Barshu Restaurant

I had an incredible dining experience at Bar Shu. It truly stands out as the best Chinese food I've ever tasted. The Cantonese noodles, sweet and sour chicken, and spring rolls were all outstanding. The ordering process, where you fill out a paper, was efficient, and the prices were very reasonable. What truly made the experience exceptional was the fantastic food and impeccable service. I highly recommend Bar Shu to anyone seeking an unforgettable Chinese cuisine adventure.

As fall has officially arrived, there’s no better way to heat up than indulgening in Sichuan cuisine. The food here was fragrant, flavoursome and delectable. It’s not overly hot. I would describe it as typically English. Warm, spicy, and inviting. Noteworthy selections: - Pork knuckle: remarkably tender, the pork skin braised to a delightful jelly-like texture. The meat was succulent and easily parted from the bone. - Sichuan boiled fish slices: Simply stunning! The fish slices were tender, silky-smooth, and perfectly cooked. A definite must-try. - Sichuan deep-fried green beans: Utterly delicious, bursting with flavour. Dishes that disappointed: - Dandan noodles: unfortunately, they were rather bland and lacked authenticity. Service: The staff were welcoming and attentive. I would undoubtedly return whenever I crave the delights of Sichuan cuisine.

It's the king's elbow that I've been longing for, and it's true to its name. The whole thing is really big, and the four of us almost couldn't finish it. Soft and smooth, chopsticks gently peeled off the bone, the cortex part of the melt in the mouth, the meat is clear but not firewood, stewed super tasty, the soup can not be missed, promise me must be a mouthful of rice a mouthful of meat, the juice overflowing, to ensure that you eat the belly of the big round satisfaction, eat still want to eat!

Lamb chops ✔ Crispy baked lamb chops texture, the amount is really big, there are pictures of the truth. The outer skin is baked until crispy, usually I don't love lamb I clicked, fragrant but not greasy, the most important thing is that there is no stinky smell of lamb. On the soup baby vegetables: eat a spicy meat must be appropriate to some green vegetables O, soup super thick material is also very sufficient, it is recommended to drink some soup first to clear the mouth, fresh off the eyebrows.

Braised pork shank: ⭐️⭐️⭐️⭐️⭐️ The meat is so tender it came off the bone so easily. Nice and juicy with the bounciness of the skin. Roast sea bass: ⭐️⭐️⭐️⭐️⭐️ I lovedd this. The fish is covered in spicy seasoning that add a good kick, which made my mouth tingle a little bit. The fish is crispy even though it’s covered in spicy oil. Buckwheat noodles with chicken slivers:⭐️⭐️⭐️⭐️ The chewy buckwheat is covered with seasoned chilli oil mix with chicken strips and cucumber. Mouthwatering sichuan chicken:⭐️⭐️⭐️⭐️ The star of this dish is the juicy chicken covered in spicy🌶 and sesame seeds but they have bamboo shoot under. It adds a nice crunch to the dish eat with the fried rice so good 🤤 King prawn fried rice: ⭐️⭐️⭐️⭐️⭐️ It reminds me of thai black soy friend rice reminds me of home. So good, the prawn is so bouncy and fresh. The rice is well seasoned as well. Wintermelon in chicken broth: ⭐️⭐️⭐️⭐️ The wintermelon cooked in chicken broth taste healthy. This dish reminds me of soups my mom made me in winter. 🍲