Sichu Malatang on Wednesday opened its 10th branch at SM City Fairview. The restaurant chain offers a customizable, do-it-yourself Sichuan-style hotpot experience to customers.
If the red-colored interior—popular for Instagram feeds and stories—is not enough to draw diners in, the flavorful spice and more than 100 fresh ingredients available for every bowl will.
“Sichu has been all about bringing the bold and authentic Sichuan flavors to the Filipino, pioneering the build-your-own hotpot experience with our signature food styles, Malata, Malaxiangguo, and Malapan, with over 100 fresh ingredients to choose from,” Jeff Li, owner of Sichu Malatang, said.
Malatang started in 2019 at DoubleDragon Plaza in Pasay City. According to Li, since then they have continued to adapt to changing times and aesthetics that customers look for.
“For the past six years, we are taking it a step further as we refresh our logo, update our store design, and introduce a new dragon, reflecting who we are today, seeing new flavors but with a cooler and modern edge,” Li said.
Sichu Malatang offers three styles that customers can choose from: Malatang, their hotpot or broth-based dish; Malaxiangguo, their drypot, where noodles and ingredients are dry stir-fried; and Malapan, the mixpot that offers saucy flavors.
The customization process is interactive and serves as a fun dining experience, beginning with selecting ingredients and noodles. Sichu Malatang has a minimum of 250 grams per bowl and recommends 350 to 500 grams as the ideal amount for a solo serving.
Sichu Malatang also launched its collaboration with Manila Creamery, featuring two exclusive gelato flavors made with their signature mala spice—the Mala Peanut Crumble and the Watermelon Strawberry Sorbet.
“These flavors are available exclusively at SM City Fairview for now and will be rolled out to the rest of our branches soon,” Li said.
Sichu Malatang is offering a 50 percent discount to 50 diners daily—25 individuals for lunch and 25 for dinner. The promo runs from 21 to 23 November 2025.