Yang Garden Restaurant
Description
Duck breast, grilled tuna and an entrecôte cooked properly are the reason Yang Garden has a reservation problem. The kitchen treats fire seriously, then backs it up with sharp small plates: smoked prawns, lobster bisque, pomelo salad and fig with goat’s cheese.
Khanom jean with lobster is the clever local-meets-polished dish, while the truffle mashed potato has enough fans to qualify as a minor cult. Fresh oysters, premium cold cuts and a rib eye with fries fill out a menu built for lingering over several courses. Leave room for the Milk Bar crack pie; it is absurdly moreish (a small structural failure in personal discipline).
The garden behind the battered sign is all low lighting, separate seating corners, soft music and two bars. It feels designed for a proper night out, with cocktails and a deep Bordeaux-led wine list doing far more than island restaurant duty.
Yang Garden suits Foodies and Splurge dinners, especially anyone bored of another standard beach-road meal. Portions run small, so order broadly and share; the point is the spread, not one heroic plate.
Highlights
- Khanom jean with lobster, smoked prawns and lobster bisque add real range
- Serious wine list with Bordeaux alongside polished cocktails
- Lush garden dining with several distinct seating areas and two bars
- Portions are small enough that a full dinner needs several dishes
- Reservations are often needed for dinner
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