The story
Since 2006, Barshu has been a pioneering force for authentic Sichuan cuisine in the heart of London's Soho. Just a short walk from Chinatown, this restaurant has dedicated itself to sharing the bold, complex flavours of China's Sichuan Province with the city. The restaurant's philosophy is captured in its own words: "Each one of a hundred dishes will have its own unique taste."
The vision behind Barshu belongs to owner Shao Wei, who has worked to ensure every dish reflects the rich culinary traditions of the region. His commitment to authenticity has made Barshu a destination for those seeking the true taste of Sichuan.
The atmosphere is a welcoming, cozy enclave with rustic, dark wooden floors and traditional Chinese accents. It provides a fitting backdrop for the menu, which is a tribute to the region's signature "mala" sensation—the unique numbing and spicy heat created by Sichuan peppercorns and dried chilies.
Standout dishes mentioned by the restaurant include the Fragrant Chicken in a Pile of Chillies, a captivating explosion of textures where crispy, caramelized chicken meets the rich, smoky heat of chillies. The Roast Sea Bass is a beautifully seasoned dish, while the Seabass Fillet with Sichuan Pickles in Golden Soup features tender fish in a rich, warm broth. Classics like Mapo Tofu and Dan Dan Noodles are also central to the experience.
Barshu's dedication to authentic Chinese cuisine has been consistently recognized. It has been a Michelin-recommended restaurant since 2009, a testament to its role as a staple in London’s dining scene and a must-visit for lovers of genuine Sichuan flavours.
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To put it mildly, ’this is really a place for people who love spice,’ commented one visitor to Barshu – a no-nonsense exponent of uncompromising, full-throttle Szechuan cuisine on the fringes of Soho Chinatown. Spread over two floors, it’s dressed up with stone carvings, Chinese opera masks, colourful wall panels and shrines with fruit offerings. Expect a cosmopolitan crowd, who are here for palate-tingling thrills and gastronomic curiosities: anyone for marinated bran dough, a broth of braised pig’s stomach, 'pock-marked old woman beancurd' or deep-fried glutinous rice cake with melted brown sugar? Ingredients are variously ‘water-boiled’, dry-wokked, pounded, smacked and stewed – and that’s just the beginning. To order, simply mark up your choices on the sheets of paper provided. The roast sea bass is a best-seller, a crisp-skinned whole fish enlivened with two types of Szechuan peppercorns, various chillies, garlic, lotus root, cauliflower and tofu skin; order a bowl of steamed rice to soak up the signature ‘numbing and spicy sauce’, plus some greens such as garlicky stir-fried morning glory. If you really can't stand the heat, there are also some milder dishes including steamed scallops with bean-thread noodles. Portions are big, flavours are bang-on authentic and it’s great fun – just don’t expect to hang around for too long: speedy, efficient staff are rigorous when it comes to table turning. Drink Chinese wine, sake, beer and/or tea.
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