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.

Before owning his restaurant, Shu Liu was born in Sichuan province, southwest of China, an avid dinner party host. The self taught cook took as litttle convincing or as much bold courage, Shu is now an award wining chef championing his unique cuisine for people in search of a refined vegan dining experience.

Named after Sichuan’s ancient title Shu (蜀), the exact sound of, coincidentally Shu Liu’s first name, the restaurant ultimately reimagined traditional Sichuan cuisine through a contemporary, plant based lens.

Shu’s signature offering is the 10 course vegan degustation which deconstruct the traditional banquet style of Chinese dinner table. Courses such as Yu Xiang roasted eggplant, kohlrabi wrapped plant-based mince dumplings , preserved mustard greens with Asian herb butter are the reinvention of the staple ingredients in Sichuan households.

With a additional casual dining offerings such as the à la carte menu “Pick n Shu’s” and the unlimited Sunday Yum Cha, Shu’s flexible and inclusive dining options are set to cater any occasions and budgets.

Like the me u itself, the restaurant’s décore and ambiance is a vibrant reflection of Shu’s identity. The warehouse inspired interior is coupled with upbeat music, hand crafted art pieces and neon moody lighting, together with a newly renovated lounge dining area that filled with rosy lights and marble tables, the versatile spaces offer our community events, functions, and all-purpose hospitality.

Shu’d be fun!