You very likely tasted **Sichuan peppercorns**, also spelled *Szechuan pepper* and called **huājiāo (花椒)** in Chinese. Your “ants with hot feet” description fits their characteristic prickly, buzzing sensation.

Their active compound, **hydroxy-alpha-sanshool**, stimulates sensory nerves involved in touch, producing tingling and numbness. That explains the tiny, distinct points of sensation you remember. [Research on Sichuan pepper’s sensory effects](https://pmc.ncbi.nlm.nih.gov/articles/PMC3072296/)

When combined with chilli, the seasoning is called **málà (麻辣)**: *má* means numbing and *là* means spicy. To find that experience again, look for **mala noodles** or **Sichuan peppercorn oil**.

The restaurant could have been **TamJai or TamJai SamGor**, Hong Kong noodle chains that serve mala broth, though the décor clues aren’t enough to identify it confidently. [Company prospectus](https://www1.hkexnews.hk/listedco/listconews/sehk/2021/1007/9967628/sehk21091301484.pdf)