Cuisine
Chinese (Hong Kong)
Appeals to
Everyone. Business types looking for good food in a big city, families, fussy eaters, daters, conference goers and everyone in between.
In a Word
Classic
37 Years And Counting
It’s rare to find a restaurant in Manchester that’s older than me. Not that I’m ancient, I’d hope far from it. But they change, and evolve, I can count the number that have stayed the same and even in the same ownership on one hand – excluding the big chains such as McDonalds, KFC etc.
Generally those that do have the same things in common. They appeal to the mass market, they cater for fussy eaters, they don’t try and do anything overly fancy or complicated and they pretty much stay the same.
And in a few rare cases, never changing is a strength. Yang Sing is one of those.
Founded in 1977 (see, I’m not that old) it’s a staple of the Manchester food scene. It’s won awards, has now added Cantonese cookery lessons and Chinese afternoon teas to it’s somewhat vast menu and yet, still has holistic appeal. While we visited, on a quiet weekday evening, we saw a business meetings, dating couples, tourists and a families dine with gusto.
The venue itself is a classic Chinese restaurant, mahogany and plum colours, dusky glass, but all on the classy side. No chipped plaster dragons, or laminated menus tacked to the walls. And, as I believe that loos can make or break a venue, great ladies loos.
The Drinks
The wine list, like the food menu is vast. Beers are limited as are spirits, and there is of course the ubiquitous and delicious option of tea.
The Food
Where on earth do you start? I want to write about everything, but that will equate to something that’s about 2000 words long. The menu, whether you’re going for dim sum (or as we did, one of the banquet options) is bloody huge. As someone who can find it hard to make a decision at the best of times, this makes leaning on the expertise of the staff vital. So we put ourselves in the capable hands of Moon and let her choose everything.
We also had head man himself, Harry Yeung in the kitchen, who sent out some incredible dishes for us to sample and nibble on.
Dim Sun
The beef with ginger and spring onion were heavenly, the roasted pork with jellyfish an incredible contrast of textures and the prawn stuffed chilli in tempura spicy, crisp and creamy.
Pork Belly – Cantonese style crispy pork belly
Sweet and Sour – Emperor ribs with fried ‘mantou’
This has flavours and texture and you can actually taste the meat too. It shouldn’t be a revelation, but it is.
Lobster- spiced lemongrass lobster
I was, despite the lack of alcohol, starting to feel a little drunk by now. Maybe it was the protein, or the flavours, but we still had the selection of mains to go and I was beginning to wonder just how much one tummy could take. At the main courses, we hit our wall.
Sea bass – Steamed sea bass dressed with spring onion, coriander and premium soy
Whiskey flambéed diced beef fillet with shallots
Greens & rice – Chershire grown pak choi in consommé & Egg white fried rice with Tianjin winter vegetables and diced kai lan broccoli
To accompany and perhaps the two dishes that felled us were the Chinese greens in a full flavoured stock and the light and fluffy rice with scallop and preserved vegetables. It was here that my food drunk self and my poor husband admitted defeat.
And requested a doggie bag.
Fruit Platter – seasonal fruits
Baked coconut tartlets
If you haven’t reached doggie bag stage by now, you’re a bigger person than I. Literally and I’m no skinny thing.
The Verdict
There is a bloody good reason Yang Sing has been around for longer than I have. And I cannot believe it’s taken me so long to visit. Bad Charlie.
If you ask me, and I guess you are, go and put yourself in the hands of a member of staff, let them choose, be adventurous.
But oh god, don’t eat beforehand.