Randomness Guide to London - Differences between Version 3 and Version 2 of Shu Castle, SE1 5TY

Version 3 Version 2
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It opened some time around the start of 2011, replacing another Chinese restaurant ([[Dragon Inn, SE1 5TY|Dragon Inn]], the sister of [[Dragon Castle, SE17 1JL|Dragon Castle]] in [[Locale Walworth|Walworth]] — Shu Castle and Dragon Castle do appear to still be related). It became much smaller in the process, with space now given over to two large private/karaoke rooms and only around 30 covers in the main dining area.
 It opened some time around the start of 2011, replacing another Chinese restaurant ([[Dragon Inn, SE1 5TY|Dragon Inn]], the sister of [[Dragon Castle, SE17 1JL|Dragon Castle]] in [[Locale Walworth|Walworth]] — we don't know if Shu Castle and Dragon Castle are still related). It became much smaller in the process, with space now given over to two large private/karaoke rooms and only around 30 covers in the main dining area.
== Line 6 == == Line 6 ==
[[Kake]], [[bob]], [[Laura]], and [http://bellaphon.blogspot.com/ Les] first visited on a Sunday evening in April 2011. We hadn't booked, and there were quite a few families in (it was Mothering Sunday), but we only had to wait a moment for a table to be prepared for us. On another Sunday evening visit by Kake, Les, and KC a couple of months later, it was again pretty full at 7pm (we think with a tour group) but they just managed to squeeze us in.
 [[Kake]], [[bob]], [[Laura]], and [http://bellaphon.blogspot.com/ Les] visited on a Sunday evening in April 2011. We hadn't booked, and there were quite a few families in (it was Mothering Sunday), but we only had to wait a moment for a table to be prepared for us.
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A cold dish of marinated black fungus (&#29245;&#21475;&#26408;&#32819;/shu&#462;ng k&#466;u m&ugrave; &#283;r; &pound;4.90 in April 2011) <small>[http://www.flickr.com/photos/kake_pugh/5599169500/ photo]</small> had a nice texture, and was fairly spicy. Sometimes this dish is seasoned with vinegar; this version appeared not to be. Meatball soup with beansprouts (&#35910;&#33469;&#22290;&#23376;&#28271;/d&ograve;u y&aacute; yu&aacute; zi t&#257;ng; &pound;4.90/portion in April 2011) had a well-flavoured broth and pleasantly loosely-textured meatballs.
 A cold dish of marinated black fungus (&#29245;&#21475;&#26408;&#32819;/shu&#462;ng k&#466;u m&ugrave; &#283;r; &pound;4.90) <small>[http://www.flickr.com/photos/kake_pugh/5599169500/ photo]</small> had a nice texture, and was fairly spicy. Sometimes this dish is seasoned with vinegar; this version appeared not to be. Meatball soup with beansprouts (&#35910;&#33469;&#22290;&#23376;&#28271;/d&ograve;u y&aacute; yu&aacute; zi t&#257;ng; &pound;4.90/portion) had a well-flavoured broth and pleasantly loosely-textured meatballs.
== Line 10 == == Line 10 ==
Although the braised duck in dried chilli and ginger sauce (&#20180;&#23004;&#29138;&#40232;/z&#462;i ji&#257;ng sh&#257;o y&#257;; &pound;10 in April 2011) <small>[http://www.flickr.com/photos/kake_pugh/5599199332/ photo]</small> was a fairly dry dish (not in a bad way), the duck itself wasn't dry at all. Mapo tofu (&#40635;&#23110;&#35910;&#33104;; &pound;6.90 in April 2011) <small>[http://www.flickr.com/photos/kake_pugh/5598592917/ photo]</small>, although slightly too gloopy for [[Kake]], used good-quality, soft tofu. There was some flavour of Sichuan pepper in there, though more would have been better. Dan dan noodles (&#25812;&#25812;&#40629;/d&#257;n d&#257;n mi&agrave;n; &pound;3.80 in April 2011) <small>[http://www.flickr.com/photos/kake_pugh/5598613715/ photo]</small> was a fairly soupy rendition (again, not in a bad way).
 Although the braised duck in dried chilli and ginger sauce (&#20180;&#23004;&#29138;&#40232;/z&#462;i ji&#257;ng sh&#257;o y&#257;; &pound;10) <small>[http://www.flickr.com/photos/kake_pugh/5599199332/ photo]</small> was a fairly dry dish (not in a bad way), the duck itself wasn't dry at all. Mapo tofu (&#40635;&#23110;&#35910;&#33104;; &pound;6.90) <small>[http://www.flickr.com/photos/kake_pugh/5598592917/ photo]</small>, although slightly too gloopy for [[Kake]], used good-quality, soft tofu. There was some flavour of Sichuan pepper in there, though more would have been better. Dan dan noodles (&#25812;&#25812;&#40629;/d&#257;n d&#257;n mi&agrave;n; &pound;3.80) <small>[http://www.flickr.com/photos/kake_pugh/5598613715/ photo]</small> was a fairly soupy rendition (again, not in a bad way).
== Line 12 == == Line 12 ==
We also tried a couple of Sichuan snacks/small eats. Lotus leaf harrow (&#33865;&#32819;&#32793;/y&egrave; &#283;r p&agrave;; &pound;3.80 in April 2011) <small>[http://www.flickr.com/photos/kake_pugh/5599206656/ photo]</small> turned out to be a sort of mochi-like glutinous rice wrapper with meat inside; quite tasty. Sichuan xiao long bao (&#22235;&#24029;&#23567;&#31840;&#21253;; &pound;3.80 in April 2011) <small>[http://www.flickr.com/photos/kake_pugh/5599216782/ photo]</small> were quite unlike the more common Shanghai xiao long bao. These had thicker, leavened wrappers and contained shredded meat seasoned with soy sauce; again, they were quite tasty.
 We also tried a couple of Sichuan snacks/small eats. Lotus leaf harrow (&#33865;&#32819;&#32793;/y&egrave; &#283;r p&agrave;; &pound;3.80) <small>[http://www.flickr.com/photos/kake_pugh/5599206656/ photo]</small> turned out to be a sort of mochi-like glutinous rice wrapper with meat inside; quite tasty. Sichuan xiao long bao (&#22235;&#24029;&#23567;&#31840;&#21253;; &pound;3.80) <small>[http://www.flickr.com/photos/kake_pugh/5599216782/ photo]</small> were quite unlike the more common Shanghai xiao long bao. These had thicker, leavened wrappers and contained shredded meat seasoned with soy sauce; again, they were quite tasty.
== Line 14 == == Line 14 ==
Our final bill for food alone, including the auto-added 10% service charge, was &pound;17/head the first time and &pound;20/head the second time. Tea was an additional &pound;1/person. They also have a reasonable wine list; a bottle of pinot grigio on our first visit was &pound;18.80 and sauvignon blanc on our second was &pound;13.50.
 Our final bill, including a bottle of pinot grigio (&pound;18.80) and the auto-added 10% service charge, was &pound;25/head.
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[[Kake]]'s verdict: I've been twice now and I'm still keen to come back.
 [[Kake]]'s verdict: I'm keen to come back and try more of the menu.
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* [http://www.flickr.com/photos/kake_pugh/sets/72157627367577118/ Kake's photoset on Flickr]
== Line 24 == == Line 23 ==
<div class="last_verified">Last visited by [[Kake]], [http://bellaphon.blogspot.com/ Les], and KC, July 2011. Opening hours taken from the Shu Castle website, April 2011.</div>
 <div class="last_verified">Last visited by [[Kake]], [[bob]], [[Laura]], and [http://bellaphon.blogspot.com/ Les], April 2011. Opening hours taken from the Shu Castle website, April 2011.</div>
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Sichuan restaurant on the Old Kent Road.

It opened some time around the start of 2011, replacing another Chinese restaurant (Dragon Inn, the sister of Dragon Castle in Walworth — we don't know if Shu Castle and Dragon Castle are still related). It became much smaller in the process, with space now given over to two large private/karaoke rooms and only around 30 covers in the main dining area.

The decor is bright and modern, with crenellated interior walls echoing the castle theme. Most if not all of the tables have hotpot burners in them.

Kake, bob, Laura, and Les visited on a Sunday evening in April 2011. We hadn't booked, and there were quite a few families in (it was Mothering Sunday), but we only had to wait a moment for a table to be prepared for us.

A cold dish of marinated black fungus (爽口木耳/shuǎng kǒu mù ěr; £4.90) photo had a nice texture, and was fairly spicy. Sometimes this dish is seasoned with vinegar; this version appeared not to be. Meatball soup with beansprouts (豆芽園子湯/dòu yá yuá zi tāng; £4.90/portion) had a well-flavoured broth and pleasantly loosely-textured meatballs.

Although the braised duck in dried chilli and ginger sauce (仔姜燒鴨/zǎi jiāng shāo yā; £10) photo was a fairly dry dish (not in a bad way), the duck itself wasn't dry at all. Mapo tofu (麻婆豆腐; £6.90) photo, although slightly too gloopy for Kake, used good-quality, soft tofu. There was some flavour of Sichuan pepper in there, though more would have been better. Dan dan noodles (擔擔麵/dān dān miàn; £3.80) photo was a fairly soupy rendition (again, not in a bad way).

We also tried a couple of Sichuan snacks/small eats. Lotus leaf harrow (葉耳耙/yè ěr pà; £3.80) photo turned out to be a sort of mochi-like glutinous rice wrapper with meat inside; quite tasty. Sichuan xiao long bao (四川小籠包; £3.80) photo were quite unlike the more common Shanghai xiao long bao. These had thicker, leavened wrappers and contained shredded meat seasoned with soy sauce; again, they were quite tasty.

Our final bill, including a bottle of pinot grigio (£18.80) and the auto-added 10% service charge, was £25/head.

Kake's verdict: I'm keen to come back and try more of the menu.

Accessibility: Step-free access via a ramp (all access is via the lobby of the hotel next door). There are a few corners to negotiate on the way though. Step-free to the toilets once you're in.

See also:

Last visited by Kake, bob, Laura, and Les, April 2011. Opening hours taken from the Shu Castle website, April 2011.

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