28 Frith Street
Britta Jaschinski / Time Out
Time Out rating:
Time Out says
Tue Oct 16 2012
When it comes to Sichuan cooking, the gang of three – Barshu, Ba Shan and Baozi Inn, all under the same ownership – lead the London pack. Barshu, the original restaurant, is spread over three floors, but we prefer to sit at ground level. Although the dining area isn’t large, the burly wooden furnishings and intricate wooden carvings add to the allure. Young, hip Chinese like the place too.
Squeamish diners would do well to stay clear of some dishes, such as dry-wok ducks’ tongues. Offal plays a big role, from pig’s intestines to chicken gizzards, with all arriving bathed in searingly hot chilli. Jellyfish ribbons served with fresh chilli had more manageable heat, but sea bass, although it seemed tame on the menu, arrived with sizzling chilli oil complete with dozens of red chillies floating on top. Nevertheless, the fish was sweet and tender, and the flavours were staggeringly effective.
We needed to cool down, but found no respite on the limited dessert menu, although the deep-fried golden-brown taro rolls were enjoyable. Service continues to be patchy, and it can be hard to extract a smile from the staff.
Barshu 28 Frith Street
020 7287 6688
- Opening hours:
Meals served noon-11pm Mon-Thur, Sun; noon-11.30pm Fri, Sat
Tube: Leicester Square or Tottenham Court Road tube
Main courses £8.90-£28.90
- 28 Frith Street
- 020 7287 6688
- 28 Frith Street
Food and drink
Eating and drinking facilities. Restaurant. Restaurant and bar facilities. Reservations required. Dinner. Accessible facilities. General facilities. Private rooms. Available for hire
Meal times. Best for dinner. Wow factor. Late night. Unique. Unique London
- Type of event: