THE operators behind Glasgow restaurant, Ox and Finch, have revealed plans to expand their portfolio in the new year.
Ka-Pao, the 120-cover, basement-level South East Asian eatery, is being spearheaded by gourmet dining duo, Jonathan MacDonald and Daniel Spurr, and will open in Botanic Gardens Garage on Vinicombe Street in Glasgow in January.
The venue’s oriental menu will be announced at the beginning of the year, with dishes including slow-cooked pork cheeks, shiitake mushrooms, messy prawns and squash and potato curry; several of the new dishes were showcased to the public during the company’s residency at Glasgow venue, SWG3, in 2018.
MacDonald and Spurr will oversee kitchen operations at both Glasgow locations and Ox and Finch general manager, Andy MacSween, will manage staffing over the two units.
MacDonald said: “I have had an enormous amount of respect for the approach to food in South East Asia for as long as I have been cooking. The fascination was really ignited when I spent a lot of time working and travelling in that part of the world in my twenties.
“Ka Pao is not about trying to be authentic or replicating the food of any particular region or country.
“The guiding principle will be more about taking inspiration from dishes, ingredients and flavour combinations that we have encountered, that have influenced us and combining them with our own local produce.”
