Cori Xiong

Training at University of Texas at Austin gave Cori Xiong a foundation built on polish, discipline, and composure. The path that followed reads as steady advancement rather than abrupt arrival: the work moved from restaurateur to owner, with each title marking a clearer hold on the restaurant and its rhythm. In 2025, Cori went on to work as restaurateur at Mala Sichuan Bistro in Houston, Texas, a role that placed her inside the daily operation of the venue.

Today, Cori is owner of Mala Sichuan Bistro, carrying that progression into stewardship. The title is simple, but it signals an ongoing responsibility shaped by time, familiarity, and the long view.

The present role is owner at the restaurant. The shift from restaurateur in 2025 to owner is best read as a continuation of the same work rather than a break from it.

Cori's signature dishes include Konjac Duck Stew with Pickled Vegetables, Fried Basa Fish, String Beans, Red Bell Peppers, Pickled Vegetables, Beef Brisket, Broth, Mushrooms, Yellow Chives, Soy Sauce, and Sizzling Rice Cracker Pork. The list maps the kitchen in direct terms: layered, vivid, and built from preparations that suggest heat, depth, and contrast. As a set of named dishes, it gives a clear read on the flavors associated with her work.

Recognition rests first on the title attached to Xiong: owner. That designation anchors the record of her career, while the 2025 restaurateur role at the same venue marks the point just before it. Taken together, those facts define a hospitality path centered in Houston and rooted in Sichuan cuisine.