I have a prejudice against restaurants in basements. They just never seem quite as good as you hope they’ll be (or as good as they think of themselves). Irrational, yes – but based on some experience. The Little Yang Sing is my exception that proves the rule. There’s good service, generally delivered with a smile (not a given in Chinatown), a decent menu that covers most of our bases and, for sure, nice food. Oh, and crockery comes properly warmed through, so your food isn’t going to go cold as soon as you look at it. Currently, probably the best place in Chinatown.
Starters came from the dim sum section of the menu. We’ve had the har kau before and rate it quite highly – the prawn filling nicely steamed through without any detriment to the texture of the wrapper. A new one for us was war tip – another dumpling, this time shaped like a small pasty and filled with pork. It’s very lightly fried, so the wrapper goes crispy in parts. They serve a very simple dipping sauce – just Chinese black vinegar enhanced with a few shreds of ginger.
We generally don’t care if something may not be “authentic” but we do care that it’s tasty. And Kung Po vegetables are very tasty. Good mix of veg including carrot, pak choi, Chinese lettuce, water chestnuts and peanuts. And a hot, slightly sweet, sauce that wouldn’t have been out of place in a very authentic Gong Bao dish in our favourite Sichuan restaurant. The other main was OK, but only OK. Described as “chicken in a satay and peanut sauce”, the dish was only on nodding terms with peanuts but the sauce was pleasantly savoury and had quite a chilli hit to it. There’s sliced chicken, onion and green pepper. We shared an order of steamed rice which was nice and fluffy.