Riverside Mala @Central World — Restaurant in Pathum Wan Subdistrict

It is not meant as a tool for criticism. Below comments are my personal opinions as a consumer who wishes to see a restaurant pursuing their goals of cooking great foods.

In general, every dish is not there yet. Particularly the food is not Chongqing style that the restaurant claims to be.

What the restaurant did well: Good choices of fish — 4 types to choose Varieties of choices in the menu One of the first few grilled fish （烤鱼）restaurants opened Varieties of choices in the menu from grilled fish and mala xiangguo

Rooms for Improvement 手抓饼 (the shredded pancake) is overcooked, overly dried, and overseasoned. The pancake when cooked right will have enough flavour in the dough without the red paprika.

干煸四季豆 (stir fried string beans) has room for improvement. First, this dish lacks the wok fragrance. The proper stir fried string beans would have a nice fragrance of wok fire. Second, the pork in this dish is particularly sweet. Normally Chongqing style does not use sweet seasoned minced pork. You should use the regular salty minced pork.

Grilled fish（烤鱼）the soup did not quite soak into the fish. The fish had layers of onions that were so thick, the fire below could not cook the vegetables properly. The vegetables also had these peculiar smell which I could not pinpoint what it was.

The service could be improved. There were times that the service personnel all gathered in one spot instead of spreading themselves out. They were not that...

This is a famous chain restaurant from China with a speciality in grilled fish. I have to say that the chef team in this newly-open restaurant might still be the intern, and those signature dishes don't match the fame of this chain restaurant. Grilled fish tastes fresh as we choose an expensive one, but the whole pan of grilled fish with chosen veggies is too spicy and lacks an authentic taste to surprise your tongue with the first bite. The famous Hui Guo Rou, twice-cooked pork, is disappointing with an unpleasant presentation, which proves that the chef team certainly has no high skills to present what Sichuan cuisine is famous for. The Shou Zhua Bing, the finger pie, is another disaster. They perhaps still need time to practice how to stretch the dough. I don't think the chef team got solid training to make this chain restaurant shine in Thailand, but perhaps I should be more tolerant to accept their poor cooking for a new restaurant. I hope this restaurant will improve and the chef team can raise the bar and introduce those famous dishes in the right and...

I feel like the chef is rather amateur? As a person who cooks as a hobby and enjoys Chinese food, something in these dishs doesn’t taste right.

Dried Chilli chicken (Là Zi Jī) - A little overused of soysauce. It smells nice and taste nice, but the chicken should be a little more dry and crispy on the outside.

Salted egg crispy corn - A fun thing to eat. It wasn’t that impressive at first, but after you everything spicy this one really helps.

Picked (pangasius dory) fish soup - BAD. The pickles wasn’t cook long enough to let all of its juice and flavor flow into the soup (so I bet the chef kept adding more pickles so that the taste feels right), and now the soup is very SALTY and SOUR while the pickles are still very salty and sour. The fish was over cooked. The worst I’ve ever tried.

The waitress also kept suggesting us to order a set menu with big pan fish whenever the opportunity arise. We are only 2 people and didn’t want to order what we couldn’t finish, but she just kept insisting. I think she said more than 3 times.

Revisit? No. There’s much better...