GUNG HAY FAT CHOY!
We popped up the Shard to the Shangri-La Hotel for a preview of TV chef and author Ching He Huang’s, Chinese New Year menu for the hotel’s TĪNG lounge, launching on Tuesday 24th January, to welcome the Year of the Rooster.
Nothing beats the view from the Shard, but Ching’s food is close second as we found. The menu, which will run for the whole of the Chinese New Year period until Friday 3rd February, has been developed by Ching in co-operation with resident Executive Chef Gareth Bowen, and offers a selection of’Bamboo Baskets and Bowls’ based on traditional, lesser-known Chinese New Year dishes with the Ching’s signature healthy and modern twists.
Served throughout the day in the Asian-inspired TĪNG lounge on the 35th floor with its panoramic views of London, Ching’s Chinese New Year menu includes dishes such as Salt & Pepper Crispy Wild Duck with Mandarin & Kumquat Dip, Crispy Vegetable Smoked Tofu Bean Curd Skin Spring Rolls, Grated Ginger in Black Rice Vinegar, and Moneybag Dumplings of Pork & Prawn with Scallop and all represent luck and fortune.
With dishes individually priced between £13 and £18, the selection also includes Broccoli Stem Dan Dan’Zha’ Mein with Braised Mushroom & Bamboo Shoots, Salt & Pepper Crispy Wild Duck, Mandarin & Kumquat dip, Grilled Maple Pineapple and Honey Roast Pork Char Sui with Plum, Picked Shallot & Dandelion’Spring’ Flowers.
We only got to try a small selection at the launch party, but that was more than enough to make us want to go back and get some more good luck inside us.
Ching’s menu, which runs alongside the main a-la-carte menu in TĪNG, is available througout the day from Tuesday 24th to Friday 3rd February. TĪNG lounge can be booked on 020 7234 8108 or email [email protected].
Shangri-La Hotel, At The Shard, London, 31 St Thomas Street, London SE1 9QU