Wee Buddha is an Asian kitchen and bar at 2B Jamaica Street in Edinburgh's New Town. The small, relaxed dining room is designed around informal meals, with tapas style plates encouraging guests to share and explore several parts of the menu.
The smaller dishes range from gyoza, edamame and spicy squid to satay pork belly, crispy bean curd and the restaurant's playful haggis wontons. Those combinations place Scottish ingredients beside Chinese, Japanese, Korean and Southeast Asian flavours without committing to one regional style.
More substantial choices include Singapore rice noodles, udon, stir fried vegetables and Malay curry, often available with vegetables, chicken or prawns. Shared lettuce wraps and pulled pork wraps offer another route for groups, while vegan dishes are distributed across both small plates and bowls.
Cocktails, draught and bottled beer and wine make the bar an integral part of the visit. The concise menu and casual atmosphere suit a few plates with drinks, but there is enough rice, noodles and curry to build a complete lunch or dinner.
Address: 2B Jamaica Street, Edinburgh EH3 6HH, Scotland
Wee Buddha Menu
Starters & Small Plates
Thai (prawn) crackers
Edamame beans
v
Wakame seaweed salad
v
Kimchi
Korean fermented cabbage & daikon
Kimchi pancake
v
Spiced crispy beancurd
v
Chippy sauce beancurd
v
Wee buddha seasoned chips
v
Woojo chips (spicy & dirty!)
loaded with pork mince & chillies
Woojo tenderstem broccoli
spicy & dirty! – loaded with pork mince & chillies
Blanched pak choi
v♠ served with oyster dipping sauce
Black kale
v stir fried in preserved beancurd sauce – spicy & moreish
Aubergine in chilli bean sauce
v
Hot aubergine salad
v with sesame dressing
Steamed jasmine rice
v
Skewers & Small Bites
Thai style sirloin skewers
♠ marinated with coriander, kaffir lime & lemongrass
Skewered satay pork belly
Honey chilli ribs
Garlic & chilli squid
Haggis wontons
Veggie haggis wontons
v♠
Chicken gyoza
♠
Kimchi mandu (korean gyoza)
v♠
Vietnamese crispy spring rolls
♠
Veggie spring rolls
v♠
Noodles & Stir Fries
Courgette spirals & noodle stir fry
v
Jhei cauliflower
v choice of sauce: sweet sriracha / pad thai / mala sauce (sichuan peppercorn & chilli broad bean)
Chicken Wings
~pick your sauce~ pad thai – tangy, sweet & salty; sweet sriracha – hot hot hot, with a touch of sweetness; k-wings – smokey, roasted pepper sauce Korean Style; garlic & chilli – spicy & garlicky of course!; kimchi – spicy & sour flavours; hanoi – lemongrass, garlic & salty; chippy – good old Edinburgh chippy sauce; satay – spicy and aromatic; mala – a tingling sensation of sichuan peppercorn & fermented chilli broad bean
Chicken wings
Ka Pow
our take on the dish Kra Pow (Thai spicy stir fry with Thai sweet basil)
Ka pow – go veggie & beancurd
v
Ka pow – go mock chicken
v
Ka pow – go chicken
Ka pow – go beef
Ka pow – go prawns
Ka pow – go monkfish
Traditional Singapore Rice Noodles (Dry)
Singapore noodles – go veggie
v (please let us know if egg is ok)
Singapore noodles – go chicken
Singapore noodles – go beef
Singapore noodles – go prawn
Stir Fry Veg with Beancurd & Steamed Jasmine Rice
in chilli bean sauce, in satay sauce, in pad thai sauce
Stir fry veg with beancurd & steamed jasmine rice
v
Wee Buddha Curry with Steamed Jasmine Rice
Wee buddha curry – go veggie (with beancurd)
v
Wee buddha curry – go chicken
Wee buddha curry – go beef
Wee buddha curry – go prawn
Japanese Udon Noodles
cooked in: chilli sauce, pad thai sauce, oyster sauce, satay sauce, blackbean sauce
Japanese udon noodles – go veggie
v
Japanese udon noodles – go chicken
Japanese udon noodles – go beef
Japanese udon noodles – go prawn
Mains
Katsu chicken with Wee Buddha curry sauce
Aubergine & pork mince claypot, with pak choi & steamed jasmine rice
Monkfish & beancurd claypot, with pak choi & steamed jasmine rice
Thai Green or Yellow Curry with Jasmine Rice
Thai green or yellow curry – go veggie (with beancurd)
v (please let us know if fish sauce is ok)
Thai green or yellow curry – go chicken
Thai green or yellow curry – go beef
Thai green or yellow curry – go mock chicken
Thai green or yellow curry – go prawn
Thai green or yellow curry – go monkfish
Sharing Platters
San choy bau (lettuce wrap) with crispy rice noodles
minced pork with veg, stir fried in crushed bean sauce with a hint of spice
Deconstructed duck bao bun
with cucumber, spring onion, and hoisin sauce. (6 bao buns)
Desserts
Please let us know of allergen & dietary requirements. (a 12.5% discretionary service charge will be added to groups of 3 and more people)
Ice cream – Belgian chocolate
dark belgian choc & scottish double cream
Ice cream – Double cream vanilla
lashings of milk & double cream and a hint of madagascar bourbon vanilla
Ice cream – After eight mint
mint ice cream layered with a rich dark choc sauce
Ice cream – Biscoff crunch
the popular spicy cookie treat in ice cream form
Ice cream – Isle of skye seasalt & caramel
sweet & salty delight from the isle of skye
Ice cream – Tender coconut
tender coconut ice cream with coconut flakes throughout
Ice cream – Ferrero rocher
hazelnut ice cream with a thick choc hazelnut sauce & crispy wafer folded through
Vegan strawberry ice cream
v
Sorbet – Scottish raspberry
refreshing mix of fresh scottish raspberries with a dash of lemon juice – dairy & fat free
Sorbet – 1X scoop
Sorbet – 2X scoops
Sorbet – 3X scoops
Chocolate fudge brownie with ice cream
pick your ice cream flavour
6x macarons
Sticky toffee pudding with ice cream
pick your ice cream flavour
Jin dui seasame balls
v crispy coated seasame on the outside, with chewy sweet aduki bean paste on the inside. with ice cream (pick your ice cream flavour)