Ka Pao and Celentano’s team-up for charity collaboration dinner


Next month on 20 March, Ka Pao,  Edinburgh’s southeast Asian-inspired restaurant, will celebrate its first birthday with a one-off charity dinner. As a nod to it’s Glaswegian heritage, executive chef Sandy Browning has teamed up with Dean Parker, co-founder of Glasgow’s Italian-inspired restaurant, Celentano’s, to create a one-off 4-course menu uniting the flavours and techniques of Italy and southeast Asia.

All profits from the night will go to the Edinburgh Food Project to help provide emergency food supplies and support to people in crisis in Scotland’s capital.

The menu will kick off with a selection of snacks, including smoked cod doughnuts, fiery ‘nduja pickles with cultured cream and kimchi chicken skins, before moving on to umami-rich crab linguine with gochujang XO sauce. For the main course, guests can enjoy Denver beef with green peppercorn and oyster dressing, served alongside beef fat potato strati with sriracha mayo and BBQ cabbage with kombu ketchup, before rounding off the meal with affogato with vodka, rye chocolate crumb and malted barley.

To get guests in the celebratory spirit, Ka Pao’s mixologists have created two bespoke cocktails for the evening: an apéritif combining Chase gin, yellow chartreuse, lime and Angostura bitters; and a digestif with Singleton single malt, Cocchi americano, Campari, orange bitters and grapefruit bitters. For non-drinkers, there are two alcohol-free serves using Seedlip Grove 42 – one with pineapple, mandarin, lime and agave, and another with hibiscus, red berry tea and grapefruit.

Tickets are priced at £45 including a 4-course meal and two cocktails, and can be purchased at www.ka-pao.com.



Category: News, Restaurant
Tags: Celentano’s, Dean Parker, Edinburgh Food Project, Ka Pao, Sandy Browning