SINGAPORE - First came the craze for mala hotpot. As that simmered, appetites turned towards mala xiang guo, a spicy, numbing stir-fried medley of vegetables and meats.
Before long, all manner of addictive mala-flavoured snacks - from fiery fish skins to mushrooms to seaweed - started invading supermarket shelves.
Already a subscriber? Log in
Read the full story and more at $9.90/month
Get exclusive reports and insights with more than 500 subscriber-only articles every month
ST One Digital
$9.90/month
No contract
ST app access on 1 mobile device
Unlock these benefits
All subscriber-only content on ST app and straitstimes.com
Easy access any time via ST app on 1 mobile device
E-paper with 2-week archive so you won't miss out on content that matters to you