I want to like Chinese food, I really do. However, I can’t be cheaply seduced by salt, sugar and bright colours forever. Mercifully, Tang Preston fought against stereotypically luminous Chinese cuisine, with authentic dishes that thankfully did without fortune cookies.
Tang Preston’s vivacious manager Rob brought the restaurant to life: his omnipresence ensured diners were kept happy and his polite team organised. Rob happily elaborated on what was a potentially intimidating menu, covering Dim Sum, Cantonese and Sichuan cuisines. Perhaps the Chicken Feet or Fish Heads won’t tempt, but take his advice and break free from self-imposed Sweet N Sour Chicken prison. Tang Preston had a broader ingredient list than any local Chinese restaurant – don’t waste the opportunity for exploration
Regarding atmosphere, Tang Preston had a sparse philosophy to interior design. The PowerPoint menu presentation seemed unnecessary. Call me old fashioned, but I can do without rotating images of stomach and intestines – a humble Specials Board would suffice. More importantly, Tang Preston was spotlessly clean and populated by the local Chinese contingent, suggesting an authentic kitchen.
The Hot & Sour Soup was rich and thick, a little gloopy, but I found that strangely comforting. Is dipping prawn crackers into soup poor etiquette? Regardless, I was a Pavlovian dog to the sound of them sensually sizzling. It was packed with vinegary, peppery flavours that did me good. However, the vegetables were flaccid, not crunchy; thus, the dish lacked texture.
The Deep Fried Aubergines with their fluffy centres and crispy skins were so moreish they should be criminalised. The salty, chilli crumby bits were fiercely fought over and the best thing in the restaurant. They made a great alternative to chips, although weren’t any healthier.
The oddly named Char Siu Honey Roast were porky clouds, without an equivalent in British cuisine. They had a spongecake-like texture, punctuated by bits of bacon. The aubergines I could’ve eaten until my heart stopped or the restaurant closed. However, the Char Siu were deceptively filling, and prohibitively sweet to stop me from wanting more than a couple.
As with everything at Tang Preston, the Duck Chow Mein was very generously proportioned. I would have liked to have traded a bit more duck for loads fewer noodles, as there was a daunting amount. The duck itself was well cooked, while the Chow Mein had a good selection of lightly cooked vegetables
Peking peeking out. Like a Thai Massage, I found the dish oily, but certainly enjoyable. It provided 3,000% of my RDA of MSG, but hey, it was the weekend. A Chicken Curry dish didn’t fare quite so well, offering more salt than chicken.
If anyone eats: Soup, Dim Sum, the main course and then asks for the dessert menu, lock them up as a menace to society. Tang Preston can’t sell more than two hundred desserts a year – there just aren’t enough morbidly obese people in waddling distance. Tang Preston is a small, industrious restaurant, providing warm welcomes, generous portions, an interesting menu in a casual atmosphere – try it out.
Atmosphere 5 Cost 9 Quality 7 Service 8