Chef Jimmy Lee to take Salt & Chilli Oriental to Edinburgh
Billed as 'mixing conventional Hong Kong street food with a strong dose of modern Scottish attitude', it will be Lee's first restaurant location in Edinburgh and a second location for Salt & Chilli Oriental, which first launched in Glasgow earlier this year.
Serving 'comforting Chinese classics alongside fusion concoctions', the menu includes Peking ribs; chicken satay with spicy dip; and bao buns available with either katsu chicken or pulled aromatic duck.
There will also be a 'signature' menu of Salt & Chilli boxes featuring deep-fried chicken, king prawn, crab, calamari or tofu that's served with fries or rice, and Yutaka slaw.
"I absolutely love Edinburgh and consider it one of the best food cities in the UK," says Lee, who also owns celebrity haunt Lychee Oriental in Glasgow city centre.
"I'm so excited to introduce Salt & Chilli Oriental to St James Quarter within the incredible new Bonnie & Wild Scottish marketplace.
"The menu will highlight delicious Hong Kong-style street side snacks, as well as comforting British-Cantonese cuisines that we all love and adore."
First announced last year, Bonnie & Wild’s Scottish Marketplace has been described as being 'the largest single F&B site in Scotland', and will contain three bars, eight food stalls and four speciality retailers, with open-plan seating for about 400 people.
Other concepts set to take up residence at Bonnie & Wild include Creel Caught by Gary Maclean, Rico’s Pasta Bar, Erpingham House, and east PIZZA.
