"Mala Class in Highland Park is a cute spot to take a date, even if everyone here is doing the same thing. This tiny Sichuan restaurant is walk-in only, so expect to wait for a table when date night is in full swing (or, if you’re the restless type, walk to Barcade down the street for a drink). Mala Class’s plant-filled dining space is compact, and so is its menu. The lackluster mapo tofu can be skipped, but everything else is wonderfully spicy—not so spicy, however, that your date will feel like they’re on a Hot Ones episode. Chewy, nearly translucent pork dumplings in a dual sauce of sweet aromatic soy and crimson chili oil are more nuanced than blow-your-head-off, and the dan dan noodles heaped with minced chili pork are some of the best (and hottest) we’ve had in recent memory. All of Mala Class’s nine or so dishes are under $20 and come out quickly, which makes lingering in the charming spot with a few rounds of dumplings all too easy. Food Rundown Cukes and bean curds We can’t tell if we like the chewiness of the bean curds or the crunchiness of the cucumbers more, but the best part about this dish is, without a doubt, the housemade black vinegar. It’s tart and punchy, and turn the salad the kind of bright snack you want between bites of noodles, wings, and dumplings. photo credit: Mala Class Dumplings and chili oil These pork dumplings on their own are good, but they’re great because of the two sauces drizzled on top. The soy sauce is infused with aromatic star anise, and you don’t have to be a supertaster to notice. It’s extremely fragrant, and blends perfectly with the smoky red chili oil. photo credit: Mala Class Dan Dan Noodles Order this. This bowl of chewy noodles is the spiciest dish we've tried on this short menu and we loved the heat. The minced pork sauce is loaded with garlic and mala spice, tossed tableside to coat every strand. photo credit: Mala Class Mapo Tofu The menu describes this Sichuan classic as “numbing, saucy, and spicy,” but all we taste is something close to black pepper in the thick sauce. Sadly, no numbing or spice to be found." - Sylvio Martins
