Tempo Tea Bar

Whilst every effort has been made to ensure the information displayed here is accurate, always check with the venue before attending (especially during the Covid-19 pandemic).
Tempo Tea Bar
Arch 4, 7 East Market Street, Edinburgh, EH8 8FS
  • Telephone 0131 556 4763
  • Opening times Daily 11am–7pm.
  • Food served Mon–Sun 11am–7pm.
  • Average price £4 (lunch)
  • Email
  • Website www.tempoteabar.com
Photo of Tempo Tea Bar
Tempo Tea Bar

Taiwanese bubble tea café with a customisable menu and plastic-free ethos.

Eating & Drinking Guide

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Tucked beneath the stone curves of The Arches, Tempo Tea Bar presents itself as a small pocket of Taiwanese delights, selling colourful treats, stationery and other miscellany. Its main focus however is arguably Taiwan’s most famous export: bubble tea. The menu offers up all sorts of variations of this tea-based drink, with fruit and milk flavours alongside a generous selection of toppings, from the standard tapioca to rainbow varieties of jelly. The taro milk tea is smooth and fragrant, nicely creamy while still tasting fresh. Cookies and cream flavour, though delicious, doesn't jive as well with the toppings and is definitely better without. Luckily all the drinks are highly customisable, from soy, whey and multivitamin options, to sweetness and temperature. All this, plus the café’s plastic-free deals, makes Tempo’s bubble teas an even sweeter treat than usual.

  • High point: Being able to personalise almost everything
  • Low point: The texture of the cookies and cream flavour tastes a bit odd with toppings
  • Notable dish: Taro milk tea
  • Average price: £4 (lunch)
  • Delivery: Deliveroo, Just Eat and Ubereats
  • Provides: Vegetarian options (at least ¼ main courses), Wheelchair access, Outdoor tables, Free wi-fi
  • Music on stereo: Pop-rock
  • Capacity: 12
  • Largest group: 12
  • Open since: 2016

Reviews & features

Not on the High Street

1 Nov 2016

Take a stroll along East Market Street's Waverley Arches, Edinburgh's newest eating and drinking quarter

Most successful eating and drinking destinations are born, not made. A chef opens their first restaurant, a bright spark refurbs the pub next door and slowly, slowly, a Shore or Stockbridge emerges. It tends not to work quite as well when the process is…