With glowing reviews and a growing list of celebrity fans, late-night venue, Zhima, the contemporary Chinese restaurant, which blends Cantonese, Hunan and Sichuan influences, is turning its sights to Edinburgh as it celebrates its first year anniversary.
Opening in April 2024 on St Vincent Place following a £1 million transformation of the former Prezzo site by the Hunky Dory Dining Group, it joined a successful portfolio, including city centre and West End favourites Topolabamba, Chaakoo Bombay Café, and Panang. Since then, Zhima has drawn in some of Scotland’s most recognisable names, including Jamie Genevieve, Megan Welsh, and Ava Black and served more than 34,000 portions of egg fried rice and over 20,000 pints of its signature Hong Ba lager.
Paul Sloan, co-founder of Hunky Dory Dining Group, said: “It’s been an emotional journey. Launching a new concept always comes with a risk, especially one that diverges from our established brands. But the response has been overwhelming. We wanted to create something new for Glasgow – a space that offered design, service and cuisine in one elevated experience – and our guests have embraced that.
“Our proudest moment was last December. It was a record month across the group, and to hit those heights with a new team, a new brand, and a labour-intensive kitchen, was a huge achievement.”
“Zhima isn’t like anything else we’ve done. It’s more intimate, more refined. Guests tell us it feels private and special. That was the goal.
“We wanted to offer a sense of occasion, a venue where people could dress up and dine late, right in the heart of the city.
“We had a vision of creating a late-night space where people could dress up and experience something special. I think Zhima has proven that the city was ready for that.”
Now, just 12 months later, the team is exploring a move east, with Edinburgh earmarked as the next step in Zhima’s expansion.
Paul Sloan, said, “Looking ahead to year two, Sloan confirms the brand is set to grow, with plans for expansion beyond Glasgow already underway: “A restaurant like Zhima belongs in major cities. Edinburgh is definitely on our radar, and we can see it happening in the not so distant future.
“What we’ve proven here is that the appetite exists for this kind of elevated, late-night Chinese dining. We set out to create something special, and when you see how hard it is to get a booking most nights, you know it’s struck a chord. That’s the kind of excitement we want to build on.”