Saiko Kitchen

17/09/2021

PHO ❤️ This dish here sparked my LOVE of Vietnamese food. Grateful to my dear friend for introducing me to the richness that is Vietnamese food and culture. And to her mum who spent time teaching me how to make the stock ❤️

03/09/2021

Update - How has it been over a year since we left Roseneath St!!! Anyways just wanted to let you guys know that we’ve decided to relocate back to Aberdeen to be closer to our families so will not reopen in Edinburgh. Thanks again to everyone that helped make what it was, we genuinely appreciate every single one of you tagged 🙏🏻 Whether you worked your socks off for us, you came in for food, stocked our fridges, offered advice, wrote a review, photographed our food, lent us a till roll, walked our dog, fixed our coffee machine, provided us breakfast, food, coffee or cake we’ll never forget you 😊

12/02/2021

YEAR OF THE OX - Happy Lunar New Year 🎋🎊🧧Here’s to eating good food in restaurants with friends, beautiful bubbles, pretty flowers and less dishes 🙌🏻🍜👭🍾🌸❌🍽

31/12/2020

Goodbye 2020 👋🏻 Here’s to 2021 being less about the Covid and more about the FOOD✨

20/11/2020

Today we dropped off the last of the unrequired items from at 15 Roseneath St to We we were adamant nothing would go to waste ♻️ We shared decorations and mementos with our staff, furniture and glassware with our neighbours, crockery and kitchenware went to to be used in one of their residential houses. And lastly all of the shelving went to - who said although they’re currently not fully operational, they’re still very much available and would love to hear from anyone who wants to get involved ☺️ Two amazing charities 🙏🏻 https://www.leithmensshed.org

03/10/2020

Finally made it out to say thanks to Sophie and celebrate A delightful evening was had fantastic food / service and felt super safe

28/08/2020

I’m sentimental, I wanted something more than the many photos I have of at 15 Roseneath Street so I commissioned this piece by a local artist. I love it, makes me smile every time I see it. So much of our time was spent here over the last six years, so many memories made, so many lessons learnt and I’m grateful for it all 🙏🏻
Supported local -
•Artist
•Framed Framers in Bruntsfield
•Plant, pot + candle

29/06/2020

Aw, we’ll miss Marchmont - what a wonderful place 💚

The popular Asian restaurant have confirmed that they are 'unsure what the next step is'

24/06/2020

UPDATE - After a lot of careful consideration we’ve made the hard but right decision for us as a family not to renew our lease at 15 Roseneath St therefore will not reopen here. At this moment in time we’re unsure of what the next step is for but we’ll keep you updated on social media with any news. We want to take this opportunity to thank each and every employee, customer, neighbour, family member and friend who’s supported us over these last 6 years. We really wish we weren’t moving out mid-pandemic and could have had a goodbye celebration 🎉Natalie, Andy, Emeli, Alban + Deacon (our dog who we forgot to grab for the family pic 🙈)! ###

12/06/2020

PHO GA - makes everything better 🍜 Happy Friday ☺️

08/06/2020

SAKIO SOPHIE - A MASSIVE THANK YOU + SEE YOU LATER to our Head Chef who’s been with us for almost 5 years! Sophie told us just before lockdown of her plans to pursue a new career path into nursing. And although we were gutted we would no longer be working together we’re super proud of you taking on this new and exciting opportunity. We had thought you’d be cooking up a storm until the day you left but it wasn’t to be. We know you’ll smash your studies just like you have every role here with us

05/06/2020

Prawn / Tofu (VE) Pad Thai 🥡
Ingredients
🍜120g 2-3mm wide flat rice sticks
🧂60ml fish sauce. For vegan option add salt to taste
🥣60ml tamarind water (you can use tamarind concentrate, thinned with a little water)
🍯60g palm sugar (you can use brown sugar if palm sugar unavailable)
🥣80ml groundnut or vegetable oil
🧄2 cloves of garlic, finely chopped
🥣10 whole, large prawns. For vegan option use tofu.
🥚2 large eggs, mixed. For vegan option you could add some extra veg - carrot, pak choi
🥬200g beansprouts
🥜50g roasted peanuts, roughly chopped
🌶Lime wedges, chilli flakes + chopped spring onion to garnish

•Soak the rice sticks in cold water for about half an hour until pliable

•Make the sauce by combining the fish sauce / salt, tamarind + palm sugar in a small bowl, stir to dissolve the sugar + taste

•Peel + devein the prawns, reserving the heads + shells.

•Put a wok on a high heat + 2 tbsp of groundnut oil. Once smoking hot fry the prawn heads + shells until golden + released their flavour in to the oil.

•Remove the shells + add the garlic, half the bean sprouts + stir fry for a few seconds, then add the noodles + a splash of water. Stir fry until they are almost soft enough to eat (they should be slightly chewy).

•Push the noodles to the side of the wok and add some more oil + scramble the eggs / cook extra veg until golden + mix in to the noodles.

•Push the noodles to the side of the wok again + repeat the process with the prawns / tofu until coloured then mix in to the noodles and egg.

•Add the sauce + stir fry until slightly reduced and the prawns are just cooked through. Add a little water if the sauce becomes too dry.

•Plate up + with the peanuts, spring onion, remaining bean sprouts, chilli + lime wedges.