Each strand of al dente spaghetti is coated in a delectable mala-flavoured oil. Fat Po actually makes their own mala paste out of Szechuan pepper, soybean paste, fermented black bean, and of course, chilli. This dish truly captured the essence and flavour of mala! Even though it was less spicy than what you might get in your typical mala xiang guo, it still packed a bit of a spicy kick that left that signature mouth-numbing sensation. The bits of mushrooms added a meaty bite to the dish, while the peanuts added a tantalising crunch. The deep-fried oyster mushrooms were sublime. The thin batter was golden-brown and crispy, while the mushroom was juicy and springy.
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