Tang Gourmet

Rice noodles stir-fried in a wok with eggs, bean sprouts, and a sweet and sour tamarind sauce. Topped with crushed peanuts.

Jasmine rice stir-fried in a wok with vegetables, eggs, and Asian seasonings.

White rice plate accompanied by a main dish of meat or vegetables in sauce.

Classic fried rice with peas and eggs, enhanced with pieces of sweet and savory lacquered pork.

Yellow noodles stir-fried in a wok with chicken pieces and crisp vegetables.

Rice served with shrimp stir-fried in a spicy and flavorful sauce.

Tender marinated beef stir-fried, served with rice (often tomato-based) and a fried egg.

Simple, golden and fluffy fried dough.

Fried dough ball coated with sesame seeds, crispy on the outside.

Fresh rolls in a rice paper wrapper, filled with vermicelli, lettuce, herbs, and shrimp.

Crab shell filled with a meat and crab mixture, fried.

Boneless chicken wing stuffed with a savory filling, then fried.

Crispy taro fritter with a meat filling.

Fried turnover filled with a seafood mix.

Crispy pastry triangle filled with spicy minced meat with curry.

Savory cake made from white radish and rice flour, tender texture, pan-fried.

Soft white steamed bun filled with sweet and savory lacquered pork (Char Siu).

White steamed bun filled with seasoned minced pork.

Whole duck roasted Cantonese style, shiny red skin and juicy meat.

Half roasted lacquered duck.

Quarter of roasted lacquered duck.

Roasted duck prepared butterfly style (Pipa lute shape), very crispy skin and fragrant meat.

Roasted duck marinated in a five-spice Chinese blend.

Chicken poached in an aromatic soy sauce, tender meat and colored skin.

Roasted pork belly with puffed and very crispy skin (Siu Yuk).

Marinated pork shoulder roasted on the barbecue (Char Siu), sweet flavor and tender texture.

Lacquered pork cartilage pieces, with a crunchy texture.

Chicken drumettes marinated in five spices and roasted.

Assortment of offal simmered in a spiced broth.

Pork knuckle braised with five spices, meltingly tender meat.

Duck wings braised with five spices.

Whole young rooster, roasted and lacquered.

Roasted chicken thigh with lacquered skin.

Slices of lacquered duck served on a portion of white rice, topped with sauce.

Pieces of roasted pork with crispy skin served over rice.

Slices of sweet and savory lacquered pork served over rice.

Rice dish served with two types of roasted meats of your choice (e.g., lacquered pork and duck).

Whole suckling pig roasted with golden, crispy skin. Ideal for banquets.

Half roasted lacquered suckling pig.

Whole roasted suckling pig.