Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. It is time to try food from another stall.
This time, I ordered Signature Mala Handmade Shrimp Balls Noodles from the Xia Yuan Yuan stall, which cost RM22.90 per bowl. They make the Shrimp Balls at their stall instead of the ready-to-use type.
At the heart of this bold and satisfying dish from Xia Yuan Yuan lies a fiery Sichuan-style mala broth, generously coating silky chuan fen (川粉)—wide, chewy, and slippery noodles made from sweet potato starch. These noodles are known for their ability to absorb strong flavours while maintaining their distinct, elastic texture, making them a perfect match for the intense mala sauce.
Topping the dish are tender handmade shrimp balls, springy in bite and rich with the fresh taste of shrimp. Garnished with chopped scallions, sliced red chilli, and refreshing cucumber, the dish is both visually striking and flavour-forward. A bowl of clear napa cabbage soup on the side provides a cooling contrast to the numbing and spicy kick of the main bowl.
Chuan fen, literally "Sichuan noodles," are a regional staple in southwestern China, especially in street food culture. Often served in spicy, tangy, or sour broths, they’re appreciated for their smooth texture and their ability to hold up in bold, oil-based sauces like mala. Unlike wheat-based noodles, chuan fen offers a gluten-free alternative while delivering maximum chew and satisfaction.
Shrimp balls have deep roots in Chinese culinary tradition, particularly in coastal and Cantonese cooking. The version here is handmade, showcasing a bouncy texture and fresh seafood flavor. When soaked in mala sauce—a blend of Sichuan peppercorns, dried chilies, garlic, and doubanjiang (fermented broad bean paste)—they become intensely flavorful and aromatic.
Together, this dish is a sensory journey: chewy noodles, juicy shrimp balls, spicy numbness, and just the right amount of cooling relief from the soup.
