What no Yak?

In fact Yak ribs are one of the starters at this unique eatery – succulent and tender they were served in a rich and fruity Hoi Sin sauce which was finger dippingly good.

Next came the barbecue and I learned that Mongolian food is distinguished by method of cooking. Apparently, it was the custom in 13th Century Mongolia for the marauding warriors of the great Khans to cook their meat with vegetables, oils, herbs and spices in their upturned shield over the campfire. Khublai Khan’s in Leith is somewhat more civilised, but the principle remains. Diners choose from a selection of rice, noodles, meats and fish, and then hand their bowl to the chef to cook on a hotplate. It’s all very relaxed and great fun.

My tip is to follow the suggested recipes on the walls and to go for little and often. My partner had the Hordes Feast, which was wild boar with a wine, tomato and rosemary sauce – a mild and almost Mediterranean dish. I chose chunks of lean venison and added a sweet and sour sauce which perfectly complemented it. Variety is what makes Khublai Khan’s such a good choice for parties of people. The drinks list also helps. Perhaps a Mongolian Mindblower to get things started or Baadog, an impressively hoppy, dark, Mongolian beer.

For sweet I chose lemon soufflé topped with caramelised walnuts. Lemony and fluffy, it was mouth-wateringly good, whilst my partner’s home-made malteeser ice cream was wickedly white and creamy and tempting.

Khublai Khan’s offers a unique experience and is a great choice for a night out with friends. It will definitely appeal to the Braveheats in you!