Walking into TANG is like stepping into a dream someone had about a high-end Tokyo lounge. Everything glows. There’s smoke curling around oysters, golden accents catching the light, and a soft, theatrical hum in the air. It’s all very polished — but not cold. It feels like you’ve been let in on a secret.
We started with the rock prawn tempura and the karaage chicken. The prawns arrived hot and crisp, each bite delicate but punchy — and oh so perfectly cooked. Just heat, crunch, and the kind of seasoning that makes you go quiet for a moment. The karaage was, as is tradition, thigh meat, juicy as anything, with a perfectly crisp exterior and a wasabi-mayo sauce that gave it lift without overpowering it. I could’ve eaten a plateful solo and called it a good night.
But then came the oysters, which at TANG are not so much served as revealed. The dry ice show is just the right kind of dramatic — and I loved every second of it. We ordered a portion of each option, but it was the truffle shiso salsa that really did it for me. Deep, savoury, fragrant. We also shared the tiradito, bright and clean and quietly confident, which played nicely against all that decadence.
For mains, I went all in with the Wagyu Korean barbecue short ribs — and honestly, they were worth every bit of hype. Sticky, slow-cooked, and so tender they fell apart when you looked at them. The sauce clung to every fibre of meat in exactly the way you hope it will. My companion went the sushi route: crispy prawn rice, salmon roses, and, of course, I had to try a few bites of the Wagyu gold leaf nigiri, because sometimes you just need a little edible bling. Everything was fresh, precise, and beautifully composed — not fussy, just assured.
The cocktail list leans hard into the Asian inspiration, with fragrant infusions, punchy citrus, and delicate florals all making an appearance. They’re luxurious in that “I’ll just have one more” kind of way — carefully balanced, pretty to look at, and designed to make you feel like you’re doing something a little bit decadent. Which, let’s be honest, you are.
We had to get dessert despite the strain I had put on my waistband. I had the salted caramel fondant, molten and rich and just salty enough. My companion went for the matcha tiramisu, which was gentler, greener, and very much the perfect end to an extravagant evening. It’s not trying to outdo a classic tiramisu — it’s offering an alternative, and it’s a good one.
And while I’m on the topic of highlights: Natasha, our server, was exceptional — warm, attentive, and effortlessly on top of it all without ever hovering. Frankie, the hostess, greeted us with that rare blend of professionalism and genuine charm. Together, they made the whole evening feel smooth and special — like we were in very good hands.
TANG knows exactly what it’s doing. It’s dramatic, yes, and a little over-the-top in the best way — but underneath all the smoke and sparkle is a kitchen that’s clearly serious about its craft. And that’s the trick, isn’t it? All the glamour in the world doesn’t mean much if the food isn’t worth it. Here, it absolutely is.