Ba Shan
Previous
-
Ba Shan
Britta Jaschinski / Time Out
-
Ba Shan
Britta Jaschinski / Time Out
-
Ba Shan
Britta Jaschinski / Time Out
-
Ba Shan
Britta Jaschinski / Time Out
-
Ba Shan
Britta Jaschinski / Time Out
-
Ba Shan
Britta Jaschinski / Time Out
-
Ba Shan
Britta Jaschinski / Time Out
-
Ba Shan
Britta Jaschinski / Time Out
Next
Ba Shan
Britta Jaschinski / Time Out
Time Out rating:
<strong>Rating: </strong>4/5
User ratings:
<strong>Rating: </strong>3/5
Rate this
Time Out says
Tue Oct 16 2012
A notice from Chairman Mao, one of Hunan province’s better-known sons, greets you on arrival at this Hunanese restaurant: ‘If you don’t eat chillies, you won’t be a revolutionary.’ Chillies, in their various Hunanese interpretations, feature prominently on the menu, which offers a wide range of fish, meat and vegetarian dishes from the region. Such authenticity is only to be expected when Fuchsia Dunlop (food writer, author of the Revolutionary Chinese Cookbook – and one-time Time Out reviewer) is Ba Shan’s consultant.
An appetiser of ‘smacked cucumber’, which looked more sliced than whacked into submission, was dressed in an addictive mixture of chilli, garlic, vinegar and sugar. The Chairman’s favourite dish, red-braised pork belly, was as wobbly and melting as desired in its deep, beguiling juices. Peng’s bean curd, the pieces steeped in a ground pork, black bean and chilli sauce, was equally as impressive in its depth and complexity of flavour.
With mocked-up courtyard decor and classical Chinese music playing quietly in the background, Ba Shan (sibling to Barshu and Baozi Inn) makes for a special dining experience.
Share your thoughts
Comments & ratings