Yang Sing was one of the very first restaurants in the UK to offer Cantonese fine dining. Innovative chef Harry Yeung is still at the helm – and he’s still got it.
Sit upstairs for a traditional space with big tables, white linen, and oversized, stained mahogany Venetian blinds, or sit downstairs for a more sumptuous occasion where the setting brings to mind Wong Kar Wai films and Chanel adverts; ruby lacquer and vintage prints set the tone.
Mains are often unctuous; sliced duck with seasonal greens, for example, or ox tripe with green pepper in black bean sauce. Chicken noodles and stir-fried prawns come dressed in rich, sticky, chilli-infused sauces while dim sum is offered up in bamboo boxes and scallop shells. Other highlights include steamed mini belly ribs in garlic, roast pork buns, and mooli pastry parcels like tiny, savoury croissants.
There’s a wine list to please connoisseur and novice alike at this elder statesman of the city’s Chinese dining scene.
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