Gourmet Traveller


You’ve recently pivoted to a takeaway-only menu and offer DIY take-home packs. What challenges have you faced with this? It’s not just food that contributes to the feeling of visiting a restaurant. It’s when you first walk in and the greeting you get; when you first look at the menu, feel the paper; it’s everything. The food is a big part, of course, but there are a number of other things that contribute. We thought really hard about how we wanted to do these packs, as well as the takeaway and delivery. We still want it to be what Sang was before this happened. We want people to think: “This is the Sang that I remember.”

Everything on the menu now is what we eat and

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