Walk into 122 1st Ave on a rainy Tuesday and you’re basically hit with a wall of scent that feels like a warm, spicy hug from someone who also might want to punch your taste buds. This is the birthplace of MáLà Project 122 1st Ave New York NY 10009. It’s the East Village original.
While there are other locations now, this one—between St. Marks Place and 7th Street—remains the soul of the operation. Honestly, people think they know Sichuan food because they’ve had some takeout Kung Pao, but dry pot is a totally different beast. It’s "neo-Sichuanese." It’s loud. It’s numbing. It’s kinda addictive.
The Secret Sauce at Málà Project 122 1st Ave New York NY 10009
The dry pot here isn't just a random stir-fry. Amelie Kang, who started this place when she was only 23, spent months obsessing over a spice blend. We're talking 24 different herbs and spices. Some of them are medicinal. It’s cooked for six hours until it becomes this complex, dark, aromatic base.
When you order at málà project 122 1st ave new york ny 10009, you aren't just picking a dish. You're building a mountain. Most people get overwhelmed by the list. You’ve got over 50 ingredients to choose from.
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- Proteins: Beef tenderloin, pig artery (don't knock it till you try it), spam, and even frog.
- Veg: Lotus root, celtuce, and wood ear mushrooms are the essentials.
- The Numb: You choose your spice level. "Non-spicy" exists, but "Spicy" is where the málà—the numbing and hot sensation—really kicks in.
It’s served in these massive wooden-handled woks. You share it. You get rice (the purple rice with goji berries is actually worth the extra couple bucks).
Why the East Village Location Hits Different
There’s a specific vibe at 122 1st Avenue. It’s cavernous but cozy. Exposed brick. Low ceilings. It feels like a 1990s Beijing diner met a Manhattan industrial loft and they decided to just be cool together.
The Michelin Guide gives it a Bib Gourmand for a reason. It’s "good value." You can walk out of there having spent $40 and feel like you need a nap for three days. But it’s the consistency that keeps the locals coming back. You’ll see NYU students hunched over woks next to couples on awkward third dates.
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Beyond the Dry Pot: What to Actually Order
If you only get the dry pot, you’re missing half the story. The snacks are where the nuance lives.
Liangfen of Happy Tears. That’s a real dish name. It’s mung bean jelly with pistachios and chili oil. It’s cold and slippery and weirdly refreshing when your mouth is on fire. Then there's the Husband & Wife Lung Slices. It's beef shank and tripe. It sounds intense, but the way they layer the cilantro and sesame oil makes it incredibly fragrant.
If you’re not a fan of tripe, just get the Scallion Pancakes. They serve them with a sweet bean sauce that’s better than any hoisin you've ever had.
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Survival Tips for the 1st Ave Experience
- Don't over-order. They suggest 3-6 items for one person, but honestly, if you pick 6 heavy items like rice cakes and fatty pork, you’re going to be carrying a five-pound bag of leftovers.
- Respect the "Super Spicy." It’s not a challenge. It’s a commitment. Unless you grew up eating bird's eye chilies like popcorn, "Spicy" is plenty.
- Check the time. They’re open until 11 PM or midnight depending on the day. It’s a prime late-night spot, but the wait on a Friday night can be brutal.
- The Backyard. In the warmer months, they have a small outdoor area. It’s much quieter than the main room if you actually want to hear what your friends are saying.
Is it Actually "Authentic"?
This is where people get into arguments. Amelie Kang has said she doesn't believe in "adjusting" flavors for a Western palate. But she also calls it neo-Sichuan. In China, dry pot is a relatively recent trend—it's not ancient history. It’s street food that went upscale.
At málà project 122 1st ave new york ny 10009, the authenticity comes from the ingredients and the technique, not necessarily from trying to copy a specific grandma's recipe. It’s New York Sichuan. It’s its own thing.
Final Practical Takeaways
If you’re heading to the East Village, here is the brass tacks info you need:
- Location: 122 1st Ave, New York, NY 10009.
- Subway: Take the L to 1st Ave or the 6 to Astor Place. The F to 2nd Ave is also a short walk.
- Budget: Plan for $30–$50 per person for a full meal with drinks.
- Reservations: They take them. Use them.
Next time you’re there, try the Leftover Fried Rice. It’s made with marinated pork belly and pickled green beans. It’s salty, sour, and fatty in all the right ways. Just go. Wear black so you don't notice the chili oil splatters.