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Barshu (Bar, Restaurant)

Picture of Barshu in Soho, London

28 Frith Street, Corner of Romilly Street, Soho, London, W1D 5LG
Cuisine: Chinese Average Price: £50.00
Tel: 020 7287 6688 | Email to Barshu | Transport: Leicester Square | Write review

Barshu Description

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Barshu, one of the finest Sichuanese restaurants in Europe, can be found in London's Soho area.

Barshu specialises in the authentic flavours of Sichuan Province, China's most thrilling culinary region.

Sichuanese cuisine is famous for its fiery spiciness, but also for the sheer variety of its tastes.

Think of sweet-and-sour Gong Bao prawns with a dash of chilli, a gentle lotus root salad, or sizzling chicken served in a lip-tingling pile of chillies and Sichuan pepper.

The team of Sichuanese chefs use seasonings specially imported from China to conjure up dazzling tastes that you

won't find anywhere else in London.

Their consultant, an award-winning food-writer, keeps an eye on the menu, and leading wine consultant Peter McCombie has designed a wine list that complements the flavours of the food.

...read more

Customer Reviews for Barshu

Average (based on 2 votes): 2 Atmosphere: Value: Quality:

The following customer reviews are not endorsed by Fluid London and are simply those of users who wish to publish their independent experiences of Barshu.

“the cocktails are fantastic, the staff friendly, welcoming and truly lovely. the clientele are either raucously amusing regulars or drifters searching for something better than old compton street (aren't we all). Highly recommend this place!”
Atmosphere: Value: Quality:
tom, [ Unknown ] (16 years 4 months 14 days ago)

“Place has got a lot of atmosphere....particularly sexy barman with slight Australian accent rocking the cocktails. Recommend a long hard screw. The drink, of course...”
Atmosphere: Value: Quality:
syren, [ Unknown ] (17 years 8 days ago)

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Food

The food of Sichuan province in southwest China is one of the world’s great cuisines. Its most famous characteristic is its fiery spiciness, which comes from the liberal use of chillies and lip-tingling Sichuan pepper. But hot and spicy is only part of the story. Sichuanese chefs are legendary for their ability to combine many different tastes into exquisite complex flavours. Some of these are robustly spicy, while others are delicate and teasing. And the use of chillies is so inventive that their taste never palls. In China, they say the variety of flavours used in Sichuanese cuisine is so dazzling that ‘each one of a hundred dishes will have its own, unique taste’.

Bar Shu want to bring you the best of the authentic flavours of Sichuan. So look out, among others, for the seductive ‘fish-fragrant’ combination of pickled chillies, ginger, garlic and spring onion, the addictive fieriness of ‘numbing-and-hot’ flavoured dishes, and the refreshing tones of a ‘ginger-juice’ sauce.

Updated 03/09/2008

Drinks

The wine list has been compiled with the assistance of Peter McCombie, Master of Wine. He is one of the country's leading experts on matching wine and food. You can choose to match or contrast:
*A highly flavored dish is more likely to be complemented by a strongly flavored wine.
*Warming 'sweet' or 'earthy' spices will suit the contrast of a dry, more acidic wine - perhaps white, perhaps red, but don't forget the versatile rose.
* The refreshing sharpness of some ingredients like vinegar needs refreshing acidity in the wine to balance.
* Chilly can make tannic red wine seem harsh so you might prefer soft fruity reds.

Updated 03/09/2008

Additional Information

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Venue ID: 1833

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