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New Menu & Decor: Sichuan Restaurant Barshu Celebrates 15 Years Of Success In London

When Soho’s Barshu first debuted on Frith Street fifteen years ago, it immediately became known for its luxury yet authentic take on the finest Southwest Chinese foods, with its menu strongly focused on the fiery heat of Sichuan Province cuisine, making it a true trendsetter in London food scene.

Barshu was London’s first premium Sichuan restaurant, combining a delicious and traditional Chinese food offering only the highest quality ingredients, outstanding service in a setting of stunning and homely Chinese decor.

When Barshu first opened its doors in 2006, it sparked an appetite for both Sichuan food and restaurants among a younger, more adventurous western audience, as well instantly being a hit with the Asian market and London visitors searching for something a little different.

To commemorate 15 years at the top of the Asian restaurant scene in London, Barshu has been completely renovated and has a brand-new menu vast in options but also retaining many of the classic dishes that contributed to making the restaurant iconic, as well as some new and extremely exciting specialties from various parts of China, including Chengdu, Hunan, Shanghai, and Canton.

Sichuan pickled vegetables, Chef’s special beef tripe, Marinated bran dough, Salt and Pepper soft shell crab, and Pounded aubergines are among the new items on the Barshu menu. 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 are among the larger dishes.

Cloud ear fungus with coriander, salt and pepper asparagus, fish aromatic aubergines, hand-torn cabbage with vinegar and chillies, and stir-fried green Romano beans are among the vegetable items on the menu. Deep fried glutenous rice cake with melting brown sugar is also a must-order.

To compliment these wonderful new dishes, there is also a new variety of outstanding cocktails, an updated wine list, and a superb selection of Asian beers.

Barshu also has three recently refurbished private dining rooms, one on the ground floor with 10 seats and two on the second floor with 12 seats each. The second-floor private dining rooms also have a sliding wall as a divider and can be combined to seat up to 25 guests, making them ideal for a large gathering or event.

keikeitravels
keikeitravels

KeiKei is a London-based award-winning journalist and videographer with a degree in Broadcast Media and Journalism from the University of the West of Scotland and an extensive reporting background in news, entertainment, travel, and lifestyle.

KeiKei has travelled the globe interviewing, reporting and reviewing. Her work has been published in worldwide media outlets including, The New York Post, The Guardian, The Mirror, The Daily Mail, National Geographic and Conde Nast publications.

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