Edinburgh-based hospitality firm, Òir Group, will launch its fourth restaurant in the capital this month – Uncle Tiger on Bristo Place.
The Òir Group already owns and operates The Captain Darling in Stockbridge, which opened in August 2025, Lucky Yu on Broughton Street and Bodega on Leith Walk.
Uncle Tiger promises to bring ‘a rotating line-up of Asian flavours and night-time energy’ to Bristo Place, a location that enjoys year-round student and arts community trade – and becomes a frenetic hub of activity during Festival season.
The venue’s opening menu will be ‘Hong Kong Nights’, taking inspiration from that city’s street-food culture, with ‘bold, flavour-driven dishes designed for sharing’.
Each menu will run for six weeks before moving on to highlight another Asian food culture, giving diners a reason to return as the restaurant continues to evolve.
The kitchen will be led by Edinburgh chef Cameron Laidlaw, best known for winning the Scottish, British and European Street Food Awards with his former street-food venture, Junk, and bringing over 20 years’ experience across fine dining and street food.
Laidlaw said: “From Hong Kong to Japan and Singapore, expect punchy dishes that bring out the best in every ingredient, with a real focus on flavour and texture — sweet, salty, sour, soft and crunchy.
“We really believe food is about bringing people together, so the menus are designed for sharing, alongside inventive cocktails and a soundtrack that keeps the energy up.”
Opening Wednesday to Saturday from 5pm to 10pm, Uncle Tiger is expected to create 30 new jobs and will offer seating for around 100 customers. For smaller groups, a former shipping container at the back of the venue has been transformed into a private dining space for up to 14 people.
During the day, the restaurant’s front window will house a bao bun station, operating seven days a week, where customers can watch bao being made and steamed by hand for eat-in or takeaway.
Owner and director of Òir Group, John Howard, added: “When we saw the site, we knew that we needed to look at a different format to what we have done elsewhere and treating it more like an event space gives us enormous creative flexibility.
“It allows us to keep things fresh and exciting, giving guests a reason to return for something new every time.”
