Master Jay BBQ House 鲁大师烧烤

Absolutely loved this place! The stir-fried beef is next-level — tender, juicy, and packed with flavour. The BBQ is also amazing, super fragrant and satisfying. And at just £1 per skewer for beef and lamb, the value is unbeatable. One of the best price-to-quality spots I’ve come across in London. Highly recommend!

Absolutely loved our meal last weekend. We had a mix of BBQ Skewers and authentic Chinese dishes. The Chilli Sea Bass was amazing and the menu was really extensive so there was something for everyone. Would highly recommend and we’ll be back soon. Also credit to the staff for being so friendly and welcoming!

We ordered Skewers, Rost Eggplant, King Prawns Fried Noodles and Braised Beef with Tomato. Skewers are so delicious and tenders. My best is Rost eggplant if you like a bit spicy. The melting texture is delicious, combined with the richness of the spice flavours. Everything is reasonable and good portion size. The staff is very friendly. Only thing, the shop is so cold. I recommend you have a hotpot, it also looks nice.

I'd call this the best barbecue restaurant in London! This is my fifth visit! I love the grilled beef tendons and grilled eggplants! The grilled fish is also excellent!

I came across a great deal on spicy grilled fish for only £10 (offer ends on January 20). The dish includes cabbage, potatoes, and black fungus. The stir-fried noodles with king prawns, big and tender, and the noodles are very flavorful. The dry pot squid and lamb skewers are also very delicious. Highly recommend!

We tried the Malatang from the restaurant's current offer, and it was an absolute delight! For just £10, you can select 5 different food items, making it incredibly affordable. We chose the Mala flavor with crabmeat, pork belly, enoki mushrooms, lotus root, and tofu. The broth was deliciously spicy with that perfect numbing kick, and the portion size was so generous that it easily fed two people—definitely great value for money! We also tried the BBQ items, including lamb skewers, prawns, and pig intestines, all grilled to perfection. The lamb chops, in particular, were incredibly flavorful and tender—definitely a highlight of the meal. Overall, the combination of fantastic flavors, generous portions, and reasonable prices makes this place a must-visit. Highly recommended!

Delicious food, so flavourful and moist. Chicken wings were delicious and my favourite was the aubergine with zibo pancake! Staff were so friendly and attentive!

Highly Recommended for all ages,cultures and taste. I am an English octogenarian, my wife is Chinese..and younger. I don't do spicy, she loves it. I prefer fish and seafood, she goes for meat. On our visit we both found lots to choose from.The food and the service were excellent. My Dry Wok Squid Tentacles was to die for, as was the Seeet and Sour Prawn.Also excellent wee the Beef with Cumin, the Fried Pork in sweet and Sour Sauce and all the vegetables. The Restaurant was fairly busy, even at 18.00 on a Wednesday, but the Service was excellent. The clientelle was predomunately young students, of whom a good number were Chinese. Always a good sign. We are going back this Sunday, I must try the BBQ Aubergine! Richard. We went back last night,Sunday 22. By 18.15 they were quite busy with, again, a lot of young Chinese. On the table next to us were 4 lads from Manchester who had been to the Darts World Championship and were having dinner before catching their train home at nearby Euston Station. They told us it was the best Chinese meal they had ever had. So, below is a picture of the grilled Aubergine- minus the chilies. It looked and smelled so good that I could not wait for the photographer to find her phone! It was exceptional. We also had the BBQ Squid Skewers- the best I have had and the Whole Sea Bass with Pickled Vegetables (photo)that was simply amazing. All dishes can be made spicy or non-spicy- wonderful choice for us! The Fish was on offer- incredible discount. The Restaurant is known for its special offers so it is always well worth checking out. Richard King