Glaswegians adore a good Chinese restaurant, and we’re officially getting a brand-new trendy addition to the city’s culinary scene. Guests can expect a contemporary feel with a menu created by experienced chefs at Zhima Glasgow.
Zhima Glasgow is owned by Hunky Dory Group, who are also behind Chaakoo Bombay Cafe, Panang, and Topolabamba. The brand new restaurant is getting an investment of £800k, taking over the previous Prezzo site on St Vincent Street near George Square.
Zhima will be offering not only an elegant dining experience, but also a business lunch, a pre-theatre, and an evening menu, with intimate private dining available for up to 12 guests.
Opening its doors on April 19, the spot is set to be open seven days a week between 2pm to 10:30pm.
Paul Sloan, co-founder of Hunky Dory Dining Group said: “We’re so excited to bring Zhima to Glasgow city centre, where it will add something new to a burgeoning dining destination. The concept has been in development for close to four years but finding the right site was the key.
He added: “There aren’t many places in the city centre where diners can go and get properly dressed up and that’s the point of difference we’re bringing to this part of Glasgow. It’s all about elevating customer experiences and providing a late-night venue with a bit of glam and sophistication.”
Head Chef Saurav Bhatnagar said: “I’m very excited to bring the Zhima experience to Glasgow. A huge amount of work has gone into crafting a menu that not only showcases the very best of Chinese cuisine but also creates an elegant and adventurous dining experience.
“Chinese cuisine is such a huge part of Glasgow, and there is absolutely an appetite for more. At its core, it’s elevated Chinese dining.
General manager Jack Reid said: “Zhima is extremely contemporary but very private – it was important to us that this was an intimate dining experience, where conversation can revolve around food as a focal point.
We’ve carefully designed an environment that’s an ideal setting for intimate dinners, while also working for occasion dining and celebrations.”