By Leigh O’Connor.
Shu Liu is a proud Queer and leads a vibrant and eclectic small kitchen family at Shu Restaurant in Collingwood dishing up plant-based Sichuan cuisine.
Born in China, Shu started his namesake restaurant in 2012 with a passion rooted in authentic provincial Chinese cuisine, showcasing that vegan dining is not only conscious-oriented but also fun, elegant and delicious.
Celebrating Melbourne’s vibrant inner north, Shu aims to unite foodies, plant-based diners, wine lovers, nightlife enthusiasts, the queer community, fashionistas, tastemakers and creatives in a totally inclusive space.
"I am a self-taught home cook with no culinary education,” Shu tells AGFG. "I cook for my happy belly and my beloved family and friends, sharing the joy and satisfaction of food makes me content and fulfilled.
"I always loved food and watching the family cooking growing up, but I never thought I would open a restaurant one day. I guess my comfort zone is when I am in the kitchen figuring out unfamiliar things and puzzles.”
Sichuan fare is a staple in China and popular for its refreshing and seasonal characters – the uniqueness of Shu Restaurant is about representing heritage and rich cultural offerings but not limiting creativity by using many cooking methods and presenting the dishes degustation style.
Set in an industrial warehouse dining hall lit by neon and featuring soft techno and progressive electronic music, Shu is an immersive visual and ambient feast.
Obsessive about washing rice five times and soaking it for 15 minutes before cooking, this Chef defines his style as home-cooking flavours presented in an elevated fusion style using ingredients and plating outside the box.
"This business gives me a perspective on life, well-being and a loving mindset, sharing what I am passionate about and making people happy with food.”
Aiming to be the best vegan restaurant in Melbourne in the next five years, Shu shares his recipe for the iconic and popular dish yu xiang eggplant – the sweet and sour flavours are generated from home-pickled young ginger, yellow rock sugar and Chinese black vinegar.
"The mouthwatering sweet and sour flavours are complemented by a rich and creamy frying batter that gives diners complex satisfaction visually and texturally.”
So what does this Chef go to at home when he doesn’t feel like cooking? That would be sunflower seeds and mandarins!
