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Critically acclaimed since opening in the early 1980s, Yang Sing has long been synonymous with good Cantonese cookery in central Manchester. The dining room is vast, and the menu similarly lengthy. The restaurant specialises in dim sum, and a sharing platter didn’t disappoint: cuttlefish cake was coated in crisp panko breadcrumbs; steamed Shanghai-style pork dumpling had been enriched with black truffle; and steamed prawn red-root spinach dumpling tasted fresh and light. Appetisers, however, were hit and miss: salt and pepper pork belly ribs seemed under-seasoned, while a steamed scallop with premium soy and green bean vermicelli was salty (although not unpleasantly so). Mains courses delivered bags of flavour: double-cooked crispy chilli beef was chewy and slightly sweet with a good balance of heat; spicy lemongrass chicken was tender and fragrant. With its brisk, understated service, large tables, and good-value banqueting options, Yang Sing is especially suited to larger groups.
It’s a cliche, but in truth the Yang Sing is an institution. While we visited and indulged we saw families and people on dates, business meetings conducted over noodles and dim sum, tourists and those just out for a quiet evening alone.The restaurant itself is big. Very big. On quieter nights the main floor, on the same level as the kitchen, is the section that remains open, but a quick wander upstairs reveals more tables and chairs, enough to hold hundreds of people. The decor is dark and rich, and there are no tacky plastic dragons on the walls, this is mahogany and black, with spotlights above some of...
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