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Mala Project
Top seller. Tender and spicy. Braised in a spicy sauce, thinly sliced with potatoes and sesame seeds.
Top seller. Nutty and aromatic. Steamed with garlic, soy and vinegar sauce, scallions.
Refreshing with a bit of a kick. Marinated and served with candy garlic.
Classic Sichuan dish. Vibrant with flavor. Served cold.
Cold mung bean jelly and cucumbers in spicy chili oil and scallions and pistachios. Refreshing.
Staff favorite. Brined then fried for a juicy inside and crispy outside. Topped with chili powder, cumin, and fried garlic chips.
A sichuanese classic. Spicy sliced beef stomach and shank with spicy sauce, potatoes and sesame seeds.
Preserved duck egg with wok fried cubanelle pepper and eggplant. Savory, spicy and sweet. A hidden gem.
A sweet appetizer with red bean and osmanthus flowers.
A flaky flatbread like dough, folded with oil and minced scallions.
Beef shank with sweet soybean and oyster sauce rolled into a scallion pancake!
6 fluffy buns half steamed and half fried. Served with condense milk sauce.
6 handmade dumplings per order. Offered in two different fillings, Pork (pork, Chinese cabbage and scallions) or Veggie (wood ear mushrooms, carrots, vermicelli, Chinese cabbage and scallions)
Pork belly and string beans marinated overnight wok fried with eggs and white rice.
A spicy fried rice with Chinese bacon (can be made without), egg, pickled string beans, birds eye pepper.
Change it up from fried rice. A traditional northern dish. Wok fried savory dough slices with egg, chicken breast, and Chinese cabbage.
Wheat noodles topped with minced pork, pickled vegetables and boy choy. Spicy.
Thick wheat noodle wok fried with oyster sauce, soy sauce, egg, bok choy, scallions, shiitake mushroom, and your choice of protein.
Rice noodles soup with spicy braised beef and pickled vegetables. A perfect comfort food.
Light, airy. Asian style cheesecake with red bean jam.
Refreshing dessert of grass jelly (made from a plant leaf base!), red bean, and tapioca pearls in a condense milk bath.
Chinese cabbage, carrots, bell peppers. Spicy and numbing, served cold.
Chopped onion and fried peanuts. Spicy and numbing, served cold.
Eye of round, enoki mushroom, lotus root, bok choy, firm tofu.
Pork belly, chicken wing, roe fIlled fish ball, romaine stem.
Eye of round, short ribs, chicken thigh, quail egg, corn.
Fish fillet, squid, lobster ball, mustard greens.
Lotus root, mustard greens, sweet potato, wood ear, baby bamboo shoot.
Sliced and steamed pancake, sliced chicken breast, egg, scallion, Chinese cabbage.
Thin, flaky, crunchy, and fried with scallion. Served with black bean sauce on the side.
Pork belly with string beans.
Pork and Chinese cabbage, handmade. Served with soy sauce and vinegar on the side.
Tapioca balls, coconut milk, and evaporated milk. Optional toppings: taro, mango, watermelon.
Fried and steamed mantou buns. Served with condensed milk on the side.
Sticky rice and honey dates wrapped inside bamboo leaves.
Steamed eggplant with scallion, pan roasted garlic topping. Served with soy sauce and vinegar sauce.
Stuffed lotus root with sticky rice, boiled with red bean and osmanthus flowers. Slightly sweet.
Peeled, boiled quail egg. Steeped in tea and spices.
Chinese bacon with pickled string beans, egg, scallion. Spicy.
Sliced chicken thigh, braised with ginger scallion and garlic.
Teared chicken, tofu skins, slices of cucumber, and wood ear with a chili oil, minced garlic sauce. Served cold. Hot, numbing, sour.
Menu for Mala Project provided by Allmenus.com
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