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A Fusion of Heritage: Sabzi x Macau Kitchen secret menu
- Eleonora Vanello
- 26 minutes ago
- 2 min read
When Sabzi, a Punjabi restaurant, joins forces with the Portuguese-Chinese fusion of Macau Kitchen, the result is a pop-up experience that transcends simple dining. Hosted by Sabzi’s charismatic Stevie Singh and Macau Kitchen's masterful Chef Kei De Freitas, the evening feels like an intimate invitation into their shared culinary heritage.
Chef Kei, a natural storyteller, guides us through the provenance of each dish, while Stevie ensures the hospitality is as warm as the spices.
We begin, somewhat bravely, with a Tripe Salad. For those wary of entrails, this is a revelation: refreshing, light, and beautifully balanced with shredded cabbage, chilli, and a nutty crunch from toasted chickpeas and peanuts.
The journey continues with Dahi Pani Puri. These delicate semolina shells shatter to release a cooling burst of yoghurt, spices and chutney. A "gastronomic" pork-filled version before, offering a deep, savoury contrast to the crisp shell. Next is a textbook Chicken Pakora, cooked on the bone and expertly fried in rapeseed to a golden crunch without a hint of oiliness, finished with a bright squeeze of lemon that makes the spices sing. A seemingly simple dish elevated by perfect execution.
The mains arrive with a surprising Salmon Curry. While salmon is a Northern staple, here it is treated with South Asian reverence, bathed in a rich, aromatic sauce. However, the true showstopper is the Goan Vindaloo. Chef Kei explains the secret: coconut vinegar. Using succulent Peebles' pork belly (it must have five layers), the dish achieves a sublime equilibrium between the sweetness of the coconut, the fat and the sharp tang of the vinegar. A side of fermented chilli chutney provides a clever, fiery palate cleanser.
We conclude with a silk-smooth Mousse of salted egg yolk and coconut milk with glimpse of vanilla and cardamom. Topped with pistachios and almonds feel rich and yet deceptively light.
The night ends on a high note with the rhythmic beat of a Punjabi drum, a joyful thank you to a sold-out crowd.
While this was a one-off event, the synergy between these two kitchens is undeniable. If you haven't visited Sabzi or Macau Kitchen individually, move them to the top of your list immediately.
Sabzi - 162 Ferry Road, Edinburgh EH6 4NX - +44131 378 8361
Opening hours: Monday-Tuesday closed, Wednesday-Sunday 5pm-9pm
