Saigon Saigon Restaurant

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The 2011/12 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2011) edition.

Increasingly renowned for dim sum, it could be all too easy to fill up on the wide variety of dumplings and wonder how you’re going to find room for a main course. But delicious (and, at £3.30 for three, good value) though the prawn and bean curd rolls and grilled pork dumplings may be, the extensive menu covers a wide range of Chinese provincial cooking, and among the standby dishes there is plenty to satisfy the more adventurous diner. Wok-fried shredded pork in spicy, sweet and sour Yuxiang is expertly balanced even if the presentation leaves a bit to be desired. If bewildered by the choice, just keep an eye on what everyone else is having. The tables are close together, and while it’s not quite cheek-by-jowl, it can get a little crowded. Large groups up to 80 can be accommodated downstairs, though this appears to be a rare event, so if you want to get away from the hubbub it’s generally recommended you ask to be seated there.

• High point: Price and quality of the dim sum
• Low point: There's not a great deal of advice from staff for the uninitiated

1. camerasforeyes, Edinburgh – 21 December 2009, 9:56amSaigon Saigon RestaurantReport

Alas I believe the reviewer has confused Char Sui Bao with Char Sui Sau. The Bao is steamed in a white doughy bun and the Sau is baked in flakey pastry. Both good though.