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Review: A tantalizing Asian culinary fusion at TANG V&A Waterfront

TANG Asian Restaurant & Bar is the latest hotspot in the Mother City to indulge your senses in luxury cuisine.

Situated in the V&A Waterfront with magnificent views of Table Mountain and iconic yacht harbour, the restaurant is inspired by Asian culture and cuisine.

Image: Supplied

Upon arrival, you are greeted by a signature marble water feature and exquisite cherry blossom display, immersing you into this sensual eatery.

The space is edgy and airy, featuring an abundance of natural light, exposed wooden beams, earthy tones and natural textures.

I was lucky enough to be treated to a menu tasting at this newly-opened restaurant.

After being welcomed by a friendly concierge at the front desk and whisked away to my corner table for two, we were greeted by an attentive waiter who presented us with traditional Japanese oshibori – compressed towels that expand when damp, and are used by guests for cleansing their hands.

Hand towel buttons

Next, the store manager enlightened us on the inspiration behind the menu: Contemporary Japanese izakayas and classic Cantonese dishes.

Tang’s waterside location means the freshest sea-food and produce also feature heavily in its offerings.

Under the guidance of Executive Chef Vixa Kalenga, the menu is curated with numerous staples including lobster and caviar, soft-shell crab, wagyu beef, peking duck, dim sum, and scallops, to name a few. He mentions how Thai influences have also been thrown into the mix.

For starters, we chose an array of options to whet out appetite. The spinach and cream cheese dumplings were tasty and moist while the tuna tataki provided a sweet and spicy kick. The rock shrimp and spicy veg tempura were divine, which we followed up with a tangy and meaty sea bass satay.

A seafood starter buffet.

The main course was just as satisfying, featuring a selection of izakaya small plates, sushi, noodle bowls, robata-grilled dishes, and wok concoctions.

According to Kalenga, Tang’s speciality black cod is something he’s particularly proud of. “We worked really hard to make it our own. We’ve combined two different sauces and flavour sensations to make the dish unique to us,” he says.

After a hearty meal, we still had space for perhaps the most exciting part of our experience – the dessert menu. We were presented with a buffet of decadent desserts incorporating a flavor infusion of yuzu, matcha, ginger, and sesame. The chocolate fondant and sago pudding were personal favourites of mine - and I’ll definitely be back for more.

Desserts galore

‘Tang’, as the name suggests, is that delectable zesty flavour that sets our taste buds alight. After a tantalizing Asian culinary journey, I can attest that the food indeed lives up to its name, while the atmosphere is informed by the same special touch.

Visit TANG at shop 153, Victoria Wharf, V&A Waterfront, Cape Town. Visit

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