Come and join us for lunch at the FedByTang supperclub! You will be munching in our cosy dining room which sits up to eight people. The menu features fresh and tasty traditional Chinese home cooking, with a few unique creations thrown in along the way.
Chinese soup and nibbles
Soy sauce fried prawns with chilli, ginger and spring onion
Triple cooked mui-choi pork belly
Pan fried sea bass with Chinese chives
Dessert and Chinese tea
Please BYO. Our menu usually contains meat and shellfish, and may include dairy, nuts and wheat. Please contact us (email: FeedTheTang@gmail.com) before booking if you have any food allergies or dietary requirements.
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18 Mar 13 by The F World
23 Aug 12 by The F- World
29 Jul 12 by Peaches and Donuts
22 Jul 12 by Going With My Gut
Cherry and her 'front of the house' Vibi were perfect hosts with a fantastic menu. They made us feel at home at once, offering fresh melon juice with ice/ or the south east london local gin if you pleased.
Starters were delicate and surprising, especially the light pork rib soup with papaya.
Stuffed chicken wings without bones (so much work!), and so delicious.
The highlight was definitely the , as someone at the table directly translated 'saliva chicken', or mouth-watering chicken, which both are fitting descriptions for a lovely juicy and spicy chicken dish with Szechuan influence. Beautiful, delicious chili prawns helped me turn my white tee shirt into something a bit more colourful.
Every dish was expertly presented, so cameras were clicking all the time.
I did not need any other food for the rest of the day, as helpings were so generous on the sharing platters
I have never been in the company of so many foodies at one table at the same time and enjoyed every minute of it.
Cherry's cooking is creative, dedicated and all about the little touches. The fact that lunch was served around a large dining table made the experience wholly communal, and the shared food bowls helped in that respect too! No wrestling for the last few morsels was necessary, however, as servings were plentiful.
I'm relatively ignorant of HK cuisine but judging by yesterday it seems to offer a wide fusion of Chinese, some Japansese and Western twists. I won't go into detail on the food served as someone, far more knowledgeable, has done so before me at the previous Tang event, but will mention the highlights for me:
Starter broth of papaya and pork rib was refreshing, the meat tender and fatty, cut by the sweet-sourness (no reference to generic menu items intended!) of the fruit.
Egg. Eggs are ace in general, and this one ticked so many sensory boxes i wanted to freeze time and remain suspended at that moment for much, much longer. These were soft-cooked in stock and soy i believe, cut in half, and bonito flakes and salmon roe submerged in the orange yolk. Wow.
Another highlight was the aptly named Mouth-watering chicken, cooked with sechzuan peppers and as succulant as can be.
Seabass - perfectly cooked bite-size piece, tender meat and crispy skin, with chinese chives, carrots and ginger.
I feel almost bad neglecting to mention the other items but these were the clear standout winners for me.
The food is great, the price is right (especially as it's BYO) and the company is pleasant - what more could you ask for! Oh yeah, Cherry - please move to North London?... Only kidding!
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