Fine dining with views of the City
Category : Restaurant
| Cuisine : Chinese
Address : The Shard, 31 St Thomas St, London Bridge , London, SE1 9QU, UNITED KINGDOM - Directions
Web : www.ting-shangri-la.com
Opening Times : 6.30am-10.30am & 12am-2.30pm & 6pm-11.15pm
Closest Tube : London Bridge
The Shangri-La Group has offered a legendary level of hospitality since it opened its original luxury hotel in Singapore in 1971, but its first UK opening may be its crowning achievement, and the restaurant that is providing the ballast for it is Ting, the third highest restaurant in London, nestled an astonishing 128 meters from the ground on the thirty-fifth floor of the structure. It‘s difficult not to be gobsmacked by the view when you arrive at the vertiginous apogee of the dining room, which is perhaps why they‘ve opted for a subdued design scheme, with minimalist Asian-influenced décor, dark hardwood flooring, temperature-controlled wine rack displays and an open-plan kitchen on the interior of the restaurant, as well as some of the most striking loos in the country.
The kitchens are headed up by executive chef Emil Minev, who has crafted a menu that splices painstakingly sourced British ingredients with subtle Far Eastern grace notes - presumably a nod to the group‘s origins. We opted for a Frog‘s Leap Sauvignon Blanc from Napa Valley, which paired up elegantly with the diverse array of seafood that comprised our meal. One of Ting‘s signature starters, hand dived scallops, are prepared a la plancha with ginger, heritage carrots, mandarin and coriander. Not only was the dish flawlessly beautiful, but the scallops were excellent - large opalescent orbs seared and caramelized brown on the grill. The risotto was similarly toothsome, served Spanish-style with langoustines, chorizo, Parmesan and smoked paprika. The portion size was diminutive enough that it wasn‘t overly filling, and the risotto was perfectly al dente. For our mains, a hearty tranche of teriyaki halibut was served alongside green spring vegetables, lemon balm and citruses; which was pipped by a rich, unctuous portion of John Dory featuring sweet potato, breadcrumb lashed burnt butter, wild mushroom and lime. For dessert, a light as air rosewater parfait was brought out with a pink champagne jelly, guava and a white chocolate crumb; while a dark chocolate ganache with Griotte cherries, pistachios and vanilla ice cream provided a wallop of sugar at the end of the meal.
We were very pleased with Ting and would heartily recommend it to anyone interested in fine dining at the top of the city - it‘s one of London‘s finest.