Shu House — Restaurant in South Brunswick

Had great food once. Now it’s slipped.. Outdated menu. What your order is not what you get. We had issues with accuracy.

We have been ordering from the restaurant a long time but noticed quality of food has steadily been going downhill. Tonight was just the final straw. We ordered Chicken rice noodles and instead of giving is what we asked for, they took it upon themselves to add shrimp and pork to the noodles. We don't eat pork! Complete noodle dish wasted, luckily we ordered through Door Dash and they refunded us the cost. The Kung Pao Dish was supposedly to be Kung Pao Chicken , but instead we got a bowl full of chopped celery tossed in oil with tiny piecesod chicken and chilli peppers thrown in. There was barely any chicken in it. What a disappointment. And I just cannot understand why they cant update their online menu in DoorDash to allow customers to order extra white rice. When you call the resstaurant they tell you to order a soda and say "no soda, just rice" in the special instructions section. What nonsense is this? It's like no one at this restaurant cares about making it easy for customers to order what they want, and not only that, they don't care about getting the orders filled correctly once customers have placed their orders. I will never order from this restaurant again. There are much better Chinese restaurants in the area who are much more organized and with better food quality control.

They don’t have a special option to order just white rice. When I called them they said I should add soda and put white rice in comments. Now you have to be pretty lazy to not update your menu. Today they charged me an e yea $2.23 meaning white rice, which can’t be ordered directly from a Chinese restaurant is now almost $4. I don’t mind but why can’t they 1) add white rice to their menu and 2) update the pricing and the...

Not just the best Sichuan/Taiwanese in the area but one of my all-time favorite restaurants. Beaten only by the likes of Zahav and a small palazzo owned by the most amazing cooks I've ever met while honeymooning in Marradi, Tuscany. Seriously, I prefer Shu House over either of the Michelin starred restaurants I've tried.

Don't come for the basic Americanized whatever that you can get anywhere, that's not their strong suit (though my husband does say they have the best orange chicken he's ever had. Think it's off menu, they're very accomodating). Start with the wontons in chili oil. Then try the lotus root, which is divine, as are the brussel sprouts, the ma po tofu, the Ma La Xiang pots, the Zhu Ge grilled whole fish. If you like sour, try the pickled vegetables with flounder soup. If you also like spicy, add their pickled hot peppers, which are outrageously good. The salt and pepper chicken is for you if you're looking for something fried and savory without the spice. Want mild and sweet? Give the lychee fish a try. Hand-ripped noodles with Cumin lamb? Know it's heavy on Sichuan peppercorns and oil but, yes, please. Pickled Sichuan dish? Also heavy on the oil but so very tasty and comes with their wonderful pickled hot peppers. I've tried most of the menu by now. Not everything was for me but I've immensely enjoyed the ride.

Takeout/delivery can be rough on even the most fantastic food, that's just fact. We still ordered both religiously...

After a couple of friends recommended this restaurant, my husband and I decided to give it a try since we were in the mood for Chinese cuisine. Just so you know, this restaurant promotes itself as an Asian Fusion spot.

Upon entering, we were captivated by the beautiful mural and hanging lanterns that created an exotic ambiance. We were quickly seated and handed menus. Two ladies served us: one handed us the menu and later delivered our entrees, while the other took our orders. Since we came during lunchtime, we noticed there was a lunch menu. Here’s what we ordered:

I chose the Fermented Black Bean Fish dish, which was packed with flavor and aroma from the fermented black beans. It had a perfect balance of sweet and salty, with the onions and peppers helping to tone down the strong saltiness.

My husband ordered the Dry Pot with fish, which was cooked in a spicy sauce and included shiitake mushrooms, bamboo shoots, bell peppers, and a generous amount of dry chili peppers. The heat from the chilis nicely complemented the delicate fish. Both dishes featured fish that was lightly battered, quickly stir-fried, and remained tender without being overwhelmed by the other ingredients.

The waitress who handed us the menu and later delivered our dishes was incredibly pleasant, always smiling as...