Neon Nights and Hong Kong Bites at Uncle Tiger

Bodega, Lucky Yu, The Captain Darling and now Uncle Tiger: the Edinburgh‑based hospitality firm Òir Group has launched its fourth new restaurant on Bristo Place.

When I pull up with Simone to taste the Hong Kong edition of a rotating suite of Asian‑inspired menus, I recognise the space as the former Forest Café, then Checkpoint. The student‑cum‑fringe energy still hums through the industrial, cavernous room where the music properly thumps. Scarlet mushroom‑shaped table lamps cast a low glow, while fever red seats and glossy Formica tables create a punchy urban identity. With Tiger's neon signs and steamy windows, we could be sitting on the set of Blade Runner.

I order a Yuzu Negroni — Tanqueray gin, vermouth, bitters, vanilla, yuzu sake — and Simone chooses a Black Sesame Bee’s Knees with honey, spiced orange and citrus. Both are sublime, scalpel‑sharp liquid iterations.

The menu is built around small plates and, for its debut six to eight weeks, takes its cues from Hong Kong. It’s a thrill to see that the kitchen will be led by Edinburgh chef Cameron Laidlaw, known for winning the Scottish, British and European Street Food Awards with his former street-food venture, Junk. commenting on the opening, Cameron Laidlaw said:

“From Hong Kong to Japan and Singapore, expect punchy dishes that bring out the best in every ingredient, with a real focus on flavour and texture — sweet, salty, sour, soft and crunchy. “

We choose the Crab Bomb — a hot and sour broth with a creamy crab ball crowned with crispy onions; Roasted Hispi Cabbage drenched in bounteous miso‑butter sauce; Monkfish Char Siu; a tray of Prawn Potstickers that are crispy, crunchy and well‑seasoned; and a Lamb Belly Bao the size of a tennis ball, packed with steaming juicy shredded meat.

Portions are more generous than expected, making Uncle Tiger excellent value for money. Plates arrive in no particular order from the short‑order chef, each beautifully presented and highly photogenic.

We’re full, but too impressed to skip dessert. The tennis‑ball bao returns, this time oozing with sweet, fruity rhubarb and custard, alongside a crispy pear pie reminiscent of McDonald’s apple pie — sugar‑crusted and served with cool coconut ice cream carrying a gentle ginger heat.

What an addition to this corner of town. The afterparty vibe keeps prices keen and the music loud, but the food is top‑notch, and the Hong Kong menu demands a return visit.

Related: Check our more Asian restaurant reviews

Uncle Tiger - 3 Bristo Place, Edinburgh, EH1 1EY. 

Open Wednesday to Saturday from 5pm - 10pm

• During the day, the restaurant’s front window will house a bao bun station, operating seven days a week, where customers can watch bao being made and steamed by hand for eat-in or takeaway - from 11am - late.

• Thanks to Simone Hilliard for photography