MaLa Project on First Avenue has somehow managed to make Sichuan dry pot an addictive habit for even the most spice-averse New Yorkers. This East Village gem strikes the perfect balance between authentic and accessible, with a vibe that’s lively without crossing into chaotic territory.

What sets MaLa apart is their build-your-own dry pot approach – you select proteins and vegetables from an extensive list, choose your spice level (a word to the wise: their “medium” packs serious heat), and soon your table is graced with a massive bowl of perfectly wok-seared ingredients bathed in a complex blend of chilies, Sichuan peppercorns, and aromatic spices.

The beauty of dining here is the customization – vegetarians can build incredible meals alongside friends craving beef tongue and rabbit. Their cold appetizers provide essential relief between spicy bites, with the cucumber salad and wood ear mushrooms standing out as must-orders.

The space itself feels modern yet comfortable, with friendly servers who genuinely want to guide first-timers through the experience. Even the cocktails incorporate Chinese ingredients in ways that complement rather than compete with the food.

For a dinner that delivers big flavors, a lively atmosphere, and the kind of endorphin rush that only proper Sichuan cuisine can provide, MaLa Project delivers on all fronts.