Barshu Southern Chinese restaurant celebrates fifteen years of fabulous flavours

When Shao Wei opened Soho’s Barshu, on Frith Street fifteen years ago, it instantly caused quite a stir. The restaurant quickly became famous for its luxurious yet authentic take on the finest handpicked Southwest Chinese dishes, with its menu firmly focussed on the fiery heat of the cuisine of Sichuan Province, a real trailblazer.

Barshu was the first premium Sichuan restaurant in London that combined a critically-acclaimed menu featuring only the very finest quality ingredients, top notch service and a beautiful contemporary interior. When Barshu launched back in 2006 it ignited a new desire and hunger for both Sichuan food and restaurants with a younger, more adventurous western audience as well as being an instant hit with the Asian market and well healed tourists looking for something a little different.

To celebrate 15 years at the top, Barshu has had a full refit and a brand-new menu. The new menu still features many of the classic dishes that helped make its name as well as some new and very intriguing dishes from across other regions of China, including Chengdu, Hunan, Shanghai and Canton.

New dishes to the Barshu menu include the likes of Sichuan pickled vegetables, Chef’s special beef tripe, marinated bran dough, salt and pepper soft shell crab and pounded aubergines. Larger dishes feature stir-fried Lobster with ginger and spring onions, an incredible sharing dish of seabass fillets with Sichuan pickles in golden soup, ginger numbing pig’s trotters, fried prawns and bean curd in fish fragrant sauce, dry wok fried pig’s intestine, steamed scallops with garlic and bean thread noodles, roast lamb ribs in special homemade sauce and stir-fried noodles in Shanghainese sauce. Vegetable dishes featured include cloud ear fungus with coriander, salt and pepper asparagus, fish fragrant aubergines, hand torn cabbage with vinegar and chillies and stir- fried green Romano beans. Their deep fried glutenous rice cake with melted brown sugar is a dish not to be missed.

Drinks wise there is a new range of exceptional cocktails, an updated wine list and a good selection of Asian beers to perfectly complement these incredible new dishes.

There are also three newly renovated private dining rooms at Barshu, one on the ground floor with 10 covers and two on the second floor both with 12 covers each. The second-floor private dining rooms have a sliding wall as a partition and can be joined up to offer a space for up to 25 people to dine, perfect for that very special celebration or occasion.

BARSHU

28 Frith Street, London W1D 5LF

www.barshurestaurant.co.uk

Back