This was our first trip into the city to eat since November. And what was particularly reassuring is that, unlike most restaurants, Little Yang Sing has kept its important Covid-secure measures in place. All the staff still wear masks (and have signs asking customers to do the same when moving to/from your table). Tables are generally well spaced and, where they cannot be, they’ve kept the glass screens in place from when they installed them after the first lockdown. As always, service was entirely on the ball.
As for the food, we shared a couple of dim sum. Well made steamed scallop and prawn dumplings (带子饺 ) and, for a texture contrast, nicely crispy vegetarian spring rolls ( 斋春卷 ). There’s a dipping sauce made mainly from Worcestershire Sauce. It works.
As for mains, we also did a bit of sharing. OK, I actually mean I hoovered up my partner’s leftover scoff. That was a very untraditional kung po vegetables
(宫保什菜. In the past, it’s been very good here, with the saucing flavours very much hitting the mark of gong bao dishes at the Sichuan restaurant round the corner. However, this time, whilst it was still very pleasant, it lacked the vibrancy of the past and felt more like a bog standard veggie stirfry, to which a bit of chilli had been added and a couple or so cashew nuts thrown in. Much, much better was a very generous portion of char sui pork (热密汁叉烧) . It was very lean but not overcooked with the sweet spice of hoisin on its rim and a contrasting drizzle of quite salty soy sauce. Delish. We ate ithem with steamed rice.
Good dinner.
