NUS students swear by the mala collagen soup here — not too oily, not face-meltingly spicy, just comforting. The deep-fried add-ons like mantou and lotus root are a whole thing, and it gets lively at dinner.
What diners love: Soup bases are tasty without being overly salty, ingredients are fresh, and the deep-frying option sets it apart from other mala spots.
Worth knowing: Dinner queues can stretch to an hour, it gets noisy and crowded, and medium spice is no joke for sensitive stomachs.
Mala collagen soupTomato collagen soupOriginal collagen soupDeep-fried mantouDeep-fried lotus root
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