Bamboo steamers of dim sum on the table at Opium

Asian fusion · Hope Street, Glasgow

Flavour-forward Asian dining,reimagined in Glasgow.

Handmade dim sum, bold wok-fired dishes and creative cocktails, inspired by the street food of China, Malaysia, Singapore and Thailand and made with Scottish ingredients.

Reserve a table See the menus

AA Rosette for culinary excellence★★★★★ 4.6 from 729 Google reviewsPrix fixe lunch, two courses £19.80Open Wednesday to Sunday

Steamed seabass with ginger and spring onion

The restaurant

Informal by design. Everything is for sharing.

Opium specialises in Asian fusion cuisine, offering a mix of traditional dim sum and fusion dishes. Our approach to eating is informal, without set courses: dim sum and larger dishes are eaten together, served tapas style, so everyone around the table can share.

We recommend choosing with variety in mind, mild balancing spicy, fried accompanying steamed, and vegetables complementing meat. Great for a working lunch, and as night falls the room transforms for an intimate dinner or a celebration.

About the restaurant

From the menu

Start with dim sum. Then argue over the rest.

Full menu

Steamed dim sum

Shanghai gyoza9.5

Chicken, Chinese chive, shiitake mushroom

XO scallop dumplingS11.5

King scallops, asparagus tips, carrot, chilli XO paste

Har gau9.5

King prawn, bamboo shoots, spinach

Siu mai9.5

Chicken and prawn, shiitake, celery

Fish & seafood

Steamed seabass22.8

Ginger, spring onion and premier soy, baby pak choi, fine beans, exotic mushrooms

Monkfish claypotS27.8

North Sea monkfish, broccoli, shiitake mushrooms, Sichuan chilli soya bean sauce

Seared sea bream22.8

Tenderstem broccoli, asparagus, shallots, ginger, soy

Malay spicy tiger prawnS23.8

Fine beans, bell peppers, chilli, turmeric, curry

Vegetarian & vegan

Kung pao Chinese croissantVENS17.8

Aubergine, bell pepper, roasted macadamia nuts, hot and sweet sauce

Sanbei tofu with ginger & sweet basilVE17.8

Tofu claypot, asparagus, shiitake mushrooms, soy sesame and Shaoxing broth

Crunchy veg & black pepperVE17.8

Lotus roots, sugar snaps, baby corn, tofu, baby pak choi

Mapo tofuVES17.8

Sichuan preserved cabbage, beancurd puff, garden peas, shiitake, Pixian chilli bean, Sichuan peppercorn

Head chef

Kwan Yu Lee. Thirty-five years at the wok.

Lee is old-school trained: he worked his way up from a 16-year-old apprentice alongside master chefs in Hong Kong. With the classical foundations of Chinese cooking learned, he moved to the UK and absorbed techniques, ideas and ingredients from across the Far East. Some 35 years later, we are proud to have him in the kitchen at Opium.

Meet the team