I visited tiny underground restaurant and how the waitress took my order threw me
A tiny basement restaurant has caught my eye ever since I moved to Liverpool as a student. I'd walk past it every day, curious to know what lies behind its doors, but never put my best foot forward to pay a visit.
My curiosity only grew when I discovered zero information about the restaurant anywhere online as they have no website or even a social media page. All I knew was that an underground Chinese restaurant known as Shu Yuan would remain shrouded in mystery until the day I dined.
You have no idea what to expect. The sign outside states 'No.1 Chongqing fish and original chicken' without giving too much away. Shu Yuan could specialise in gentrified takeaway food or a mind-boggling experimental feast, but there was no way to find out until I went. I'm not even sure if its name is Shu Yuan or No.1 Chongqing.
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I decided it was finally time to satisfy my curiosity, so I wrangled my partner, Paul, and popped into the restaurant early in the evening. Shu Yuan closes between 3 pm and 5 pm, so plan your trip accordingly.
When I arrived, I was immediately taken aback by how old-school the restaurant felt. Shu Yuan is, to its core, as traditional as it gets. The restaurant is set across two rooms, with the first dominated by the kitchen and storefront. There's zero attempt to disguise the kitchen with refrigerators and metal equipment on full display. It's charming in a way.
In the back is a smaller space filled with brown, wooden tables and chairs. The interiors are lived in with few modern or expensive touches. Small nods to Chinese culture dot the venue and will keep you focused on finding more while you wait for your food.
Shu Yuan is plucked straight from a busy East Asian marketplace. The posters and forms of written communication on the walls are entirely in Chinese. If you want an authentic experience, then you've got it.
When it's time to order, you are presented with a notepad and pen to write it yourself. I've never dined anywhere that forced you to deliver your own ticket. It was at least a novelty.
After we decided on our seats, our waitress, who appeared to be one of the only two members of staff managing the restaurant, handed us the menu. One side is written in Chinese characters, and the other in English.
The menu is simple, with an estimated 20 dishes. I'm pleased to report that there's everything from stir-fried beef and noodle dishes to keep fussy eaters content, with more adventurous flavours in the form of chicken gizzards.
I decided to go all in and ordered the Chongqing fish hotpot. The type of fish, spice level and quantity would remain a mystery until it arrived because the menu refused to give much - or anything - away. The hotpot was built for two so my partner and I shared it between ourselves with a side of stir-fried Chinese cabbage with vinegar.
We were afforded a moment to enjoy the atmosphere while we waited. A large group of men chatted in the corner while couples and small groups of three came and went. The venue had a casual cool you don't find everywhere.
We didn't have long to wait before the food arrived. Presented before us was a rectangle hotpot with twin oil burners beneath. I've enjoyed many hotpots in my time, but this one's aesthetic was a gorgeous new experience.
A hefty amount of rice noodles sat at the bottom of the dish, built up by seaweed and extremely generous portions of white fish. Everything swam together in a subtly spicy soup flavoured with garlic, onions and seafood.
White cabbage followed shortly, and a bowl of white rice acted as the meal's primary carbohydrate. The scene was set and it was finally time to try the little gem that's lingered in the back of my head for years.
Was the wait worth it? Yes - everything was absolutely delicious. The fish absorbed the soup's juices, so every mouthful was full of flavour. There was certainly no shortage. We piled our bowls to the brim in what felt like a never-ending supply.
The cabbage was mouthwatering and I was impressed it remained piping hot for the duration of our visit. It was delightfully crunchy and dripping with a non-overbearing ginger taste.
The rice was piled high and fluffy. If you're a foodie, you will love this little restaurant. Before we finished the meal, we agreed we'd return to try the No.1 Chongqing chicken hotpot, along with everything else on the menu. Few places make you think of your next visit before you've finished your current one.
We gorged ourselves on the feast until we could handle no more. Enjoying the irreplaceable atmosphere in a world hidden away from the rest of the city catapults Shu Yuan ahead of its mainstream competition.
I left happy and full. That's all you really need from a restaurant. The authentic oozes out of the venue, from traditional decor and a mouthwatering menu to the charmingly worn-out building in which everything survives. Toss aside any uncertainties you have and give the restaurant a visit. You won't regret it.