Having recently opened in December 2022, TANG V&A Waterfront is the second in the MIRAMAR Collection by entrepreneur and dedicated foodie, Nicky van der Walt. This luxury Asian restaurant and bar brings a sensory dining experience like no other, coupled with excellent service and even better food.
The concept was to create a luxury eatery with an edgier style, having the interiors designed by award-winning interior architect Tristan Du Plessis. While the colour palette may be lighter in shades to suit the ocean-side location, the other elements of design remained similar to its Johannesburg counterpart with the classic oak panels, marble countertop and cascading waterfall on arrival. The restaurant has a restrained minimalist luxe feel featuring classic materials like imported marble, honed travertine, and granite, with a strong focus on elemental design.
The luxurious take on the contemporary Japanese izakaya style of dining and classic Cantonese-style cooking transports diners on a culinary journey with their Asian flavours. To elaborate a bit more, an izakaya is a relaxed, informal venue, in which diners can enjoy a wide selection of tastes, while Cantonese cooking needs no introduction. It’s informed and influenced by the region’s long history as a trading hub and makes use of a range of palate-tickling ingredients and spices. TANG honed in on the idea of sharing plates of food among friends and family as conversation flows freely and the flavours explode in your mouth.
Starters or smaller plates as they are referred to on the menu, consisted of a tantalising selection of oysters dressed in truffles, oils and pickled onions, sea bass skewers, rock shrimp smothered in sauce, soft shell crab battered and fried and a tuna takari to name a few. Every flavour spoke volumes and really allowed the food to shine.
TANG’s signature dish, and Chef Vixa’s personal favourite, the black cod miso, is not just a piece of fish but probably one of the best cooked plates of food possible. The perfect flake, along with the flavour profile really justifies this as being one of their top dishes. Other dishes that are already firm favourites include the salmon with wasabi mash , the classic wagyu and the extensive sushi menu with beautiful accompaniments. The evening is finished off with a warm cup of tea, a Japanese tradition, infused with lemon, ginger, mint and rooibos to soothe the soul and end the night off on a high.
“Our aim is to celebrate everything the Tang era stood for as a reflection of our own uniquely cosmopolitan culture right here in South Africa,” says Nicky Van der Walt. From the relaxed environment to the delicious smells that permeate the air, TANG is the new hotspot for all things luxe and delicious, so be sure to add it to your restaurant list.
