Barshu

While a lot of Chinese restaurants in the city might have lowered their spice levels out of politeness for the English palate, Bar Shu is the stubborn kid on the block—brash and brazen in its loyalty to Sichuan cuisine. For the uninitiated, China’s Sichuan province is famed for its fiery peppercorns and hot, mouth-numbing spice—so an outing to this charming venue (designed and decorated to resemble a Beijing teahouse, replete with red, tasselled lanterns, carved wood and dragon motifs) should be undertaken armed with large amounts of courage. For those in search of fireworks (in the mouth offcourse), Bar shu will wow you with its strong flavours, beautifully cooked meat and perfectly balanced spices. With chef Jay Rayner at the helm, the menu accommodates both street snacks and delicacies—the dong po pork and whole crab are both absolute musts, and the hotpot is a great option when you’re in a group—and is known for dishing up innards which you‘d usually not find on a menu.