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Leftovers Are for Losers

“They’re cold chuars” or “They’re like mala tang”

Our group was a bit divided when it came to describing what Loser Alliance serves up. “They’re cold chuars” or “They’re like mala tang” are the general consensus we got. Well, describe it however you want, Loser Alliance essentially serves up different kinds of leftover food.

Mind you, they’re freshly made leftover, but they’re still leftovers.

Walking into their cute little restaurant adorned with pop art décor of two guys (whom we assume are the owners), it’s a friendly little lunch spot where the waitress is happy and very eager to help explain how their restaurant works.

There’s a station of cold chuars, sitting there in either a flaming red spicy oil sauce or the milder plain sauce. Take a look at the big bowls and grab whatever skewer you fancy buffet style (¥1 for vegetables, ¥2 for meats). At Loser Alliance, you pay by how many sticks you eat.

While tasty, we couldn’t help but compare them to malatang. More specifically, leftover malatang … Each skewer is cold and as our waitress explains, they’re cooked in plain water and then soaked in the sauce. Unlike regular malatang that’s already cooked in the broth and, well, served hot.

Another favorite amongst the table that we couldn’t help but comment on is their Loser risotto (¥18). A little pot of rice cooked in a vegetable broth came steaming hot and ever so tasty. But wait, that looks like how one would cook up leftover rice!

Upon recommendation from the staff, we tried their signature seared pig brain (¥16). It might not sound that appealing but the pig brain is cooked to absolute perfection, tasting a bit like tender tofu with a hint pork, and covered with a generous layer of garlic.

A hearty lunch for three came out to just ¥111 and while we may joke about them serving up a menu of leftover, they sure are tasty and we can’t wait to go back to explore more dishes.

 

INFO
B1F 12-13, New World Mall, 18 Jianguomenwai Dajie
崇文门外大街18之12-13号b1新世界通道
Tel:138-1116-1082


TAG Chuanr

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