23-04-2025
- Entertainment
- The Herald Scotland
A chef's favourite restaurant for Chinese food in Edinburgh
It was named "Restaurant of the Year" by the Asian Catering Federation in 2023, and Au was named "Best Asian Chef in Scotland" by the Asian Catering Federation in 2024.
At only 27 he has been identified as 'one to watch' by the industry, making Code Hospitality Bulletin's 30 Under 30 list for 24/25.
This week, he answers our chef Q&A.
Pictured: Jun Au, chef patron at Pomelo in Edinburgh (Image: Supplied)
What was your first kitchen job?
The Grain store in Edinburgh. It was such a great place to start out as a young chef. Carlo Coxon taught me quite a lot, and had lots of patience with me.
Where is your favourite place to eat out?
Casually? China Bowl in Newington is a great Chinese food spot.
If we are celebrating something, either Fhior as I think Scott Smith is a great chef or Fazenda on George Street. It's such a good deal, I love all you can eat restaurants.
What is your guilty pleasure meal?
Chippy steak and chips! It tastes so good, but for my health? I can compare it to putting diesel fuel in a petrol car.
Can you share a memory of your worst kitchen disaster?
I was in charge of making roasties when I was younger at a pub and used sugar instead of salt. It was so brutal, I had to throw away around four gastro trays.
Hand-ripped noodles! I don't think I would be doing what I'm doing without this dish.
Who would you say is your biggest inspiration?
It's a cliche, but my parents. In the industry? It's Calvin Eng, author of Salt Sugar MSG and Brandon Jew from Mister Jiu's in San Francisco Brandon Jew or Calvin Eng. They are the people I aspire to cook like.
What is one of your pet peeves working as a chef?
Making a mistake, then trying to hide it or make excuses. If you messed up or made a mistake, own it.
If you weren't a chef, what do you think you'd be doing with your life?
Something to do with sports, I loved playing sports at school and being in a competitive team environment.
Pictured: A selection of dishes from Pomelo in Edinburgh (Image: Supplied)
What's your favourite trick for making cooking at home easier?
When making sauces, take time to reduce stocks a little more than you think. It increases the depth of flavour of the dish
What has been the one highlight that stands out in your career so far?
Probably being named in CODE's 30 under 30 this year, or being in the OFM awards 2023.
