How to eat at the most popular restaurant in downtown Chengdu Ma Wang Zi 马旺子

This is the most popular restaurant in Chengdu downtown core according to Dianping (chinese version of Yelp). They do not take reservations and by 4:30 pm, lines start to gather in front of the restaurant. So why is this restaurant so popular and how can you try it?

The owner of the restaurant is a second generation restaurant entrepreneur. Her parents own an extremely successful restaurant in the city of Meishan, Sichuan. Meishan is a beautiful city located South-West of Chengdu and is also the pickle capital of China. Naturally, you will get to sample some of the chinese pickles at this restaurant. Everything is conducted with care and everything in the store is fresh and made in house. The owner is very strict with the quality of the menu, ensuring that everything on the menu tastes exceptional. If a dish cannot be executed consistently, they leave it off the menu.

Design

The restaurant is created with care and the owners invested tremendous effort in the planning and design. Designers took many elements from the neighboring Taikoo Li mall's Tang architecture and also incorporated modern minimalistic elements into the restaurant.

Even small details like the menu are carefully created. These hand weaved bamboo menu covers are created by the designer used by LV Chengdu for bamboo designs in the LV store.

Details

As Steve Jobs said, details makes all of the difference. You see all the attention to details for this restaurant. Bussers wear white gloves to set the table, classy.

Canned drinks come with straws in a heart shape

Chopsticks holders come in the form of an edible peanut

Food

Food is plated carefully, there is even a timer to advise you to finish this Kungpao shrimp within the recommended time of 3 minutes for optimal texture and taste

Ma Wang Zi 马旺子 kung pao shrimp with timer

One of the must order dishes - Tofu chicken. This is chicken breast pulverized and cooked in warm water bath to achieve a tofu like consistency. This is a very classic Sichuan cuisine.

Pickles are a highlight. Top chefs all experiment with fermentation, Noma in Copenhagen is a prolific user of fermented mediums in the cooking. Make sure to order a platter of the pickles to understand what kind of pickled peppers gives Sichuan cuisine the kick.

Marinated ribs have crunchy garlic to dip

This dish is created with a batter of fermented glutinous rice. It is both sweet and slightly tangy, creating a good balance for the spicy sichuan food.

Ma Wang Zi 马旺子 making the fermented rice cakes

The famous dan dan noodles

Roast duck with sweet glaze. Sichuan take on the famous roast duck. It is sweeter and caramel tones are easily picked up on the palate.

Another signature dish made with pork blood and intestines. They have a gelatinous texture and topped with crunchy fried soy beans.

Ma Wang Zi 马旺子 pork blood and intestines

Ma Wang Zi 马旺子 assorted mushrooms in bamboo box

How to get seats

Line up to get a ticket around 5:00PM, come back after 1.5 or 2 hours, the Taikoo Li mall across is a beautiful outdoor mall inspired by Tang architecture. If you are unable to make it early, try again around 7:30 - 8pm, then the wait dies down but the only down side are some dishes gets sold out.

If you have a party for more than 8 people, you will be able to make a reservation for the second floor room.

No.1 East Kangshi Street, Dacisi, Chengdu, China

+86 28 6423 1923
Paste this into Baidu maps

马旺子

Address: 成都市锦江区东糠市街1号附5号