EAST VILLAGE, MANHATTAN
MáLà Project
Build-your-own Sichuan dry pot in a brick-walled East Village room — Michelin Bib Gourmand.
The East Village original of a small group that made Sichuan dry pot a downtown habit. The room winds back through exposed brick and low ceilings to a long communal table, and the mood is more neighborhood bar than banquet hall.
Build a dry pot: pick your meats, seafood and vegetables, choose the spice level, and they come back tossed together in a wok with chili and peppercorn. Michelin's inspectors call the heat moderate rather than punishing. On the side, cold husband-and-wife beef and tripe, warm dan dan noodles and a steamed egg custard.
Editor’s tip
Choose medium spice for the dry pot and add the husband-and-wife beef to start.
Make an evening of it — beautiful stops nearby
Also in the neighborhood
Editorial draft — core details last reviewed October 13, 2026. Confirm practical details with the official site before you go.