July 12th 2024.
It's been a few years since I graduated from university, but I still love to celebrate – especially with a delicious meal. And when it comes to creating the perfect celebratory atmosphere, Tattu has got it down pat. As soon as you step inside, you're transported from the grey streets of Edinburgh into a magical fairyland. The plush gold decor, purple lighting, and vibrant pink faux cherry blossoms all contribute to the enchanting ambiance.
There's something special about this place, a level of professionalism in their service that goes beyond just being friendly and accommodating. From the moment we were greeted and seated by the hosts to our server who guided us through our dining experience, the staff exuded a sense of excellence.
We opted for the Wisdom of Dragon menu, which kicked off with a glass of champagne to toast the occasion. Graduates and their guests can choose between two or three courses, with the option to add on extras. For starters, we went with the Pan Seared Pork Dumplings and the Sugar Salt Crispy Squid. The dumplings were seasoned with five spice and topped with carrot and radish for a satisfying crunch. The filling was a bit dry, but the zesty sauce underneath provided the perfect balance of flavor and moisture.
As for the crispy squid, it was devoured in an instant – the generous portion size and satisfying crunch making it impossible to resist. The heat from the spice lingered on our tongues, but the tartness of the dipping sauce helped to offset it.
Next up was the pièce de résistance – the Golden Dragon Sharing Cocktail. This drink was a showstopper, served in a literal dragon with flames shooting out of a sparkler. The transparent serpent-shaped container held a bubbling, tangerine-colored liquid. Once the flames died down, we were a bit hesitant to pour the concoction ourselves – so we waited for our server to return. Made with Bacardi Carta Blanca, orange, and jasmine, this cocktail was full-bodied and refreshingly citrusy with a hint of lychee sweetness. And let's not forget the glitter – talk about a drink with pizzazz.
For our mains, we went with the Wok Fried Angry Bird and Sea Bass Chinese Curry. Though there was also an option for Kung Po Tofu, we both have a love for spicy food, so we went with the former two. The wok fried chicken packed a punch with its sweet and savory flavors and familiar five spice seasoning. The only criticism was that it was a bit too heavy on the cashews. As for the sea bass curry, it was a winner in my book – the crispy skin, succulent flesh, and delicate curry with hints of coconut and citrus were all perfectly executed.
By this point, we had consumed quite a bit of protein, but we couldn't resist trying one of their desserts. We debated between the Cherry Blossom dessert and the Asian Pear Sticky Toffee Pudding, ultimately choosing the former in hopes of a lighter option. Little did we know, we were in for another surprise as our server brought out a tree-like dessert that emitted smoke from dry ice. It was a mysterious and fantastical treat, with a sweet cherry custard at the bottom, a thin layer of chocolate on top, and a layer of candy floss for that cherry blossom effect. We thought we tasted hints of cherry and floral flavors, but our waiter assured us that it was just regular candy floss – talk about a treat for the eyes and taste buds.
Throughout the evening, we noticed a recurring theme – citrus. From the sauces and seasonings to the cocktail and dessert, citrus was a prominent ingredient. Perhaps it's because mandarin oranges are a symbol of good fortune, often seen on small trees during Chinese New Year. Or maybe it was just a coincidence. Either way, it added a delightful touch to our celebration – sending off a new graduate into the world with well wishes and good fortune on their journey ahead.
If you're interested in trying the Wisdom of Dragon menu, it's available throughout July. Just make sure to use the code "GRADUATION" when booking online to receive a complimentary offering. And for more reviews, be sure to subscribe and read the latest issue of Scottish Field. Bon appétit!
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