Sichuan Mathai 川马泰 — Restaurant in Philadelphia

Came here with my sister from out of town and we loved it! I’ve never seen it before walking on Baltimore Ave but I’ve been missing out! I ordered the braised pork belly, it was fantastic, tender, and a nice savory sauce. Not to mention, a great price of $18 for a a two person serving of pork belly, and I can eat but I couldn’t finish it myself. We also got a curry tofu dish which was phenomenal, reminded me of a Thai yellow curry flavor. The menu has a plethora of options, when you dine in you order on the QR code but a server is there to drop your food and get you anything else you may need. You can also pay through the QR code. Chill, casual atmosphere inside. They have Malaysian, Thai and Sichuan cuisine. Amazing to achieve so many diverse food items at...

I hate leaving negative reviews but feel I must. I finally had a chance to try this new bright and clean Sichuan and Thai place around the corner. I missed the Toast ordering kiosk tucked in the corner and ordered directly from a staff person (who may have been the owner; I didn’t ask). They were super friendly and didn’t chastise me for not using the kiosk. The Thai red curry with white rice on the side was beautifully presented but very lightly spiced and somewhat gluey. I doctored it with Sriracha and lime at home and salted the apparently unsalted rice. Five stars for service, atmosphere, and speed, but only three for food. I want this new neighborhood place to make it. I will go back to try something from the Sichuan portion...

I think the Malaysian 5-star comments here must be from folks who either never truly grow up in Malaysia (Malaysian-wannabes) or don't know much about Malaysian culinary: the sort of "all food are the same around the world, don't judge" retarded ideology.

That said, CKT is ok. Typical Chinese/Fuzhounese copy. But I would add that the taste, unlike many cheap chinese imitations of Malaysian dishes, is there to make you want to finish. Must be using lots of MSG, Uncle Roger would be proud. I wouldn't mind returning, but will other other dishes that I haven't tried.

The key to Malaysian frying is not just msg. Primary ingredient is wok-hay, which is obviously lacking in many China imitation, and this is...