The City Garden Takeaway Menu

Sauce comes first here, protein second. The Chefs Specialties section works as a set of four house treatments, Five Spice, Black Pepper, Hot Toss and Chi Lor with cashew nuts, each applied across king prawn, roast duck, chicken and beef. That same logic repeats through the Jeung Po, Kung Po, Szechuan and satay listings, which add char siu to the run. Roast duck earns a fourteen-dish section of its own, going well past crispy-with-plum into oyster sauce, black bean, ginger and spring onion, and bamboo shoots with water chestnuts. Vegetarians are handled as a full protein rather than an afterthought, with thirteen mixed-vegetable dishes tracking the same sauces. Two soups sit outside the usual Cantonese set, a Korean-style vegetable and a Taiwanese Shui Nyau, and the appetisers lean on aromatic duck by the quarter or half, crispy curry corners and salt-and-pepper spare ribs.

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