Saigon Saigon Restaurant

The 2012 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2012) edition.

Locals and tourists alike will probably have passed people on Princes Street holding huge signs advertising Saigon Saigon’s buffet lunches. What the signs don’t convey is that this isn’t just another all-you-can-eat snooze-fest of the greatest hits of Westernised Chinese cooking. Their strong reputation means they pack in a sizeable crowd over two floors, often including several tables of Chinese students. Dim sum is the house speciality. The char sui pork buns are a sweet and doughy delight, and the prawn wontons are filled with a generous helping of firm, flavoursome shellfish. It would be a mistake, though, to think that choices are limited to small steamed & fried plates. The Peking style sole has a subtle sauce of ginger and garlic, while classic roast duck under a plum sauce is both meaty and juicy. And having discovered that diners are willing to try new experiences, the menu keeps expanding and developing. Desserts include above-average fritters, but also more unusual dishes like mango and tapioca puddings. With helpful guidance from attentive staff, this is a city centre gem.

• High point: An atmospheric and enjoyable experience
• Low point: Can get pretty noisy

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.