Photo of
Jonathan Trew
June 1, 2017
Kweilin
Japanese dishes such as sashimi are on the menu at Kweilin Potterrow. Pic: [restaurant Facebook][1].

Edinburgh’s Kweilin has opened a second branch on Potterrow.

Since 1984, the Dundas Street restaurant has earned a sparkling reputation for serving great Cantonese food, especially seafood.

They have recently expanded beyond the des res New Town and opened a new branch on the rather more studenty Potterrow.

The new Kweilin is on the corner site unit formerly occupied by Nawroz.

While the original Kweilin offered straight down the line Cantonese dishes, the Potterrow branch has extended its culinary borders.

Unlike many newcomers to the market, it hasn’t gone full pan-Asian and incorporated dishes from Thailand, Korea and Singapore.

Kweilin Potterrow adds Japanese dishes

But it has added a Japanese menu.

This means that diners could start their meal with crispy duck, spiced soft shell crab or hot and sour soup from the Cantonese menu.

Alternatively, they could turn to the Japanese menu and choose from dishes such as gyoza, octopus balls and edamame beans.

The Cantonese menu is bursting with seafood specials such as fresh lobster cooked with ginger and spring onion sauce or spiced and salted monkfish with chilli.

Over on the Japanese menu, there are numerous variations on sushi and sashimi plus yakimono skewers and wok-fried noodle dishes.

As well as the a la carte menu, there is a lunch menu at £8.80 for two courses and £10.80 for three. Alternatively, you could settle for a main course at £6.50.

Perceptions cookbook scoops major prize

Mark Greenaway's book, Perceptions, contains fantastic photography by Paul Johnston.
Mark Greenaway’s book, Perceptions, contains fantastic photography by Paul Johnston.

On a completely separate tip, congratulations are due to Chef Mark Greenaway.

His book, Perceptions – Recipes from Restaurant Mark Greenaway, has won the Best in World title at this year’s Gourmand Cookbook Awards in Yantai, China.

Mark, who travelled to China to collect the award, said ‘When writing a cookbook, winning awards is the furthest thing from your mind. I really just wanted to write the best cookbook I knew I could. It was such a long journey to get to where I am, and find myself lucky enough to be in the position to write a special cookbook for Scotland.

‘For a long time, I have felt that the perception of Scottish food does need to change. We do such an amazing job of promoting produce all over the world, and I felt it was way overdue that we show the world what we do with it’.

You can buy the book here and book into Mark’s Edinburgh restaurant here.