Since opening its doors in 2021 on the iconic Nelson Mandela Square, TANG has emerged as a culinary haven that has quickly become synonymous with luxury, exceptional flavours, and unique dining experiences.
- Inspired by the contemporary Japanese izakayas and classic Cantonese eateries of Hong Kong, TANG has redefined the fine dining scene in South Africa.
- With a strong presence in Sandton, Cape Town, and international expansion into Dubai, TANG has firmly placed itself on the world stage, and its success story continues to unfold.
- As TANG continues to expand its footprint across the globe, it looks to remain committed to staying true to its roots.
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TANG’s journey began in Sandton, where it established itself as a must-visit destination for food lovers seeking a sensory dining experience that celebrates the best of Japanese and Cantonese cuisine. Its bold fusion of flavours, attention to detail, and attentive hospitality have made it a standout in the competitive South African dining landscape. As a result, TANG has garnered a dedicated following, attracting both loyal local and international guests.
But TANG’s ambitions have never been confined to South Africa. In December 2024, TANG made its mark internationally with the opening of TANG Dubai at the prestigious Palace Downtown Hotel. This monumental 16’000-square-foot venue offers breath-taking views of the Burj Khalifa and the Dubai Fountain while serving up the same signature flavours that have made TANG a brand.
The Sandton Times caught a flight on FlySafair for a special trip to TANG Cape Town to celebrate Valentine’s Day, but with a twist. Rather than the usual romantic clichés, the team opted to celebrate their love for good food. And what better way to do so than by visiting one of TANG’s most celebrated outposts at the V&A Waterfront?
Upon arrival, the unmistakable warmth of TANG’s founder and owner, Nicky van der Walt, greeted us alongside his beautiful wife Lee-Ann Liebenberg. It was immediately clear that Nicky’s passion for TANG runs deep, and the pride he takes in the brand’s achievements was palpable. TANG’s atmosphere, offering spectacular harbour views and a sleek modern design, provided the perfect backdrop for a memorable dining experience.
For TANG, 2024 has been a year of remarkable achievements. The brand has earned multiple prestigious awards, including recognition from the South African Restaurant Awards, World Culinary Awards, Luxury Lifestyle Awards, and the World Luxury Restaurant Awards. In South Africa, TANG Cape Town was honoured as the Best Restaurant in Cape Town 2024, while TANG Sandton was celebrated for its World-Class Service and inclusion in the Top 100 Restaurants of the World 2024.
At TANG, dining is more than just a meal; it’s an immersive experience that engages all the senses. The menu is a celebration of the diverse and complex flavours of Asia, offering a mix of small plates, dim sum, tacos, salads, wok-fried dishes, and signature large plates – there is something for everyone. From the delicate Tuna Tataki with onion ponzu and citrus soy to the bold Mongolian Beef with crispy beef, ginger, garlic, and chilli, each dish is a harmonious blend of texture, flavour, and presentation.
During our visit, we were guided by the attentive staff to try a selection of dishes that showcased TANG’s culinary mastery. The Kushiaki Salmon skewers, hibachi-grilled with sweet soy and sesame oil, offered a delicate balance of smoky richness and umami. Meanwhile, the Tuna Tataki with its vibrant ponzu dressing set the tone for a meal filled with bold and innovative flavours.
For mains, we indulged in TANG’s latest addition to the menu, the Mongolian Beef. Crispy and aromatic, with the perfect combination of sweet, sour, and spicy notes, it was a standout dish. But be warned, it comes with a spicy kick! We also sampled the Gyoza selection, which included perfectly hand-folded dumplings, filled with a variety of fillings, each more delicious than the last.
One cannot visit TANG without experiencing its notable desserts. We savoured the Mandarin Crêpe Suzette, flambéed with Grand Marnier and accompanied by refreshing orange sake sorbet, as well as the Vietnamese Tiramisu, a rich and bittersweet indulgence made with Vietnamese coffee and matcha chocolate shaving.
As Nicky reflects on these achievements, he acknowledges that the success of TANG is a result of the dedication and passion of its team.
Winning these awards is a significant endorsement of our hard work – the quality, the service, and innovations that TANG offers. These accolades have reinforced our brand’s reputation on the world stage while boosting the morale of our staff.
// TANG Founder and Owner, Nicky van der Walt
The focus will be on delivering world-class dining experiences, honouring the traditions of Asian cuisine, and continuously innovating to meet the demands of discerning diners.
From a business perspective, winning these types of awards sets new standards of excellence and innovation in culinary techniques, customer service, and management that we will continue to pursue and exceed in 2025.
// TANG Founder and Owner, Nicky van der Walt
As we left TANG Cape Town, it was clear that this is not just a restaurant; it’s an experience to be savoured. Whether in South Africa or Dubai, TANG’s dedication to redefining dining with its signature style, will continue to captivate and inspire food lovers around the world.
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