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Horsing around at the Yangtze by Des Britten
The Yangtze may extract a few more dollars out of you than the safe and predictable establishments,
but it's a giant step up to a more polished and professional approach. For me, it was like meeting
up with an old friend after a long absence.
Dominion Post - 23/2/2002
Grand lady becomes a dowager by David Burton
San Choi Bau, the classic "lettuce bun", is a great test of a Chinese restaurant,
since it is so ubiquitous. At its best, San Choi Bau comprises lettuce cups filled with a
wok-fried selection of pork (sometimes chicken), bamboo shoot, water chestnuts and spring onions,
all finely diced (but not so fine you don't experience the startling array of textures,
from chewy to crunchy), gingery and garlicky, with hints of rice wine, soy and oyster sauce.
That pretty much sums up the version emerging from Yangtze's kitchen, which had the good sense
to send out the filling and the iceberg lettuce cups separately, the latter still dripping
from the iced water in which they'd been left to crisp.
Dominion Post - 12/6/2003
The curious and the comfortable by Des Briitten
While the menu is loaded with the predictables, there seems to be an effort to show a little
cunning. Crisp tan beef had the natty chatty Humphrey in full flight, urging me to have a go.
It materialised as thick fingers of tender beef, wrapped in an ultra crisp coating of
"something". He played Chinese chequers with me, sliding here and there and up and down,
giving nothing away as to what this "devilishly clever coating" might be.
You should try this. The food here never disappoints and the new twists and turns it's taking
offers a nice diversion from the usual Chinese choices and, of course, there's always a
helping of Humphrey to help things along.
Dominion - 20/5/2000