Ka Pao Glasgow

Just off Byres Road, this striking green-and-white tiled architectural A-lister brings the flavours and energy of South East Asian-inspired street food to Glasgow’s cool climes – and an even cooler customer base. The low-key side entrance leads down to a buzzing basement that celebrates the building’s industrial heritage with exposed metal ducting, brightly painted galvanised walls, functional furniture and a vibrant open kitchen. A young team of friendly and efficient servers help you explore less-familiar ingredients and navigate the Scoville scale for chilli heat. There are plenty of opportunities for getting messy with finger food. Corn 'ribs' with salted coconut, dried shrimp and lime are a top shout, while one fan reckons that the sticky fried chicken with spicy caramel is ‘my death row meal’. Larger plates build layers of flavour, as in coconut-poached king prawns with jackfruit, white turmeric and chilli jam or a creative, veggie-friendly curry of roasted cauliflower, crispy potato and ajat pickle. Accompanying salads merit more than a minor supporting role – the hispi cabbage with cashew nut butter and house sriracha is ‘magic’ and a perennial hit, or you might fancy a simple salad of bitter leaves jazzed up with blackberry, hazelnut and prik nam pla. Although it can occasionally veer towards hot cooking rather than haute cuisine, this is unapologetically bold, in-your-face food that certainly hits that ‘addictive’ sweet spot. Meanwhile, the bartenders craft cocktails that build on the four cardinal points of this culinary compass (hot, sour, salty and sweet) – or you might prefer a refreshing lemongrass and lime-leaf soda.