Asian-inspired cuisine continues to captivate food lovers around the world, and in the UK, nowhere is this trend more alive than in Edinburgh. Recently named the Good Food Guide’s Destination of the Year, the Scottish capital is quickly becoming one of the UK’s most exciting culinary hotspots—and leading the charge is chef Stuart Ralston’s beloved restaurant, Noto.
Tucked away in Edinburgh’s stylish New Town, Noto offers a relaxed, casual dining experience rooted in bold Asian-American flavours, seasonal Scottish ingredients, and a touch of New York attitude. The restaurant, awarded a Michelin Bib Gourmand in 2023, has become a go-to for locals and visitors alike, known for its inventive small plates and elevated comfort food.
Named after Stuart’s 80-year-old former roommate from his time working under Gordon Ramsay in New York, Noto is the second venue in Ralston’s acclaimed collection, which also includes Michelin-starred Lyla, Aizle, and Tipo. Inspired by the Japanese izakaya dining style, Noto’s menu blends East and West effortlessly, offering dishes like Potato Udon, Okonomiyaki, a decadent Chocolate Miso Bar, and the now iconic Bing Bread.
And now, food lovers can recreate a slice of Noto’s magic at home. To celebrate Edinburgh’s culinary moment and the growing love for Asian fusion cuisine, we’re excited to share the recipe for Noto’s Bing Bread, a cult favourite that perfectly captures the restaurant’s playful yet refined approach. Soft, warm, and utterly addictive, Bing Bread is a pillowy skillet bread with crispy edges, often served alongside umami-rich miso butter or a savoury dipping sauce. It’s comfort food with serious flavour credentials.
Whether you’re an experienced home cook or simply a fan of great food, this is your chance to bring a taste of one of Edinburgh’s most talked-about kitchens into your own. With its chewy texture, golden crust, and just the right hit of salt, Noto’s Bing Bread is the kind of dish that turns a simple meal into something unforgettable.
So if you’re dreaming of a food-filled trip to Scotland, or just craving a new weekend baking project, look no further than this warm, flavour-packed recipe that captures the soul of one of the UK’s most dynamic dining destinations.
Ingredients
Dough Recipe 1kg x plain flour 510ml x milk 84g x sugar 18g x salt 28g x yeast 4 x eggs 114g x chilled unsalted butter
Method
Put the flour, milk, sugar, salt and yeast into a mixer. Start to mix all dry ingredients while adding milk steadily. Add eggs one at a time as the mixture begins to form a dough and then add the butter gradually until incorporated. Leave overnight in the fridge.
The next day roll out dough into a pizza shape, scatter spring onions, cubes of cheddar and cubes of fried potato until evenly spread across whole dough. Proceed to roll dough in a similar manner to a Swiss roll, making sure to tuck and roll dough to form a tight spiral. Once complete cut into 80-100g rolls and leave to prove until doubled in size.
Pan fry all rolls on each side in sesame oil until golden brown and then transfer onto baking trays. Put in a preheated oven at 180 degrees celsius for 8-10 minutes (when the cheese starts to melt you have your signal the bread is ready).
To find out more about Noto or to make a booking, visit here.
Asian-inspired cuisine continues to captivate food lovers around the world, and in the UK, nowhere is this trend more alive than in Edinburgh. Recently named the Good Food Guide’s Destination of the Year, the Scottish capital is quickly becoming one of the UK’s most exciting culinary hotspots—and leading the charge is chef Stuart Ralston’s beloved restaurant, Noto.
Tucked away in Edinburgh’s stylish New Town, Noto offers a relaxed, casual dining experience rooted in bold Asian-American flavours, seasonal Scottish ingredients, and a touch of New York attitude. The restaurant, awarded a Michelin Bib Gourmand in 2023, has become a go-to for locals and visitors alike, known for its inventive small plates and elevated comfort food.
Named after Stuart’s 80-year-old former roommate from his time working under Gordon Ramsay in New York, Noto is the second venue in Ralston’s acclaimed collection, which also includes Michelin-starred Lyla, Aizle, and Tipo. Inspired by the Japanese izakaya dining style, Noto’s menu blends East and West effortlessly, offering dishes like Potato Udon, Okonomiyaki, a decadent Chocolate Miso Bar, and the now iconic Bing Bread.
And now, food lovers can recreate a slice of Noto’s magic at home. To celebrate Edinburgh’s culinary moment and the growing love for Asian fusion cuisine, we’re excited to share the recipe for Noto’s Bing Bread, a cult favourite that perfectly captures the restaurant’s playful yet refined approach. Soft, warm, and utterly addictive, Bing Bread is a pillowy skillet bread with crispy edges, often served alongside umami-rich miso butter or a savoury dipping sauce. It’s comfort food with serious flavour credentials.
Whether you’re an experienced home cook or simply a fan of great food, this is your chance to bring a taste of one of Edinburgh’s most talked-about kitchens into your own. With its chewy texture, golden crust, and just the right hit of salt, Noto’s Bing Bread is the kind of dish that turns a simple meal into something unforgettable.
So if you’re dreaming of a food-filled trip to Scotland, or just craving a new weekend baking project, look no further than this warm, flavour-packed recipe that captures the soul of one of the UK’s most dynamic dining destinations.
Ingredients
Dough Recipe
1kg x plain flour
510ml x milk
84g x sugar
18g x salt
28g x yeast
4 x eggs
114g x chilled unsalted butter
Method
Put the flour, milk, sugar, salt and yeast into a mixer. Start to mix all dry ingredients while adding milk steadily. Add eggs one at a time as the mixture begins to form a dough and then add the butter gradually until incorporated. Leave overnight in the fridge.
The next day roll out dough into a pizza shape, scatter spring onions, cubes of cheddar and cubes of fried potato until evenly spread across whole dough. Proceed to roll dough in a similar manner to a Swiss roll, making sure to tuck and roll dough to form a tight spiral. Once complete cut into 80-100g rolls and leave to prove until doubled in size.
Pan fry all rolls on each side in sesame oil until golden brown and then transfer onto baking trays. Put in a preheated oven at 180 degrees celsius for 8-10 minutes (when the cheese starts to melt you have your signal the bread is ready).
To find out more about Noto or to make a booking, visit here.
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