FOOD
F THE WORLDS END "'—"'""" 2 HIGH STREET é ——-- __ v ' 521:;2315273.
(100 Yards from \ p-—--—— ‘ - . ' i Edinburgh Castle)
; g l-Zdlnhurgh rem 2m»: ' 3 5 I A J 031-226 2826
‘ . ‘ ' OPEN SEVEN DAYS O F '. . . the cuisine nouvelle of the East, with (9 MORE OF
Kaye/ow 5%?
MalaysiamSlngaporan Restaurant
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ingredients lightly and individually cooked then served on the whole WIll’tOUl a
With thanks to booksellers James Thin and
'l‘eh. another highly respected female Malaysianchet.whousedtoworkatKris 3 JohnSmith_
KRIS
is quickly establishing a reputation for
(I , _ g confusing sauce. .I ." I I i A i The Edinburgh Food 3 wine thide I «,w ‘ .: , . v ‘ ‘ r ". . . Edinburgh's only Malaysian-Singaporean v ~. / ‘ "‘ " i : eaterie with the Culinary expertise to serve - Ar- ‘ N» ~._./ - v _ .L-L'z 53A": 3 up the genuine delights of the Far East . . .‘ a ‘ “A ‘ The Evening News specialities are traditional hawker dishes. I Foods from the Far East Bruce (‘ost g including chicken. beef and prawn satay (‘cnruryg £15.99. A very practical and .thi‘i [Him/i. u hm spicy Prawn » uttroduction for the hemused adventurer. . . sambal with coconut rice. cuctimherand which. logically enough takes egg. I tried .\-(1.Vi(;oreng ('pumpur. a dish ittgrcdietttsas ilsstarttttg point. Look tip U b I u i u I h I of rice with a selection of delicacies. for example lemon gi ass. and you will traditionally each supplied by adiflercnt discover that it is used throughout $.11 trader. Mine included mouth-watering Asia for its halmy fragrance. how it is chicken satay sticks. the tenderest prepared and what ll is typically ' I "‘ . prawns. salad. hut best of all wonderful combined with. that ll can he casilygrow n 5 o I n c o SllVL‘ts‘ ()l beet marinaded In spices and in this country, in w hat forms it is ; coconut. The dish cost £7.75. :iy ailahle here and which are . , . I Singapore Sling. 503 limnnmrkci ~ recommended. the-rt- follows a Ola/gow’; Independent [Uan and 59ml merchant “{0}?” Mllt‘)‘ 3:“ 353“. 'l lls‘ Singutw'c : traditional recipe one of w hose principal Slingis eager to represent the truly flayours ls lemon grass. I ‘ . ' ‘ ‘ diverse nature offood ayailahle in 1'},ch ML. WW”; books on 'l‘hai cuisine D's I Malaysia arid the menu includes dishes “10m; '1 hon- ie ma much “Kimmy 5 r ‘ ‘ a N witlt a dominant(‘hineseinfluencesuch 3 betweettlltc followingfour;allarc l as(‘usltewnulChic/«’11(£5.5lllimt15it't’t’l informative and mouthwatcring.though I , g 1 t r s s s undSuurl’ork (944.9“) as Well lismm'c ; there are disappointingly few vegetarian A l I I cxclusiyely Malaysian ones like Sum/nil l dishes; } Bubi(£4.‘)()). pork cooked in hot spices. { I The Taste of Thanand \gnchurm 6' G shrimppasteand coconut milk.and ; Bhumichilr. pim‘idihL I 8 Grandma's '1} {fit f 191.9“). diced heart curd I Thai Cooking from the Siam ( 'uisine J; cooked with spicy mixed \egetahlcsor [imam-uni Nani] mumm- nmke I __‘ __-__‘_______ _-___ minced pork and toasted shrimps. i I 3.95. i lTeh‘s Kitchen. 33a St Stephen‘sStreet. : lThe Best of Thai Cookingt'hatie i 326 3075. The owner oiPukhetPenang' ‘ Atttatyakul. 'l'raycl Publishing Asia. l E Thai and Malaysian Restaurant. in Rose ‘ £9.05. Street. are backing this latest additionon ' I Thai Cooking Kurt Kahrs The Apple M I A N I the South lzast Asian Restaurant scene. 3 Press. {7 OR l l
i excellent home cooking at reasonable . I. 1" R prices. (Liststalt have been using ! s" h, i superlatiyes.particularly oyerRmdrmg i ‘1‘ '7 ,, I. ) ,, ,). . ,, K :37“ . lirifandlyam[fingering]ire/tilt. : . fl; ¢ a charwal-haked chicken with ginger. | -; lemon grass.herbs andchilli.)'l‘he : atmosphere at the St Stephen’s Street at restaurantisinformal.andlargegroups are welcome. As yet there is no licence so - I j . _ take yourownalcohol. f v.4 \ IBuntom‘sThaiRestaurants) ttNeIs-un . K . Street.557 4344.This rathersmart ' J. . V § appendagctotheLindenllotelwason I .. t ‘ - the pointofacquiring a ttewchcfwhenl A visited. The extensive menu. including many seafood and vegetable dishes. 3 I Ya‘es’ Wine Lodge 135.133 Quccn ; . . priced between£35(land£7.willremain ; Sm.“ (“NOW The I In relaxed and friendly surroundings choose from 32:33:32?iiiinitiitbiiiiiisiiilghi5“'"g i Manchester-based family drinks ; an extensive array of Malay specialities ranging ‘ ~ : s ‘ A~ , . . C n.- I . . ‘ . ‘ . . . ' B s ' l Chi“?“Picncg‘m”l'rtLprtlgmu; from dehcrous Satays, fresh Seafood, Vegetarian Scot anc on~ . oyem er. teo . . . . ' 00K . Ingram Barmthextensively : dishes to Traditional Malay feasts and specral sweets. - Fa? Easmm conkPwM‘ldhurJamcy' l refurbished in Victorian style to . . BB" B‘s’ksfl” ( “Cl-"Q‘F‘dh h ‘ reflect the company‘sorigins. . We look forward to introducmg you to Comprc enstvenessma et Ist e est i .A ' ._ I . ,' I. ‘ 1 . . . sourceofinformation on the subject.An I letdbl’éhtdfn‘13“???th *“mt’l . a very specual experience, MalaySIan style. outlineofcommoninfluencesand f lmpomng‘HnL?d‘rut mm . national peculiarities precedcsan 5 growers. Yates now have 43 outlets extensive array of recipes arrangedin i in England. and plans for further ; 8, categories- POUIUY and 9&5» fish CIC- expansion in Scotland. At Queen ; , from K°rca~ “Pa”- H‘mg Km? “1" Street there is a wide choice of wines. ' Philippines. Vietnam and Indonesia as ‘ s. mtg and fortificd Wines from . . we"asMalaysiaand'I'haiIand. t gfllWowmlubclpmmm“menus : 110 Raeburn Place, Stockbndge, Edinburgh Appendedisadescriptionofingredients. ‘ f ‘ . . . q _ . _ ‘ , I theiravailabilityand possible substitutes. ff’lnl?“,““‘ fill-pntsd‘xssrfi 'l ‘ . L i and colour photos foridentification.as 1 fiidltlogjtal ltpod. Mil?) «13 05 RV Open 6 days: - well as scctionson techniques. Beefsan wrc esam ortuguese . - cquipmcnt.menus and mailorder sardines. is available. priced at l Even’ngs 6-30 10-30pm OuthlS- around £2. l
The List 7 — 20 December 19‘)” 95