Ka Pao opened at Edinburgh’s St James Quarter in March 2022, bringing its Southeast Asian-inspired sharing plates to Scotland’s capital for the first time. The name Ka Pao, a play on the Thai word for holy basil, has become synonymous with Scotland’s thriving dining scene, having quickly built a reputation for its bold flavours, low-key setting and good-night-out vibes.
The kitchen is led by Executive Chef Sandy Browning who has been at Ka Pao’s helm since its inception as a pop-up residency in Glasgow’s SWG3, followed by its first bricks-and-mortar opening at Glasgow’s Botanic Gardens in 2020. A passion for the techniques and flavours of southeast Asian cooking is central to Ka Pao’s style, with a regularly-changing menu that honours the team’s time living and travelling throughout the region.
The menu unites the very best of UK produce with ingredients, flavour combinations and cooking techniques gleaned from the team’s travels and experiences working in Northern Thailand, Vietnam, Malaysia and Singapore, as well as from sampling the uniquely knit Asian influences found in Australia’s modern cuisine.
Signature dishes include corn ribs with salted coconut, shrimp and lime;
Ka Pao’s own recipe grilled pork and bone marrow sausage; and braised chicken and apache potato massaman curry. An eclectic wine list and vibrant house cocktails compliment the menu.
Open seven days a week, from noon 'til late, Ka Pao is the ideal destination for any occasion, from a casual catch up with friends and family, to special occasions and big nights out.
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