The signature dry noodle dish that nails Sichuan flavors. Noodles are tangled with red pepper, beef slices, peanuts, spring onions, and pickled greens - all fired with the distinctive mouth-numbing sensation of Sichuan peppercorns. Reviewers praise the balance of heat and complexity.
Tips from diners
The Sichuan peppercorns create a numbing sensation - it's not just heat, it's a unique tingling feeling. If you're not used to it, start here before trying the spiciest dishes.
A showstopping dish. A huge beef rib arrives and the meat is snipped off table-side. The soft, tender meat is served with luxurious wide 'blanket' noodles. The broth is rich and savory.
Tips from diners
Watch as giant ribs arrive and get snipped with scissors table-side — it's a show before you even taste the meat that falls apart with the gentlest chopstick nudge.
A starter that showcases regional technique. The chicken and lotus root filling is delicate and slightly sweet. The wrapper is thin and the spicing carries the Sichuan peppercorn finish.
Tips from diners
Dip these in the spicy peanut sauce provided — the heat complements the juicy chicken and lotus root filling without overpowering it.
Crunchy, chewy beef strips seasoned with sesame and a spicy coating. A fun starter that pairs well with cold beer. The contrast between crispy exterior and chewy interior is excellent.
Tips from diners
Order this to start your meal — the sticky Sichuan spicy sauce and sesame coating pair perfectly with their cold lagers.
An unusual Sichuan-inspired dish that works beautifully. The burnt butter adds nutty depth, miso brings umami, and the Sichuan peppercorns provide their signature tingle. Topped with crispy, caramelized cabbage for texture.
Tips from diners
The butteriness is balanced by miso and crunchy caramelized cabbage — toss everything together before eating to get all the textures in each bite.
Second location of the Sichuan noodle bar, bringing Chongqing street food to Chinatown. Two floors including an intimate red velvet basement. Halal-friendly menu with bold Sichuan peppers, housemade noodles, and craft beer selection. Open late for a rare central London after-hours spot.
Open until 4am Thursday-Saturday. One of the few central London spots for a proper late-night meal and drink. Perfect after a night out in Soho.
Two floors including an intimate red velvet basement with mirrors and curtains. Great for a sexy night out. Book the basement if you want atmosphere.
Japanese lager Kirin Ichiban, rotating house lager on tap, and a 'Beer of the Month' spotlighting unusual beers from around the world. Well-curated beer selection.
The menu excels at classic Sichuan dishes with big, bold flavours. Ask the staff for recommendations on heat level - they're knowledgeable about which dishes pack the most punch.
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