Tangs Garden Takeaway Menu

Every dish on this menu carries its Chinese name alongside the English one, which tells you something about who it was written for. The structure is a grid: chicken, beef, pork, char siu, duck and king prawn each get a full section, and each is worked through the same set of treatments — black bean, oyster, satay, cashew nut, ginger and spring onion, Teo Chew, Szechuan, chilli bean, plum. Roast pork gets its own dedicated list rather than being folded into the pork one, and the curry section is built the same way, with a mushroom variant of nearly every meat. Chow mein and fried rice are ordered dry or with sauce, a distinction repeated across duck, beef and king prawn versions. The Special Dishes section is where Thai cooking appears — Thai curries with chicken, beef, king prawn or beancurd, plus Thai fried rice and chow mein — and where beancurd is taken seriously, in black bean, satay, salt and pepper, sweet and sour and hot and spicy forms.

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