Bangsar South’s new Mak Luo Claypot champions Chengdu charisma, surging with sour, staunchly spicy sizzle.
Claypot casseroles like classically meaty mapo tofu steam up the selection, egged on by peppercorn-marinated preserved eggs and quail eggs, punchy and piquant, paired with green tangerine pu-erh.
