Second WU SHU Opens on Pokrovka.

A second WU SHU — a dumpling bar in the spirit of Hong Kong tea houses — has opened at 16 Pokrovka. The new address joins the already well-known spot on Trubnaya, adjusted for the atmosphere of Kitay-Gorod. At its core is the idea of a cha chaan teng tea house, where Chinese cuisine sits alongside Western ingredients and is served in the spirit of local tradition. The place kept the style of the first bar: humor, visual nods to Chinese martial-arts films, and the street bustle of a big metropolis. The project was launched again by Mikhail and Denis Levchenko, the team behind J'PAN, RA'MEN, KOOK, and Senti Menti.

The updates touch the menu, interior, and bar. The kitchen stays Chinese but has gained new flavors. The main focus is a section called "sort of Peking-style." Here: duck, beef, and chicken prepared Hong Kong style. Duck and chicken are marinated and dried for more than 24 hours, then roasted so the meat turns out crispy and juicy. The beef is ribeye, soaked in hoisin and char siu sauces with red fermented tofu added, then cooked at a low temperature for another 16 hours. All of it is served with vegetables and pancakes.

For Pokrovka, they also created a dessert shaped like a miniature Peking duck, with a ganache on almond praline and plum. Elsewhere on the menu: pastries with wild garlic and beef, duck wontons, duck wok, rice with shrimp and tofu, and laksa soup with duck and coconut broth. On the sweet side: fried milk with raspberry-lime condensed milk, steamed bao, and Asian-style desserts. All the newcomers are available only on Pokrovka for now, but may migrate to the Trubnaya menu later.

The tea list here is special. The teas are brewed with cold water and steeped overnight using cold-brew technology, so the flavor turns out soft and deep. The drinks are served in bottles with porcelain stoppers or in dragon-shaped teapots. New flavors have appeared: buckwheat, peach melba, citrus, and pu-erh with cola notes. There are also tea lemonades: one based on peach tea with vanilla foam, the other with pu-erh, cherry, and a flavor reminiscent of Dr. Pepper.

The bar now has 12 cocktails, each with its own visual presentation and story. Ping Pong Tonic has ice shaped like table-tennis balls added in. In the Qi Blossom cocktail, spice combines with flowers and grapefruit, and in "Duck in a Pool," bourbon is infused with duck fat and garnished with a duck-shaped gummy. There are also house infusions — from mango-lime to creamy banana with lemon pepper. You can try them one at a time or as a set of six.

The interior was created in collaboration with architect Nikolai Yarin. The space turned out layered and atmospheric: vintage dressers, Soviet-era lamps, antique folding screens. Dark red and lilac tones sit alongside mint, wood alongside brickwork, and each room is styled differently. Near the entrance: a semi-private zone with wood paneling; the main room recalls a Chinese lacquer box. There's also a contact bar with seating, like the best street bars in Asia. Even the restrooms are done with imagination: vanity mirrors, retro fixtures, dressers, and stalls in pastel colors. The coat check is upholstered in Belgian fabric and doubles as a partition.

The new WU SHU keeps the spirit of the first location but has become even more detailed: more flavors, more narrative, more visual imagery. It's a place worth coming back to — for the duck, a cocktail, or a new tea flavor.