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28 Frith St, London, W1D 5LF
020 7287 6688

Sichuan heat on

28 Frith St, London

Frith Street

Sichuan

We have been doing what we do since 2006, on the same Soho corner where Frith Street meets Romilly Street. As one of the oldest Sichuan restaurants in London, the point has never changed: the true flavours of Sichuan Province, where the heat of dried chillies meets the tingling, numbing pepper the region is famous for. Locals call it mala, and it is the reason people keep coming back.

4.3
/5
Very good
Based on 1,958 reviews

Chilli oil, lantern light,
a full Soho room

Sichuan cooking on the corner of Frith Street since 2006: dried chillies, numbing peppercorns and big plates made for sharing, in a lantern-lit room a short walk from Chinatown.

See the menu

Around the table

Tables can be booked

plates meant for sharing

Full table service over more than one floor

Every place is set with a lidded tea bowl, the traditional partner to all that chilli and numbing pepper. If you cannot get to Soho, the same dishes are available for takeaway and delivery.

Seabass fillet with Sichuan pickles in golden soup
Seabass fillet with Sichuan pickles in golden soup
Tender fillets in a golden broth sharpened with Sichuan pickles, one of the house signature dishes and a gentler way into the menu.
Fragrant chicken in a pile of chillies
Fragrant chicken in a pile of chillies
Crisp fried chicken buried under a heap of dried chillies. Half the pleasure is digging through to find each tender piece, numbing, savoury and deep.
Mapo tofu
Mapo tofu
Soft tofu in a rich, spicy sauce, the classic pairing of chilli heat and tingling Sichuan peppercorn that defines the region's cooking.

The full
menu

Menu and prices as in the restaurant.

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The mala list

Roast sea basssignature
A whole fish carried out on a long steel tray, bold and fragrant in chilli oil. The vegetables cooked alongside, especially the puffy tofu, soak up the sauce and are made for spooning over rice.
Seabass fillet with Sichuan pickles in golden soupsignature
Tender fillets in a golden broth sharpened with Sichuan pickles, one of the house signature dishes and a gentler way into the menu.
Fragrant chicken in a pile of chilliesspicy
Crisp fried chicken buried under a heap of dried chillies. Half the pleasure is digging through to find each tender piece, numbing, savoury and deep.
Mapo tofuspicy
Soft tofu in a rich, spicy sauce, the classic pairing of chilli heat and tingling Sichuan peppercorn that defines the region's cooking.
Dan dan noodles
A Sichuan standard and one of the dishes that made this room a Soho fixture, layered, savoury and full of flavour.
Sichuan

Reserve a table
28 Frith St

The rooms are dark carved wood: a moon-gate arch, fretwork screens, silk lanterns by the windows and round tables with lazy Susans upstairs. Dishes arrive in steel woks and on long trays with serving spoons in everything, because this is food to pass around, not to guard on your own plate.

Walk-ins welcome when tables allow.Call 020 7287 6688
28 Frith St, London, W1D 5LF
Open in Google Maps
Monday12:00 - 22:00
Tuesday12:00 - 22:00
Wednesday12:00 - 22:00
Thursday12:00 - 22:00
Friday12:00 - 22:30
Saturday12:00 - 22:30
Sunday12:00 - 22:00
Hours above

What our
guests say

4.3
/5
Very good
Based on 1,958 reviews
Google

Regulars who have eaten here for years say the kitchen has stayed remarkably consistent, with the numbing and hot balance judged as carefully now as it ever was.

Theme
Recurring theme in 1,958 Google reviews
Google

The whole grilled fish and the slow-braised pork knuckle come up again and again: firm, tender fish in fragrant chilli oil, and meat that falls off the bone the moment it is touched.

Theme
Recurring theme in 1,958 Google reviews
Google

Diners often mention generous portions, good vegan choices for a chilli-led menu, and staff who stay calm and professional even on the busiest nights.

Theme
Recurring theme in 1,958 Google reviews

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