The Popularity of Mala in Thailand Past and Present
Mala has become one of the most popular culinary trends in Thailand, drawing inspiration from Chinese cuisine. Renowned for its distinctive combination of spiciness and the tingling sensation it creates in the mouth, this flavor profile is relatively novel for many Thais. This uniqueness has fueled its growing popularity, with various forms of mala dishes gaining traction, such as grilled mala skewers, mala hot pots, and the recently introduced “conveyor belt mala.” Beyond its bold flavors, mala offers an exciting and novel dining experience.
Exploring a Beloved Chinese Culinary Tradition
Contrary to popular belief, mala (麻辣) does not exclusively refer to skewered meats or ingredients grilled and seasoned with mala spices. Instead, the term “mala” represents a flavor profile characterized by spiciness and a numbing sensation. In Chinese, “má” (麻) translates to “numb,” while “là” (辣) means “spicy.” This iconic flavor is achieved by simmering Sichuan peppercorns (hua jiao) and other spices in oil, creating the distinct mala seasoning known today.
The association between grilled skewers and mala in Thailand stems from its initial introduction in the form of skewered meats seasoned with mala spices and grilled to perfection. Over time, this method of preparation became synonymous with the term “mala.” Today, however, mala is no longer confined to skewered dishes. It has expanded to include a wide array of options such as mala hot pot, mala barbecue, and even fusion dishes that combine Thai flavors with mala seasoning.
The Rise of Mala in Thailand
The “mala fever” in Thailand can be traced back to 2018, when Chinese mala hot pot restaurants began establishing themselves in the Thai food market. These restaurants received overwhelming customer support from the outset, leading to widespread word-of-mouth recommendations and online reviews. As a result, mala establishments multiplied rapidly, with many restaurants incorporating mala dishes into their menus to keep up with the trend.
Before the widespread popularity of mala hot pots or conveyor belt mala, grilled mala skewers were the first type of mala cuisine to gain traction in Thailand. These skewers featured diverse ingredients, including pork belly, chicken, and vegetables such as Napa cabbage, enoki mushrooms, and baby corn, all grilled to smoky perfection. Priced at an affordable 5 to 10 baht per skewer, they quickly became a street food favorite.
Why Mala Appeals to Thai Tastes
Thailand’s rich and diverse culinary heritage plays a significant role in its embrace of mala. With four distinct regions—Southern, Northern, Northeastern, and Central Thailand—each offering unique flavors, Thais are accustomed to a wide variety of tastes. Additionally, the use of fragrant and spicy herbs like ginger, galangal, lemongrass, kaffir lime, and ma khwan (a spice similar to Sichuan peppercorns) has long been a staple of Thai cooking.
Mala’s intense spiciness, numbing sensation, and aromatic appeal resonate with Thai palates, making it a beloved addition to the local food scene. However, it is recommended to consume mala in moderation to avoid potential health issues. For those with low tolerance for spice, mala dishes may not be suitable.
Conclusion
Today, mala restaurants are ubiquitous across Thailand, offering dishes ranging from mala hot pot and grilled mala skewers to mala-infused shabu-shabu. This flavor-packed cuisine has captivated both locals and expatriates, becoming one of the most sought-after culinary experiences in the country.
For die-hard mala enthusiasts, Shu Daxia, an authentic mala hot pot restaurant originating from Chengdu, China, is a must-visit destination. Boasting premium ingredients, a nostalgic Chinese-style interior, and excellent service, it promises an unparalleled dining experience. For more information or reservations, visit our website or contact us for a booking at 094-491-3900.
