Fhior joins forces with Pomelo for Scottish-Asian influenced pop-up

Pomelo’s Jun Au (left) and Fhior’s Scott Smith

Two of Edinburgh’s cutting edge restaurants are teaming up for a one-off event that will showcase both their chef-owners’ cooking styles.

On Sunday the 21st of April, Scott Smith of Fhior and Jun Au of Pomelo will serve up a collaborative fusion of their cuisines on an exclusive one-night-only menu at Fhior’s Broughton St space.

The five-course menu will infuse Fhior’s ‘precise and seasonal’ cooking with the ‘big-hitting Asian flavours’ that Pomelo specialises in, with the aim of bringing something new and exciting to the city’s dining scene.

The two chefs met several years ago, when Jun joined Scott’s kitchen team at Fhior. It wasn’t long after that Jun opened his own restaurant, Pomelo, in 2021, but the pair remained friends and often spoke about collaborating on a menu together one day.

Fhior’s ‘precise and seasonal’ cooking

Fhior, which opened in June 2018, is a fine dining Scottish restaurant, co-owned by Scott and his wife Laura. Since opening, the restaurant has won numerous awards and is listed in the Good Food Guide and Michelin Guide, lauded for its ethos of showcasing Scottish produce and elevating the flavours that the country has to offer.

Pomelo’s ‘big-hitting Asian flavours’

Cafe Pomelo has earned a cult following for its Asian fusion small plates, created to be shared with friends and family, and paired with natural wines from their partners at Ancestral Wines in London. The aim with Pomelo was to cultivate and nurture young Asian hospitality talent by allowing chefs and front-of-house staff to use their various backgrounds and allow them the freedom of expressing their culture through food and service.

For the collaborative menu, the two chefs will alternate courses, with a collaborative main course taking centre stage, and a promise of “big flavours, a bit of heat, and good tunes”.

The menu will feature:

  • Scallop Roe Toasts with Black Garlic Ketchup;
  • Char Sui Monkish with Potato & Nori Crumb and Tobiko Roe;
  • Hot & Sour Broth with Daikon “Noodles” and Fish Balls;
  • Stuffed Chicken Wings & Glazed Pork Ribs with Banchan;
  • Roasted Green Tea, Honey & Mango with Mochi Skin.

The collaboration dinners will take place across two sittings – 5:30pm and 8:00pm – on Sunday, 21st of April, limited to only 14 covers per sitting.