TANG Restaurant

TANTALIZING TANG SET TO OPEN IN SANDTON

TANG, a fresh new offering promises to bring a world-class experience to the Sandton foodie scene, overlooking Nelson Mandela Square.

 

  • TANG will combine a culinary journey complemented by an Asian tropical setting.
  • The restaurant will take up 650 sqm, the space formerly occupied by Wangthai Sandton.
  • TANG will also have a 60-seater Moët & Chandon bar spilling out onto the terrace overlooking the square.
  • Visit www.sandtontimes.co.za for more stories.

 

The Asian luxury restaurant and bar, designed by award winning Tristan Du Plessis and set in one of Joburg’s most iconic addresses in Sandton, marks a return to the city’s restaurant scene by hospitality entrepreneur Nicky van Der Walt.

 

Van Der Walt, who cut his teeth at just 20 years old when he opened his first restaurant in the city’s busy Rosebank precinct – and who drew kudos after taking over the celebrated Greenside address, Circle, and opening 1886 – is set to unveil TANG in the sprawling Nelson Mandela Square.

 

During an interview on The Sandton Times Podcast, van Der Walt shared the inspiration behind TANG’s offering.

 

I’ve eaten all over the world, including places like Hakkasan, ZUMA and Nobu and I’ve taken the best of Japanese izakaya, which focuses on robata-style charcoal cooking and blended that with classical Cantonese dishes.

// TANG Owner, Nicky van Der Walt

 

The seasoned businessman, who has until recently worked on various hotel and beach club projects in Cape Town and abroad, has assembled an award-winning team of culinary talents led by seasoned chefs Lai Kuan Geo and Wesley Chen. Chef Kuan, nominated at the Eat Out Awards for Best Asian Restaurant and the American Express Platinum Fine Dining Award, brings a wealth of Pan-Asian cooking expertise. The chef, whose extensive culinary resume includes consulting chef duties to five-star hotels in the Maldives, India, Turkey. Thailand, Malaysia and Vietnam – and who drew industry kudos during his three-year stint at Hout Bay’s celebrated Kitima at the Kronendal – will be responsible for TANG’s sumptuous Pan Asian flavours.

 

Chef Chen, most recently Executive Chef at Cape Town’s top authentic Asian restaurant, Boudha Lounge, and who previously headed the kitchen at popular Cape Town Cantonese and Sichuan cuisine spot Mr Chan, will be take on the role of Chef de Cuisine. The chef, whose extensive experience includes a ten-year stint spanning Tao Yuen and Tong Lok under the same ownership, will ensure that the house’s classic Cantonese dishes will adhere to the top quality he is renowned for to tantalise taste buds.

 

Meanwhile, chef Vixa Kalenga, who has worked at famed Willoughby’s in Cape Town as well as group chef for the Kove collection and who holds extensive cuisine consulting experience (most recently at the hot new modern Greek restaurant, Ethos, in Morningside, Sandton) will hold Executive chef responsibilities.

 

Tristan Du Plessis, the global winner of the 2019 Restaurant and Design Awards, has infused the space with his signature luxe – an edge style, underscored by a strong focus on elemental design. Inspired by the works of acclaimed architect, Marcio Kogan and the modern tropical movement, the restaurant will have a restrained minimalist luxe feel using materials including imported marble, honed travertine and granite.

 

TANG Restaurant

I have loved this site for over 20 years, and knew it would be the perfect setting to showcase what I believe a Pan Asian offering should be – high end, yet accessible luxury. Prepare yourself to be immersed in an oasis with a resort feel in the middle of Africa’s richest square mile on par with the best Dubai, London or Miami has to offer.

// TANG Owner, Nicky van Der Walt

 

TANG’s signature dishes will include Peking Duck, Black Cod Miso, Yellowtail sashimi, Wagyu Tomahawk steaks done on robata grills and a vast sushi and wok selection. Focus will be on Japanese Izakaya style dishes and classic Cantonese style cooking.

 

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Sandton Times Correspondent

Sandton Times Correspondent

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