According to the chef and TV personality Tony Singh, ‘opening a new restaurant is one of the most exciting things you can do in your life. It is up there with getting married, having children… getting divorced’.
We’re guessing that the Leith-born chef is pretty excited as he is on the verge of giving birth to a brand new restaurant in Glasgow.
As we noted a month ago on the 5pm Dining blog, Tony is opening Tasty, a new restaurant in Glasgow’s Alea Casino.
More news is emerging. Specifically, Tasty is pencilled in to open its doors to the public on Saturday 30 January.
The ever upbeat Mr Singh is pulling in the punters with the exhortation to ‘Enjoy good company, great food and have a laugh – as yar a lang time deid’.
The menu features a lot of street food dishes which have been designed for sharing. Tony’s food has always been about mixing Scottish ingredients with his Asian culinary heritage. Tasty goes a step further and finds Tony spicing up dishes from all over the globe.
Culinary mash up
According to the chef: ‘Tasty is a unique culinary mash up which delivers an unforgettable taste explosion. Eating and enjoying food should be fun. So where better to open my restaurant than within a casino – where adults come to enjoy themselves. Tasty is going to showcase what’s already available in Glasgow: great hospitality, a fantastic food culture and fun.’
Example dishes include the gaucho diamond cut steak and chimmi churri – a dish which blends Aberdeen Angus steak with the gauchos’ favourite seasoning; quesadilla made with salt-baked neeps and tatties; and, of course, Tony’s popular haggis pakora.
Other experimental street food dishes expected to surprise and delight include the fish supper which features cod in a 70 shilling beer batter with chips, pickled onion, salt and vinegar plus the option of chippie sauce.
Kinky sausage roll
There is also the promise (threat?) of something called a kinky sausage roll; the finer points of which we will let readers discover for themselves.
A selection of main dishes are listed under the GlasVegas heading. These include a variety of Scottish steaks as well as Asian-infused options such Punjabi spiced salmon; Port William lobster thermidor and tandoori langoustines.
‘Tasty will offer customers an unforgettable and playful culinary experience that will complement the buzz and the excitement already available on the casino floor,’ reckons Tony. ‘I like casinos. I’ve got a high risk personality, so I like to do adventurous things. I’m not scared of mixing different techniques, different cultures and ingredients together to get what I want and that’s good tasting food.’