About Shu

Fun fact: The measurement of spiciness of chili pepper is known as The Scoville Heat Unit or commonly referred to as the SHU

No wonder I am so hot.

Shu Liu started SHU restaurant in 2012. Shu who is originally from the Sichuan province in China, learned all of his cooking knowledge and skills from his mother and family. Thus Shu’s passion for cooking is rooted in authentic provincial Chinese cuisine.

Shu moved to Melbourne and continued his journey with food as a dinner party-host enthusiast. Accordingly, through the encouragement of his friends Shu was inspired to take his dinner parties to the next level and create a new home for his community.

In recent years, Shu’s passion to continuously expand and bring meaning to his cooking brought him to plant based dining. 10 years on, Shu’s aesthetic sensibility and authentic Sichuan culinary art has evolved, and now sees 2023 as a new chapter for the restaurant

OUR MISSION

We celebrate Sichuan cuisine and showcase that vegan dining is not only conscious oriented but also fun, elegant and delicious. We want to create a space that is inclusive.

OUR CULTURE

SHU celebrates Melbourne’s vibrant Inner north. We aim to unite foodies, plant based diners, wine lovers, night-life enthusiasts, the queer community, fashionistas, tastemakers and creatives.

OUR TEAM

Shu Liu as a proud Queer, leads a vibrant and eclectic small family. We are music lovers, foodies, creatives, queer, POC and we are proud to have strong interpersonal relationships with each other and our customers.

Follow Shu

From the top delivery by the mushy wizard @urbanfarmingcollective to the wonderful artist @pearlpigirene I’ve been lucky enough to always surround myself with wonderful people and talents! #Veganshu
Born hospo
Enjoy an unlimited two hours of yumcha lunch for $55 everyday Sunday. Whether it’d be a celebratory meal, a fun Sunday activity or a hangover cure, the all you can eat rotating 9 dishes cooked to order certainly puts a feast on.
Egg, Plant. A classic braised eggplant in sweet and sour chilii jam that is quintessential Sichuan. I pickled all my chilli and ginger then fried them with garlic and preserved chilii bean paste (doubanjiang) to achieve the YuXiang flavour (known as
Exploring in depth of Sichuan cuisine using only plant based ingredients, this experimental 5 course set menu does not play it by the book when it comes to Chinese cuisine. You can call some of the dishes fusion style, some are put a spin on the auth
Texture is as greatly appreciated as flavour for every Sichuanese. From wedding banquets to street food vendors, every bite of food is made to represent the pleasure and the joy of the abundance of ingredients. Pictured is one of the 5 dishes we expe
The intricacies of soybeans! Our first course of the #10course2024 showcases the variation of soybeans, cooking techniques transform this household staple of Chinese cuisine over the duration of thousands years. Silken tofu sitting on a chilli jam th
Eggplant slow braised in home pickled chilli, ginger and garlic, topped with crunchy peas and snake beans, served by crispy fried Chinese donut spoon. Traditionally known as YúXīangQíeZi 鱼香茄子(Fish fragrant eggplant, as the condiments ac
Barbecue skewers are such a popular street food in China but often times use meat as the main ingredients. We put assorted Asian mushrooms together with @fablefoodco ‘s shiitake meat over the flame grilling with soy sauce, Sichuan pepper chilli
Sunday unlimited YumCha lunch is not just plant based, it is Shu’s spin on your favourite dining tradition. Pictured Sichuan pickles vegetable cones, tea smoked Mapo tofu and daikon sushi rolls. Reserve for this Sunday (Chinese New Year’
Celebrating Lunar New Year this year with additional special dishes at @shu.restaurant The menu will be showcasing the provincial cuisine I am familiar with growing up in the remote region of Sichuan. Highlights including Smoky grilled mushrooms with