LaMa.HotMaMa, a local Mala fusion outlet serving healthy handmade Yu Hwa fish toufu, is helmed and co-founded by Asian Food Soldier Chef Melvyn Lee.

The healthy dish of handmade Yu Hwa fish toufu boiled in a special fish broth is served with Japanese Tobiko and Fried Seaweed, topped with signature Braised Minced Pork Gravy.  Seasonal vegetable is provided free and diners have a choice of non-spicy, regular Mala spice or Extra Mala spice.

Chef Melvyn takes it upon himself to source, select the freshest ingredients and prepare the dish, such that it remains authentic to his expectation when served.  His aim of serving this unique handmade Yu Hwa fish toufu is to ensure that Singaporeans do not lose this rare dish which is time consuming and difficult to prepare, as compared to those that are factory mass produced.