Part of Edinburgh’s trendy Quartermile district, Nanyang puts on a smart face with its classy carpets, cream leather seating, mustard-coloured and the requisite quota of moody lights, ethnic
artefacts and greenery. The menu is an extensive trek through the Malaysian repertoire, with Nonya, Chinese and Indian influences popping up across the board – from satays and curries to noodles,
laksa soups and composite rice dishes. To start, nibble on roti canai (Malaysian breads with curry sauce), fried beancurd or marinated chicken wrapped in pandan leaves, before trying beef rendang,
salt-and-chilli squid, ikan bakar (grilled sea bass with sambal sauce) or one of the slow-cooked claypot specialities. A separate dim sum menu offers steamed scallop dumplings, beef puffs, water
chestnut cake and other delicacies alongside congees and ‘hawker’ street food.