One of a select group of Edinburgh Chinese restaurants that have been around for decades, Kweilin (opened in 1984), has generally been seen as ‘the posh one’. It came under new management in 2008,
although not much seems to have changed – freshened up certainly, but a lack of fussiness about the decor endures in its Georgian premises. The kitchen offers a fairly traditional take on Scottish
Cantonese, dealing in the likes of steamed scallops in trenchant black bean sauce, classic sweet & sour pork or premium turbot (when available) with ginger & spring onion in soy. For
something more unusual, check out the specials – an appetiser of razor clams with garlic & vermicelli noodles, for example. The cooking might lack finesse around the edges, but Kweilin still
attracts New Town locals as well as overseas visitors in the city on business.