May Flower Takeaway Menu

Main courses are built as a sauce-plus-base decision rather than a fixed dish: each one comes with boiled rice, chips, fried rice or soft noodles, and the sauce families are given their own sections — house special, kung po and tomato, chop suey and foo yung, satay and cashew nut, szechuan and OK sauce, sweet and sour, curry and mushroom. Vegetable and vegetarian dishes are listed as two separate boards rather than one. The appetiser counter is the most traditional part of the menu: aromatic chicken with pancakes, mussels in black bean sauce or with ginger and spring onion, salt and pepper spare ribs and chicken wings, crispy won ton, prawn sesame toast and seaweed. Noodle and rice dishes are set out separately again, including Singapore vermicelli and roast duck fried rice, and an English corner carries sirloin steak, mixed grill and liver and chips.

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