Ling Ling Supperclub is travelling to Edinburgh to collaborate with Suede Gallery.
Ling Ling's supperclub is modelled on the humble street cafes in China where food is shared, talked about and enjoyed lesiurely. I serve both traditional and re-invented dishes that are created from recipes handed deon from my family or from recipes I have collected from my travels.
My supperclub is my interpretation of a chinese feast reminiscence of my family meals. Ling Ling's is about sharing home cooked dishes, sharing a table with friends and strangers and experiencing my curated view of chinese cooking.
Soy roasted sunflower seeds
Toban Djian beansprouts - pickled with hot toban dijan garlicky sauce
Smacked cucumbers - combined with sesame oil, homemade chilli oil and rice wine vinegar
Radishes in chilli oil - simply salted radishes in homemade chilli oil
Poached pork and prawns wontons
Topped with homemade chilli oil and spring onions
Dan dan mince bao, mayo, pickled red onions
Hot steamy bao served with stir fried pork mince topped with mayo and pickled red onion
Vietnamese poached cold chicken salad
Cold shredded poached chicken tossed with vietnamese dressing with lots of herbs
Miso lap cheung corn topped rice vermicelli noodles
Stir fried miso buttered corn with chinese sausage topped on rice vermicelli noodles
Ice cream spring roll
Vanilla ice cream wrapped in a soft spring roll pancake, crushed peanut brittle, coriander and drizzled with passionfruit
Menu is subject to change, Veggies and vegans are welcome, let me know when booking, I'm afraid I can't cater for gluten free - sorry!