Second time dining at Tang's cuisine, the roast pigeon was the reason for our return visit. The skin was crispy, the meat tender and full of flavour, the temperature satisfyingly hot. We should have done like the first visit to have two birds each. Instead, we got the recommended roast beef short-ribs, which was a disappointment: the meat was roasted medium and nothing wrong with that if it were tender enough, but as it turned out, it was chewy with annoying sinews, plus the Chinese-style pepper sauce didn't really work with the meat, and it was a huge portion, so much that we didn't order anything else. In between the bird and the beef, we had the soup which was very good. We wanted to order the excellent ginger fried gai-lan we had last time but it was sadly out of season. Dessert was pretty standard.