Celebrity chef Jimmy Lee is preparing to open his first Edinburgh restaurant in the city's new St James Quarter.
A mash-up of East and West, old and new and salt and chilli, the new city centre restaurant will offer a 'taste of Hong Kong’s frills-free street food'.
Salt & Chilli Oriental Edinburgh will be housed within Bonnie & Wild's Scottish Marketplace in St James Quarter.
When the site opens to the public in July, Cantonese street food will be given a playful twist, with Jimmy serving comforting Chinese classics alongside fusion concoctions, mixing conventional Hong Kong street food with 'a strong dose of modern Scottish attitude'.
The menu ranges from tangy peking ribs and chicken satay with spicy dip to bao filled katsu chicken or pulled aromatic duck as well as the signature 'Salt & Chilli Menu' with options of chicken, king prawn, crab, calamari or tofu.
Chef Jimmy Lee said: "I absolutely love Edinburgh and consider it one of the best food cities in the UK. 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 streetside snacks as well as comforting british-cantonese cuisines that we all love and adore".
This is the second city location for the Salt & Chilli Oriental brand from the award winning chef who operates Salt & Chilli in Glasgow's West End and celebrity haunt Lychee Oriental in Glasgow City Centre.
Jimmy has appeared on the BBC’s Great British Menu, as a judge alongside Prue Leith on Channel 4’s My Kitchen Rules and with Kirstie Allsopp on Kirstie's Handmade Christmas as well as presenting his popular STV cookery series, Julie and Jimmy's Hot Woks.
Spearheaded by Celebrity chef Jimmy Lee and his team, the Edinburgh restaurant joins a vibrant and exciting community of chef-led eateries within Bonnie & Wild’s casual-dining food hall, including Creel Caught by Gary Maclean, The Gannet, Rico’s Pasta Bar, Erpingham House, CHIX, east PIZZA, Broken Clock Patisserie, and Joelato.
