All the way from NTU, this fantastic mala soup place opens in Bukit Panjang
If you think you’ve had the best Mala soup in Singapore, think again! It was definitely a surprise when I found out that my favourite Mala tang restaurant was opening in my neighbourhood. A Hot Hideout, which originated from NTU, now opens in Junction 10.
Hot Hideout is known for its Mala collagen (S$2.50) soup base and the frying of various ingredients. What I still can’t wrap my head around is – why hasn’t anyone thought of this?!
Why hasn’t anyone thought of frying the thinly sliced potato, luncheon meat, fish, lotus root? This simple yet innovative decision has drastically changed how Mala tang is to be enjoyed. No longer do you just get a one-dimensional texture with the mushy noodles, but also the crispiness of the different ingredients.
The soup broth was thick and did not have that greasy feeling, so having the crispy sliced potatoes dipped in was a match made in heaven. Special shoutout to the luncheon meat slices. Usually in a regular mala, the luncheon meat would be boiled and mushy. However, having the luncheon meat fried prevents this mushiness and is crisp on the outside.
What I like is that they have their prices set at S$2.88/100g for all ingredients, making it super worth it if you are going to splash out on their fish and other seafood. This could potentially also backfire as their, must-order potatoes and lotus roots, are very heavy!
This also begs the question – what on earth are the profit margins for the potatoes and lotus roots?
Price aside, I think every bowl is well worth the money and I’m the biggest sucker for A Hot Hideout. If the mala base is not your thing then you can also opt for their Collagen (S$1.50) or their rich and thick Tomato Collagen Broth (S$2.50). I also recommend you wash everything down with their Thai Milk Tea (S$3.50).
Overall, I think their ingenious way of frying their ingredients has caused an uproar among supporters, myself included. From a single store in NTU that I started eating at during my second year of university, to now 4 outlets, I’m proud of their growth and excited to see where they go!
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