"Perched on the corner next to Shepherd’s Bush library, Tian Fu is a local Sichuan favourite helmed by a former Barshu head chef, and offers such classic fare as dan dan noodles, smacked cucumbers, and fish fragrant aubergine. But the menu also lists a number of more lesser-seen options, from a variety of offal to frogs’ legs. The iron wok dishes, bubbling with chillies and oil — the eel is exceptional — take roast potatoes from side dish to centre stage. The result is both crunchy and pillow-soft, fiery and numbing." - Kate Walker
