London's Hottest New Opening: The Sichuan

By jeffrey_merrihue on January 21st, 2016

Three of our favorites from The Sichaun - Seabass, Aubergine and Lobster. 

Move over Bar Shu, there is a new emperor in town. The executive chef from Bar Shu and Hutong in the Shard has opened a look-alike Sichuan restaurant in Shoreditch and it is excellent. Some dishes are equal to Bar Shu like the Kung Pao prawns but other dishes are actually better, including the Sichuan sea bass in chilis, and shredded aubergine with chopped, salted, fresh chili. The spectacular lobster noodle for £18 is cheaper than the burger at Burger & Lobster.

Meet the author

Jeffrey Merrihue is the Founder of XtremeFoodies which is the world's largest network of local food experts. He has eaten at all 125 restaurants that have been on the World's 50 Best Restaurants lists since 2005. He is currently a judge on Iron Chef and has published a book: The History and Science Behind the World's Best Pizzas. You can visit Jeffrey at his Santa Monica restaurant Heroic Deli and Wine Bar. Follow…... More