Bar Shu, the finest Sichuanese restaurant in Europe, opened in the heart of London's Soho district in 2006 to general critical acclaim. Jan Moir in the Saturday Telegraph called it 'the most exciting restaurant to open in London in an age'; Caroline Stacey in the Independent said it was 'an outstanding arrival'; and Evening Standard critic Fay Maschler wrote that it had completely changed the face of Chinese restaurants in the capital. Bar Shu was shortlisted for Time Out’s best new restaurant of 2006.

Bar Shu specialises in the authentic flavours of Sichuan Province, China's most thrilling culinary region. Sichuanese cuisine is famous for its fiery spiciness, but also for the sheer variety of its tastes. Think of sweet-and-sour Gong Bao prawns with a dash of chilli, a gentle lotus root salad, or sizzling chicken served in a lip-tingling pile of chillies and Sichuan pepper.

Our team of Sichuanese chefs use seasonings specially imported from China to conjure up dazzling tastes that you won't find anywhere else in London. Our consultant, award-winning food-writer Fuchsia Dunlop, keeps an eye on the menu, and leading wine consultant Peter McCombie has designed a wine list that complements the flavours of the food. Our owner, Chinese businessman and keen amateur musician Shao Wei, remains determined to bring you the best of China's most fashionable cuisine.