Media Release

Time Out

Sichuan-born chef and owner Shu Liu coincidentally shares a name with the Scoville Heat Unit (SHU) – the official measure of chilli’s firepower – and his food brings the heat in all the right ways. Set inside an ultra-moody warehouse in Collingwood, Shu celebrates regional Chinese cooking with an experimental, plant-based twist. His ten-course vegan degustation flips a traditional Chinese banquet on its head, with a more casual à la carte Pick n Shu’s menu and unlimited weekend yum cha. Look forward to anything from Yu Xiang roasted eggplant, kohlrabi-wrapped plant-based mince dumplings and matcha cashew cream-filled chocolate cannoli.