Little Yang Sing
Chinese and East Asian
Husband and wife management team Warren and Leanne Yeung brought in chefs who specialise in every Chinese cooking style - Peking, Cantonese, Szechwan - so no area is neglected on a menu so accomplished that it encompasses every soup, dim sum combination, appetiser and main course you could wish for, and then some.
Fabulous dim sum - melt-in-the-mouth stuffed bean curd, steamed beef with ginger and paper-wrapped prawn to name but a few - preceded spicy chicken wings and ingenious vegetarian sizzling prawns. They look like king prawns, they taste like them, they even have the same texture, but they are cunningly fashioned from tofu. Incredible.
Indeed no vegetarian need settle for a mushroom curry here. As you may expect, bean curd features heavily on the menu alongside not only fried soya bean strips but mock chicken, duck and incredibly even sea bass. My kung po style chilli bean curd was fabulously feisty, with crisp vegetables and oodles of crunchy cashews.
Meat-eaters can select from beef, lamb, pork, duck, chicken and a plethora of seafood dishes. My guest's deep-fried monkfish in a sweet chilli sauce was a triumph of clean flavours and good textures, with chunks of this versatile, sparklingly fresh fish encased in a light batter you'd hardly know was there, perfectly complemented by a delightful egg fried rice.
For a Monday night the atmosphere was convivial with the majority of the tables spoken for and the staff couldn't have been more attentive. Here's to the next 20 successful years.