Yank Sing 2 Go

Four pieces. Succulent shrimp embedded with crunchy sweet winter bamboo shoot tips and fashioned into a bonnet.

Four pieces. Diced pork, shrimp filling, and hand wrapped in fresh pasta skin and hand-formed into a fluted basket.

Six pieces. Northern Chinese style dumplings with minced pork, napa cabbage, scallions, ginger, and toasted sesame oil filling, steamed in a wok, and then shallow pan-fried.

Two pieces. A fluffy bread bun stuffed with nuggets of honey glazed BBQ pork.

Spring roll, two potstickers, two shrimp dumplings, two siu mye, steamed pork bun, and a custard tart.

One piece. Steamed lotus leaf parcel filled with glutinous sticky rice, diced BBQ pork, shiitake mushrooms, chicken, and shrimp.

BBQ pork, egg, long bean, and scallion (single portion)

BBQ pork, onion, celery, scallion, and beansprouts (single portion)

6 pieces. Dumplings with a kurobuta pork and napa cabbage filling served with a clear broth and vinegar on the side.

Four pieces. Cantonese spring rolls filled with a wok cooked mixture of hand-cut julienned chicken, cabbage, winter bamboo shoot tips, and scallions.

Four pieces. Succulent shrimp embedded with crunchy sweet winter bamboo shoot tips and fashioned into a bonnet.

Four pieces. Diced pork, shrimp filling, and hand wrapped in fresh pasta skin and hand-formed into a fluted basket.

6 pieces. Dumplings with a kurobuta pork and napa cabbage filling served with a clear broth and vinegar on the side.

Frizzled-topped pouch stuffed with a savory mild-curried vegetarian filling of rare Sichuan bamboo shoots, sun-dried bean curd and gingko nuts in a natural carrot juice colored dumpling. Three pieces.

Three pieces. Fresh vegetable filling of hand-chopped spinach, water chestnuts, carrots, shiitake mushrooms, and bamboo shoots in a natural chive juice colored dumpling.

Two pieces. A fluffy bread bun stuffed with nuggets of honey glazed BBQ pork.

One piece. Steamed lotus leaf parcel filled with glutinous sticky rice, diced BBQ pork, shiitake mushrooms, chicken, and shrimp.

Four pieces. Cantonese spring rolls filled with a wok cooked mixture of hand-cut julienned chicken, cabbage, winter bamboo shoot tips, and scallions.

Six pieces. Northern Chinese style dumplings with minced pork, napa cabbage, scallions, ginger, and toasted sesame oil filling, steamed in a wok, and then shallow pan-fried.

Whole plump shrimp, with a shrimp mousse croquette encasing, lightly battered and deep-fried until golden brown. Four pieces.

Served with a clear broth, choi sum vegetables, and yank sing chili pepper sauce on the side.

Served with a clear broth, choi sum vegetables, and yank sing chili pepper sauce on the side.

Served with a clear broth, choi sum vegetables and yank sing chili pepper sauce on the side

Served with a clear broth, choi sum vegetables and yank sing chili pepper sauce on the side.

Served with yellow chives and mushrooms (vegetarian)

BBQ pork, egg, long bean, and scallion (single portion)

BBQ pork, onion, celery, scallion, and beansprouts (single portion)

(single portion)

Stir-fried with chili pepper and scallion.

Stir-fried with Szechuan peppers.

Stir-fried with five-spice.

Served chilled with oyster sauce.

Served chilled with chili soy sauce.

Stir-fried with dried shrimp.

Spring roll, two potstickers, two shrimp dumplings, two siu mye, steamed pork bun, and a custard tart.

Spring roll, two potstickers, siu mye, chow mein, and fried rice.

750 ml.

Velvety smooth and sweet egg custard in a flaky pastry tart shell. Four pieces.

Light sticky rice-flour balls stuffed with sweet lotus seed puree, rolled in sesame seeds deep-fried until golden brown, and crusty.

Fragrant and light creme of golden ripe mango, served chilled.