Think faux-rococo, chandeliers and costumed waitstaff – a delightfully naff setting in which to gorge on grilled lamb skewers, Xinjiang dapanji (spicy chicken stew), and the baked breads beloved of China's far west. Fortunately, behind the bling, the Baron runs like a well-oiled machine.
Many of the banquet-style dishes here are ordered in three sizes, making it one of those rare Xinjiang eateries that works for couples or solo diners. The most expensive lamb skewers are threaded onto willow branches, but probably not worth the extra outlay – standard sticks will hit the spot. Don't miss the homemade yoghurt, its natural sourness tempered with rock candy, and arrive before 7pm if you want to sample the kǎo bāozi (烤包子, baked lamb pies); they sell out early.
