The story
On First Avenue in Manhattan’s East Village, MáLà Project delivers a focused, fiery take on Sichuan cuisine. The restaurant’s name itself is a promise: “málà” is the signature numbing-and-spicy sensation that defines the region’s cooking, and the team here treats it with serious intent.
The space is casual and energetic, built for the kind of meal where you lean in, share plates, and let the heat build. Air conditioning keeps things comfortable when the chili kicks in, but the real draw is the kitchen’s command of Sichuan technique—balancing tongue-numbing Sichuan peppercorns with dried chilies, fermented bean pastes, and fresh aromatics.
MáLà Project’s cooking earned a Michelin Bib Gourmand in 2026, an award that recognizes restaurants offering good quality at a good value. It’s a fitting nod to a place that puts its resources into bold ingredients and careful execution rather than frills. The menu changes with the seasons and the market, but the through-line is always that unmistakable Sichuan depth: layers of heat, spice, and umami that build without overwhelming.
The restaurant also offers catering and party bookings, making it a go-to for groups who want to share a properly spiced meal. Whether you’re a longtime fan of Chinese regional cooking or new to the world of Sichuan, MáLà Project delivers an honest, memorable experience—one bowl at a time.
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