Upmarket Cantonese with Mancunian influences. Yang Sing was one of the very first restaurants in the UK to offer a 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 clothes, mocha and black, tan and gold elements brought subtly up to date with oversized, stained mahogany Venetian blinds or downstairs for a more sumptuous occasion. The setting brings to mind Wong Kar Wai films and Chanel adverts; ruby lacquer and vintage prints set the tone. Dishes range from the comforting to the fantastical. There’s even a dim sum take on afternoon tea to enjoy, complete with Yeung’s trademark cuttlefish cakes transformed into Manchester’s ‘bumblebee’ mascot. Chicken noodles and stir-fried prawns come dressed in a 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. Mains are often unctuous; sliced duck with seasonal greens, for example, or ox tripe with green pepper in black bean sauce. There’s a winelist to please connoisseur and novice alike at this elder statesman of the city’s Chinese dining scene.
- Good for seafood
- Fine dining or fancy