Mya - Edinburgh

Unit 9, Commercial Quay, 92 Commercial Street, Edinburgh, EH6 6LX
+44 (0)131 554 4000
www.myarestaurant.co.uk
Open seven days 12pm – 2pm 6pm – 11pm

Review by Nigel Duncan

Strolling around the commercial quay in Edinburgh’s Leith district it is easy to see why this area has become such a Mecca for foodies.

Tom Kitchin and Martin Wishart’s much-vaunted establishments are situated there and they are among the leading destination restaurants in Scotland’s Capital.

There are a number of other less decorated, but heavily populated restaurants, bistros and bars in the surrounding area.

Competition is fierce and, sadly, some, even have put up the shutters.
Award-winning Mya has, however, survived despite the current bleak economic climate.

It’s been a fixture for over a decade in the shadow of the Scottish Government building and Mya prides itself on being the first restaurant in Scotland to bring together the flavours of two countries, Thailand and North India, under one roof.
The owner, Miah, is passionate about delivering quality food and spotted what he believed to be a gap in the market.

Mya was created and Miah believes that a mix of traditional methods and a modern approach to food is what makes his restaurant stand out from competitors.

The decor is stylish and the atmosphere is relaxing. Service is slick, the table settings are immaculate and the cooking is traditional.

What’s more, the menu is sizeable. Something for every taste, including those who wish to experiment, like us.

Old-style Thai and Indian dishes sit comfortably alongside modern dishes and the chefs are creative.

Lamb, chicken and beef are sourced locally, but there is also a wide selection of vegetarian and seafood dishes available.

And Miah stresses that all food is cooked to order.

Our objective was to try as wide a selection as possible and waitress Sonu Din talked us expertly through the possibilities.

While we decided, a sweet potato dish was produced. Pam loved it but it was a tad sweet for me.  

The mixed starters then appeared and were packed with interesting flavours. Prawn, duck, spring rolls and seafood were wrapped in a rice flour skin. The sauces were an added bonus.

We were recommended a mixture of Thai and Indian food. So, up came beef and noodles, lamb sag and a green curry with a nan plus coconut rice which was certainly distinctive. I opted out after several spoonfuls of the coconut rice. It was too sweet for me but Pam was more impressed.

The traditional green curry had a smooth, subtle flavour. The aromatic beef had a pleasing and distinctive edge to it but the lamb sag was, for us, the winner. It was perfectly cooked, the sweetness in the meet being allowed to come through.

Miah employs two main chefs, Alam Ullah, who has been with his four years, to look after the Indian dishes while Geow Sanguansapsiri caters for those with an inclination for Thai. Both prepare food with pride.

The Thai-North India fusion is an interesting combination and one with appeal and Miah’s customers come from a wide area. He claims to have many regulars.

We were intrigued and we enjoyed the experience. Undoubtedly, Miah’s standards are high and he and his friendly staff will have to maintain them if they are to build on their clientele in a tough market.