu, king oyster mushroom, corn, snap peas, broccoli, tofu pocket, carrot, and lotus root

3rd Place: Sautéed Brined Pork Short Ribs - with preserved plum, black vinegar, and honey

 

DAY 2

1st Place: Vegetarian Dry Pot - with firm tofu, king oyster mushroom, corn, snap peas, broccoli, tofu pocket, carrot, and lotus root

2nd Place: Meat Dry Pot - with chicken breast, chicken wing, s liced eye of round, pork belly, crab stick, squid, fishball, and prawn

3rd Place: Sliced Pig Ear - with chili oil, minced garlic, and shredded potato