Different Kinda Hot

The first time I had authentic Szechuan (I hadn't known the ones I had before weren't the real McCoy), I started to palpitate. But it wasn't because I wasn't warned ... t'was more like I didn't believe that I could be outdone by some lame excuse for chilly from some province in China. Or so I thought. Well, we know where unbelief brings you. There weren't much sensation when I first ate the fishball cooked in super hot "mala" soup (the red soup with berries - actually different kinds of Szechuan chillies - floating on it), but a few seconds later, this sudden gush of piercing sensation shot right up my head. My heart started to beat fast and then, wildly. The pressure in my head felt like a reverse hangover, like someone twisted my neck and forced my head to pop. If you particularly like this kinda rush, then check out the Szechuan cuisine at Eric Paradise in Hartamas Shopping Centre. Make sure you tell the kitchen to prepare it hot and full strength.


Hot Pot set



Dessert - Mango pudding with sago and pomelo

Aftermath