Thai Orchid

Located just round the corner from the hub at the top of the Royal mile and nestling at the foot of the Edinburgh castle, this chic Thai restaurant offers guests a spacious, uncluttered interior and a friendly menu. The understated décor with polished chrome fittings, charcoal colored leather seats, hessian wallpaper and long mirrors lend a sophisticated retro tone, and the staff provide gracious, alert and unobtrusive service.

Starters include goong teet hae, prawns spiced up by a tamarind and chilli dip, and todd mun keo pode, delicately spiced sweetcorn cakes, deep fried and served with peanut and coriander sauce.

Among the mains, lush moo aroy - an aromatic blend of flavours featuring thin slivers of juicy steamed pork in coconut milk and curry seasoning, underscored by a hint of roasted peanuts - and pla priew wan - a fleshy fresh monkfish poached in coconut and served in a creamy sweet and sour sauce, topped by a generous spray of fried onions - present delectable options.