Barshu Restaurant
Sichuan restaurant · Soho
28 Frith St, London W1D 5LF, United Kingdom
Highlights
Authentic Sichuan cuisine with fiery, numbing spices and traditional decor
Authentic Sichuan cuisine with fiery, numbing spices and traditional decor
"Barshu isn’t open Mondays so the only amendment this Sicuhuan spot in Soho is making to the EOTHO offer by extending it from Tuesday to Thursday every week throughout September." - oliver feldman, rianne shlebak
"Barshu's electrifying dishes never disappoint. Whether you're here for the first time or the 100th, it's a Soho stalwart that always delivers. Mouthwatering Sichuan chicken in zinging chilli oil and dan dan noodles made for a head-down, solo lunch sing with hot and delightfully numbing spices. Bring a crowd so you can order more dishes or take yourself out for a chic date at the sleek spot." - heidi lauth beasley, jake missing, rianne shlebak, daisy meager
"The fiery flavours of China's Sichuan province are the draw here, although numerous other regions of China are well catered for too. The menu highlights both new and signature dishes, enlivened by authentic spicing – the legendary chillies and peppers are imported directly from China – and plenty of these generously proportioned dishes are great for sharing. Carved wood and lanterns decorate the room." - Michelin Inspector
"Barshu is the number one option for spicy Sichuan-style food in central London. The dan dan noodles and dumplings in chilli oil are very tasty, and the amount of spicy and deep-fried things on the menu means that it’s fantastic if you just want to knock back a few beers and eat with your hands. Its sleek and shiny aesthetic make it a great place for a business-y lunch or date night." - Team Infatuation
"A faceful of mouth-numbing Szechuan pepper is among the rewards of correctly navigating Barshu’s fiery, gloopy, pickled, offal-tastic and very long menu. Pock marked old woman’s tofu with minced pork, and that fragrant chicken in a pile of chillies are just two essential dishes. Good for groups, with several giant round tables — order the menu!" - Adam Coghlan
