Foodies and wine lovers, unite! Guests are invited for an exclusive five-course dinner at Ka Pao Edinburgh, boasting special wine pairings and Southeast Asian-inspired dishes we all know and love.
Ka Pao Edinburgh is hosting the special evening on Wednesday, October 15 at 7pm, inviting guests to enjoy the best of food and wine. Moreover, the event is accompanied by tales and notes from the winery’s co-founder, Fleur McCree, who is travelling from New Zealand to be able to host the dinner.
On the night, guests can expect a uniquely curated menu showcasing Ka Pao’s flare, such as the White Crab with Calamansi and Coconut Shrimp Crackers, Pork and Bone Marrow Stuffed Chicken Wing with Oyster-Glazed sauce, or the Southern Tellow Curry of Gigha Halibut. Each dish is paired with one of Little Beauty’s rare wines, like its Black Edition Sauvignon Blanc, Limited Edition Pinot Noir and Noble Edition Gewurztraminer.
Ka Pao’s chef director, Sandy Browning, said: “Food and drink coming together is at the heart of what we do. We always want to give our guests something unforgettable, and this collaboration with Fleur brings another layer to the Ka Pao experience. We hope this will be the first of a series of dinners where we invite our suppliers and collaborators to share their journeys with our guests.”
Introducing her visit to Ka Pao, Fleur McCree said: “Scotland and New Zealand have a lot in common, both are small countries with incredible landscapes and a deep food and drink culture. When we launched Little Beauty in 2009, it was the worst possible time, recession and setbacks made us think all was lost. But Scotland truly saved the day. Some of our very first customers were Andrew Fairlie, The Kitchin and Martin Wishart, and we’re proud to still be working with Scottish restaurants today.
“I love coming back to Edinburgh, but the whole country holds a special place in my heart. Ever since I first tried Ka Pao, I thought it was something different, so fun and vibrant, but with food that’s seriously world-class. The varieties we grow are perfectly matched to Ka Pao’s cuisine, and I can’t wait for people to experience how the right wine with the right dish can really elevate a meal.”
While the experience has now passed, when asked about any future events, Ka Pao commented: “While details are still to be confirmed, Ka Pao has hinted that another collaborative dinner is on the cards for 2026. Those keen to be the first to know can sign up to the restaurant’s mailing list via its website.”