Asian Fusion at Kenny Tangs (50% Off). Three Options Available.

Coral Springs

Value Discount You Save
$60 50% $30
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In a Nutshell

Accomplished Head Chef Kenny Tang curates menu of high-end fusion fare including roast duck and pan-seared Scottish salmon

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. Not valid for happy hour specials, discounted menus or current promotions. Reservation required. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Three Options

  • $30 for $60 worth of Asian fusion
  • $50 for $100 worth of Asian fusion
  • $20 for $40 worth of Asian fusion for carry-out
  • See the full menu

Kenny Tang's

Kenny Tang, the chef behind eponymous eatery Kenny Tangs, began his culinary career more than three decades ago. Under the tutelage of one of China's most distinguished chefs, he learned to craft exquisite dim sum in the Chinese tradition. Today, he continues to create savory dumplings, wontons, and other traditional dim sum treats, but has also designed his own arsenal of upscale Asian-fusion dishes. His menu has won fans across the nation, including big-name politicians such as George W. Bush and Barack Obama.

On a typical night at Kenny Tangs, the kitchen fills with the aroma of whole ducks roasting and tender beef sizzling in woks with fragrant orange peel. Chefs sauté noodles with ingredients such as barbecue pork or wild mushrooms, and sear filets of Scottish salmon. Guests can end their meals on a sweet note by ordering dessert such as banana rolls or green tea ice cream, or by pulling their best Shirley Temple impression while tipping the waiter.

Customer Reviews

Food is very good, service not so.
Eloise W. · November 16, 2014
Wonderful food and service. A delightful evening. We'll be back.
Abbey D. · October 31, 2014
Go hungry! The very best....
Howard R. · October 30, 2014

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