Sango Menu

Sango Restaurant Review:

When thousands of Chinese immigrants arrived in Jamaica early in the last century, they brought along recipes from home. Adaption to Caribbean ingredients did the rest, producing a cuisine similar to Chinese-American food but a bit more tropical. So a Jamaican-Chinese restaurant makes sense, especially when the foods from each culture are given separate menu space. And Chinese items at Sango are fine, especially curried or sweet-sour seafood items. But the big portions of low-priced, pungently-spiced Jamaican specialties are the true ticket here. Try to dine on a Wednesday, when the rotating menu features pepper pot soup and succulent chunks of piquant jerked pork or chicken; the same jerk dishes, plus ribs, are available on Fridays and Saturdays (when authentic ackee and codfish is also a special). Tangy escoveitch fish is a treat any day. The small dining area is short on atmosphere, but makes up for it in lively local people-watching.