“Go-Kan” is a Japanese term referring to the five senses of sight, sound, smell, touch and taste, and the full consideration each deserves when preparing culinary masterpieces. TANG honours this concept with their new menu, inviting all senses to a celebration.

Immerse your senses in a sea of flavours with the newly added signature dish, the Imperial Seafood Platter. At its heart lies a succulent lobster, captivating your attention with sweet, tender meat. Accompanying it, tantalising langoustines, prawns and soft–shell crab hold their own. Also featured is the signature fish selection of baby kingklip with its soft and succulent flavours, and coconut sea bass with its delicate, buttery taste. Completing the platter, salt and pepper calamari is included with jalapeño sauce and toasted homemade hoisin. Experience the sea and its incredible flavours on one delectable platter.

Baby kingklip – A tender texture with a slightly sweet side. Marinated in coconut, tamarind and chilli, the most delectable and authentic Japanese flavours are enjoyed.

New Izakaya dishes – Tom yum soup, chicken karaage, and bao buns, a subtly sweet and fluffy steamed bun originating in China. Available with traditional Peking duck and chilli pork char siu.

Wok – Indulge in the extraordinary taste and texture of our meticulously prepared pad thai, a stir-fried rice noodle dish originating in Thailand. Available with chicken or lobster, it is guaranteed to elevate your dining experience.

These sensational new dishes are available now in TANG Restaurants (Sandton and V&A Waterfront).

Look forward to awakening your senses.