Cantonese delight at London's Bar Shu

Bar Shu is distinct from Chinatown’s mostly Cantonese restaurants in London, both in looks and in price - and not forgetting cuisine and it remains London’s prime exponent of alluring cuisine. The dark wooden ground floor is brightened by red lanterns and partitioned by a beautifully carved screen; upstairs is similarly woody. Specialising in spicy Sichuanese food critics called it, "the most exciting restaurant to open in London in an age" (Jan Moir in the Saturday Telegraph) when it first opened in 2006. It's the authenticity that makes Bar Shu stand out with dishes like shredded chicken (bang bang jiding), bean curd with spring onion oil (foo jook), and spicey prawns appealing to the adventurous diner.