dinner Archives | Visi

Zen & The Art of Luxe Cuisine

Michaela Stehr — Thu, 07 Oct 2021 06:00:00 +0000

PHOTOS Graeme Wood WORDS Zodwa Kumalo Valentine

We scoped out the design and sampled the Pan-Asian fare at Joburg’s much-talked-about new restaurant, Tang, which is now a finalist in the Restaurant and Bar Design Awards.

Clad in black and a mask, and sporting an enviable mohawk, the waitron pours warm, lemongrass-scented water into a ceramic vessel through a small hole. Two other holes are filled with small, tightly rolled towels. As I chat with friends over a chilled glass of recommended rosé, she instructs us to pop a towel into the water. It slowly blooms into a fluffy, bona fide napkin, and the table gasps with delight; we remark on how we’ve missed the little things – not least of them the pleasure of a midweek lunch out.

Apparently, many others have too, because Tang, the newest addition to Johannesburg’s restaurant scene, is surprisingly full. A group of businessmen converses jovially; tables dotted around the room are filled with couples canoodling; and elegantly dressed women laugh over sexy cocktails, bopping to Buddha Bar-esque sounds. The fare includes small plates, mains and bowls brimming with delicacies inspired by contemporary Japanese izakayas (similar to tapas bars) and Cantonese eateries of Hong Kong.

This means you get a taste of everything, from sushi, dim sum, tacos and salads to more substantial offerings in the form of a Robata grill (smoky cuts of meat prepared over fire, served with sauces and fries), decadent wok dishes and signature fare of Wagyu cheeseburger, soft-shell crab and Peking duck – a patron favourite. Chef de cuisine Wesley Chen, the former executive chef of Asian eatery Boudha Lounge, and chef Vixa Kalenga of Willoughby & Co fame are responsible for the menu.

Having opened its doors in May 2021, Tang has already earned its first accolade: the Hospitality Council’s Luxe Restaurant Award 2021. In keeping with this, owner and hospitality entrepreneur Nicky van der Walt has achieved a balance of luxe yet accessible dining.

With interiors by Tristan du Plessis, winner of Best Overall Restaurant at the 2019 Restaurant & Bar Design Awards, it’s an elegant, minimal environment with a darkly sexy energy – all marble, travertine, granite, timber and high ceilings, which are lowered by Dutch brand Moooi’s hanging basket lamps. There is no directional light in the restaurant, with a halo effect preferred to spotlights over tables. Nicky says he fell in love with the venue formerly occupied by Wang Thai restaurant, and spent many days imagining how he’d like to transform it. Inspired by Brazilian architect Marcio Kogan, who specialises in modern tropical design, Nicky wanted a pared-down space that’s not overly ornamental. “My brief to Tristan was ‘modern tropical’ – I wanted to bring the outside in, and create a jungle, Zen and luxury,” he says.

The covered courtyard overlooks Nelson Mandela Square, while the quiet all-white space with modular seating that flanks the right-hand side of the restaurant offers cosy proximity to the bar. Ask the barman to mix you The Sakura: gin, sake, cherry blossom, orange-flower water and lemon. “I wanted Tang to feel like you’re on holiday,” says Nicky. “It mustn’t feel like you’re in Johannesburg – or any city, for that matter – but rather that you’ve been transported somewhere that you can’t pinpoint…”

Looking for more on local and international design? Take a look a the shortlist of finalists for the Restaurant and Bar Design Awards 2021.

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Sneak Peek: La Petite Mort

Gina Beretta — Wed, 01 Jun 2016 06:00:11 +0000

IMAGE Jan Ras VIDEO Zebra World Wide / Man Makes a Picture

In the Winter issue of VISI (VISI 84), you’ll find a feature dedicated to La Petite Mort, the exclusive dinner experiences hosted by André Sales and Morné Visagie in their stylish Cape Town apartment.

Watch the quick clip below for a sneak peek into this light and airy space.

La Petite Mort will host two five-course dinners with a Druk My Niet wine pairing exclusively for VISI readers, on 9 July 2016 and 3 September 2016, for R460 per person. New Harbour Distillery, an experimental carbon neutral craft distillery based in Cape Town, will also be creating seasonal pre-dinner cocktails using Vodka, Spekboom Gin and Rooibos Gin.

E-mail mornevisagie@gmail.com to book.

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