TanganTangan Grill opened on June 27 at the LeoPalace Resort Guam, occupying the space of the former Eataliano Restaurant.
The restaurant is inspired by the tree of its namesake. Specifically to honor its role in supporting local agriculture, sustainability, and aiding in land restoration efforts. TanganTangan Grill sources its ingredients locally. It said that by doing this, it ensures that each meal is not only tasty, but “strengthens the bonds within our island family.”
Sous Chef Eddie Chen will oversee the restaurant and is open now for dinner from 5 to 9 p.m. Its menu features a wide selection of BBQ’ed meat like steak, brisket, chicken, and ribs as well as local classics like haggon suni, latiya, and chalakiles. mbj
(From left) Schack von Rumohr, general manager, LeoPalace Resort Guam; Brian Jess Terlaje, mayor, Yona; and Eddie Chen, sous chef, TanganTangan Grill. Photo by Skyler Obispo Pulled pork flatbread. TanganTangan smoked pork, onions, cheese, and microgreens. Photo by Skyler Obispo Chef at the TangTangan Grill preparing tuna kelaguen. Photo by Skyler Obispo Tuna kelaguen. Yellow Fin tuna, lemon, onions, donné radish, and flatbread TanganTangan smoked brisket with haggon suni. Photo by Skyler Obispo TanganTangan Grill Burger. Smash burger, cheese, carmelized onions, dnianché aioli, and taro bun, served with fries. Photo by Skyler Obispo
While Cope North did not take place in Guam this year, Guam businesses can hope for some military customers when Valiant Shield takes place from June 22 until July 1.
The Guam Solid Waste Authority is concentrating on fleet modernization and sustainability initiatives as part of an ongoing effort to strengthen the island’s waste management system.
