Today we’re all in for a treat. It’s time for dinner on high at TĪNG at Shangri-La The Shard, London. It seems hard to believe that The Shard was completed less than ten years ago, in 2013. It feels like it’s been part of London’s skyline for much longer. This spectacular building was designed by architect Renzo Piano who took inspiration from the spires of London’s churches and the masts of tall ships depicted by the 18th-century Venetian painter Canaletto. He also wanted to focus on a feeling of lightness and transparency, and the glass facade means The Shard’s colour and personality constantly change. Very clever indeed, and why it is one of my favourite buildings in London.
Of course, it’s just as spectacular from the inside with far-reaching views of stunning London Town in all directions. Situated on the 35th floor of The Shard, TĪNG is the building’s highest restaurant and is part of the swish Shangri-La hotel. You’re whisked up there by a silent, smooth and rapid lift, and before you know it, you’re walking into a wonderland of views all around. Floor-to-ceiling glass makes the most of what’s all around you.
Our table was right by the window, looking down the Thames towards Tower Bridge and Canary Wharf. Wow! This is the view to eat dinner with. They present the menu inspired by Asian cultures on little tablets (electronic, obviously). There are some old favourites and many dishes I’d never tried – so that’s exciting.
We started with the cured tuna wonton tart with wasabi mayonnaise, keta and kaffir lime. The lightest of crunchy tarts, rich, juicy tuna and a lovely zesty and creamy finish with a wasabi kick.
The satay English asparagus comes with satay sauce, puffed black rice and peanuts. I’d never thought of serving asparagus with satay sauce – it’s genius. And loved how perfectly the asparagus was charred.
Choosing the main courses took a lot of thought. We eventually decided to go from the Shangri-La Signatures to Share section as we’d never had anything like this dish before. It’s called Fujan fried rice and comes with mixed vegetables, scallops, prawns, chicken, duck and ikura (a kind of caviar – you can see on top here). Gosh, what a lot of ingredients in a thick and savoury gravy. This is one saucy dish – and yes, it is a rice dish; there’s plenty of rice under there. A real experience to try and nothing like any other rice dish I’ve ever had.
We accompanied the rice dish with salt and pepper, wok-fried pork with diced bell peppers, spring onions, birds-eye chillis and garlic flakes. Delightfully cooked, slightly crisp morsels of pork with a real chilli bite, and the vegetables added a lot of heat too.
Portions are large at Ting, but we managed to squeeze a pudding to share. We chose the tropical pineapple cremaux, vanilla chantilly and tropical fruit with coconut and lime sorbet. Loved that sorbet; so refreshing and light.
One of our favourite wines is featured on the wine list. Optima from the Anthonji Rupert vineyard in Franschhoek, South Africa, is a blend of Cabernet Sauvignon, Cabernet France, Merlot and Petit Verdot. And it’s delicious. Even better with these views.
Here’s a zoom-in on the most beautiful bridge in London from my seat by the window.
The sun sets slowly in the English summertime, and we had the best spot to observe the slowly changing colours on the London skyline. Stunning!
Dining at The Shard is always a fabulous experience. The views are unbeatable and it’s a truly luxury evening out with fabulous attentive service that made us feel very special. An extraordinary way to celebrate all that’s good about this beautiful city.
Today’s Price Point
Dinner for two came to just over £200, including the wine.
TĪNG at Shangri-La The Shard, London is at Level 25, Shangri-La The Shard, 31 St Thomas Street SE1 9QU.
Shangri-La is offering a selection of summer restaurant experiences and ‘Make-A-Wish-Come-True’ stays to support Make-A-Wish International across the Middle East, Europe, India, The Indian Ocean and Canada.
‘Family has always been at the heart of Shangri-La and we are delighted to be partnering with Make-A-Wish International to help raise awareness and funds for the amazing work they do for children and families around the world. We hope by working together we can help make every child’s Shangri-La come true.’ Says Elena Mendez, Shangri-La’s VP Marketing (F&B) and Corporate Communications, MEIA.