Hibiscus Tree is a vibrant hotspot whipping up spicy Sichuan delights like customizable maocai and addictive skewers, perfect for casual dining with friends.
"Maocai is a Sichuan specialty that hails from Chengdu in Sichuan province. It is a stew-like dish made of meat and/or fish and a variety of vegetables, and is topped with a soup stock made with mala sauce and chile oil. Hibiscus Tree allows diners to order from a number of set combinations or build their own version of the dish. Some of the ingredients that can be used in maocai include beef, tofu, beef balls, pork belly, sausage, and fish. For those who enjoy unusual items in their maocai, there’s also duck blood, tripe, pork brain, and even bullfrog. Diners can adjust their spice levels according to their preference — those who favor less spicy flavors might opt for the tomato soup base. When the food is served, the server opens a can of bright red Sichuan chile oil and pours it atop the stew." - Kristie Hang
"The first SGV outlet of China-based hot pot mega-chain Hibiscus Tree has replaced Green Zone in Valley Plaza. When Green Zone opened more than a decade ago, its focus on organic food was novel and extremely popular. After expansion and contraction, Green Zone marches on at Temple City’s Camellia Square. Hibiscus Tree, which originated in Chengdu, features a small menu of individual or large pots of various meats (and one veggie option) marinated with its branded sauce." - Jim Thurman
龔振勝
Qianren Zhou
Jingna Zhang
Andy Cheng
Mier Cat
Hendra W
Yue Niu
Andy Quach