The story
Ka Pao Edinburgh brings the energy of its Glasgow sibling to St James Quarter, offering a menu influenced by the vibrant cooking of South East Asia. The kitchen focuses on zippy sharing plates and innovative flavor combinations that bridge Southeast Asian techniques with local ingredients. Chefs here are described as deeply involved in the service, ensuring every dish lands with precision. Venison carpaccio paired with chilli jam and grilled Shetland mussels with calamansi nam jim highlight this cross-cultural approach.
Guests frequently return for the chicken wings slathered in fish sauce caramel, a dish so compelling that diners often order a second round immediately. The menu shifts between bold textures and bright acids, such as corn ribs tossed with salted coconut, shrimp, and lime. Hearty options like beef short rib cooked with aubergine and banana chilli provide depth alongside lighter stir-fries. A plate of stir-fried ox tongue arrives with pak choi, oyster sauce, and green peppercorns for a punch of umami and heat, anchoring a South East Asian repertoire built on bold spices.
Located up a flight of stairs behind plate glass, the dining room displays rows of tables lined with brown leather banquettes made from old bus seats. Comfy booths rest under big white spherical lamps. Asian-themed cocktails and beers accompany the menu, while the wine list tilts toward bottles that handle aromatic spices well.
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