Since 2004

About Us

Our Story

Two kitchens, one flame

TOFU Shalimar was built by cooks, not restaurateurs. What started as a small Chinese kitchen on Shalimar Link Road grew into a dual-cuisine house when our head chef returned from a season working Thai street kitchens in Bangkok — and refused to serve a curry that wasn't made with fresh paste.

Today we run two distinct sections in the same kitchen: a Chinese wok line for our gravies, rice and noodles, and a Thai station for curries, basil and garlic prawn dishes. Nothing crosses over unless the recipe asks for it.

Explore the Menu
TOFU Shalimar dining room at night
Head chef working a flaming wok

Chef Spotlight

Chef Li Wei

Head Chef · 22 years on the wok line

Trained in Guangzhou and seasoned in Bangkok, Chef Li runs the pass every evening service. He tastes every new sauce batch himself and still folds the momo dough on weekends.

“If the wok isn't screaming, the dish isn't ready.”

The Room

Warm light, dark wood, red walls

Low pendants over lacquered tables, a deep red feature wall and enough space between covers to talk without leaning in. Booths for two, round tables for ten.

Restaurant ambience at TOFU Shalimar
Restaurant ambience at TOFU Shalimar
Restaurant ambience at TOFU Shalimar

Our Journey

Milestones

  1. 2004

    A single wok station opens on Shalimar Link Road.

  2. 2011

    Thai curries join the menu after a season in Bangkok.

  3. 2018

    The dining room is rebuilt around an open kitchen.

  4. 2026

    Family gravies, dim sum and delivery across Lahore.

Freshness

Prepped daily, never held over.

Authenticity

Regional recipes, kept honest.

Hospitality

Guests first, every service.

Consistency

Same plate, every visit.