Bringing fine dining to new heights – TĪNG Restaurant by Amanda Lewis

imageThe shard has intrinsically changed London’s skyline forever. As you head South East the sun glints off the sharp, unique profile and my stomach always lurches as I look up, up and ever higher. Subtly nestled within the Shard is the 5* Shangri-la Hotel, bringing the hotel groups luxe Asian hotel concept to London Bridge, overseen by executive chef Emil Minev. A lift, literally, elevates you in an instant to the 34th floor where you are welcomed to TĪNG restaurant, which blends an elegant and contemporary setting of Chinoiserie design. The food is a blend of modern European with subtle Asian influences, with locally-sourced ingredients, easy when you’re that close to Borough market and its incredible fresh artisan produce.

imageAll this is almost secondary – you go for the view, its GOB smacking, jaw dropping! Planes and helicopters are on the same level as you. The artfully located mirrors reflect back the skyline. We were blessed with clear skies, incredible peachy sunset and a table that was well placed for my guest and I to both stare out the window, resulting in the fact that we barley spoke for the first course.

I know it was lovely, hand dived Scottish scallops cooked a la plancha and served with carrot, ginger, yuzu and grape seed oil dressing. This was followed with organic Welsh lamb from Rhug Estate, glazed with mirin, sake and soy sauce and served with root vegetables and Kentish apples.

imageBy this time, the food was starting to win me over, I was paying more attention and it was a well accomplished dish, my guest chose the steak, frites and spinach side which was perfectly cooked. Outstanding was the accompanying pinot noir from Oregon in the US, No that isn’t a typo, it was sublime. To her credit the very knowledgeable sommelier recommended it and it was exceedingly memorable as was the whole evening.

We didn’t have room for desert but are already plotting an excuse for afternoon for tea, suggestions welcome.

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