Where to find shawarma nirvana and pastry perfection in the South End

My brother and sister-in-law had a baby last month — my first niece! — and I figured that if I was going to stop by for baby snuggles, I better bring a good lunch.

That’s the thing about being a nursing mom: You go from fine to ravenously hungry at the drop of a hat, and whatever you’re eating has to be both filling and edible while holding a baby. That’s where Renton’s Shawarma Tiger comes in.

Located in a quirky little strip mall right near Clyde’s Southern barbecue (a great spot for cornbread and ribs), Shawarma Tiger serves up shawarma, gyros, falafel and more in a small space with just a handful of tables. A massive TV tucked into a corner plays soccer highlights as the guys behind the counter whip up your meal, grilling chicken, lamb and beef to order.

I ordered two of the shawarma sandwiches (one with chicken and the other with lamb and beef; $12.45), the tiger plate ($15.99) and a side of grape leaves ($5.99).

The shawarma is more wrap than sandwich, getting served in a 12-inch pita that’s been perfectly grilled until slightly crisp. The lamb and beef gyro meat is well spiced and super tender. There’s lettuce, tomatoes and onion all tucked in there as well and it comes with a side of tangy, spiced yogurt sauce. Same goes for the chicken shawarma.

The tiger plate is a massive pile of crispy crinkle-cut fries smothered in feta, lemony yogurt sauce, grilled chicken and a sprinkling of sumac. The fries get a little squidgy due to all the creamy dairy, but they remain excellent. A tiger plate and one shawarma sandwich would be enough for two hungry people.

The grape leaves — stuffed with herbed rice and a hit of pepper that lingers — are served cold with more yogurt sauce. They keep well overnight if you just can’t get to them immediately. If it wasn’t so far from my house, Shawarma Tiger would be in my weekly lunch rotation, no questions asked.

Elsewhere in the South End, I lured a friend to Kent’s Great Wall Shopping Mall with the promise of roast duck at Imperial Garden. Alas, the day we arrived, Imperial Garden was closed and signage outside said “we are closed due to an accident.” Calls to the business went unanswered.

Undeterred in our pursuit of duck, we landed on the other side of the mall at V Garden, where half a Peking duck set us back $24.95. Burnished to a deep mahogany and served with a half-dozen squishy buns and a side of black bean sauce, this duck was crackle-crisp and juicy. A whole duck is also available for $47.95.

Also lovely at V Garden: the dry salt and pepper crispy soft tofu ($15.95). They are a bit on the salty side, but I am convinced there’s a magician in the kitchen at V Garden, because magic is the only way this tofu can boast such a thin, crisp batter and also give way to something so creamy and custardy. Chef’s kiss.

The massive menu at V Garden ensures there’s something for everyone. We saw plenty of tables digging into clay pots overflowing with fish and sizzle plates stacked with sticky glazed beef ribs. We also tried the Szechuan broccoli ($11.95) and the chubby Shanghai stir-fried noodles ($11.95). The broccoli was more of a sweet spicy than a numbing Szechuan while the stir-fried noodles came tangled with tender strips of pork and crunchy bok choy. Both were perfectly lovely iterations of classic dishes.

One final stop at the Great Wall was Mei Wa Bakery, where there’s a full assortment of dim sum dumplings, savory pastries and whole cakes. Amid the hot dog buns, Portuguese egg tarts and har gow, there are two items that I went absolutely feral for.

First is the buttercream bun ($2.95), a split-top bun rolled in a fine, delicate dusting of coconut and filled with buttercream frosting. There’s a hint of salt there from the bun, too. If you’re a coconut lover, this is incredible.

The second is the green onion bun ($2.25), a knotted bun with a sprinkling of salty green onion slivers baked right on top. It’s the perfect savory, squishy roll that could be eaten alone or sliced and used as a sandwich bun.