insideKENT Magazine Issue 96 - March 2020 | Page 119
TÎNG’s unique after noon teas begin with the
theatrical arrival of its signature welcome tea, served
to the fanfare of dry ice cascading across the whole
table; not only a refreshing, cool and delicious palate
cleanser of white and jasmine tea with apricot, but
a great introduction to the imagina tive and tasty
selection of teas on the menu.
And there are lots to choose from… black teas, green
teas, breakfast teas, fruit teas; the list goes on. Our
advice is to choose one you really want to try or your
signature go to, and then ask the a ttentive waiting
staff to recommend something new to try, to really
get the most of the experience! Oh and of course
there is the option of a glass of fizz too, our glass of
Veuve Clicquot Yellow Label brought the perfect
celebratory feel to those stunning views.
With good tea comes good savories and cakes. The
menu at TÎNG is seasonally changing; Valentine’s
has its heart-shaped love tokens, Mother’s Day classic
sumptuous flavours, summer brings lashing of colour
and mello w fr esh vibes, w hilst Christmas of fers
flavours of gingerbread and mulled wine in santa
shaped offerings.
But regardless of season, the concept is the same…
First up the savouries, which includes a standalone
dish such as smoked salmon and wasabi “Gougere”
or a classic prawn cocktail, alongside pretty plates
of finger sandwiches all made on a different bread
with subtle notes of flavour to the classic fillings .
Moorish offerings include; eg g mayonnaise with
truffle on brioche; roast beef with horseradish sour
cream on spinac h bread; coronation chicken on
cumin bread; cucumber, mature cheddar and pink
pepper on beetroot bread; and oak smoked salmon
with black pepper butter. If you devour them as fast
as my hungry guest, worry not, as they will be topped
up before you had time to declare your favourite!
No afternoon tea would be complete without scones
and the ones at TÎNG are delightful. Crumbly, sweet
and light, there are both plain and raisin on of fer;
accompanied by thick clotted cream and homemade
strawberry jam - just heaven.
And then comes the cake. Well cakes to be exact, a
plate full of patisserie at its finest; tarts to cakes ,
macaron to choux pastry, ganache to puddings; the
sweet plate offers around five classic dishes, each
elevated with spice, fruit and flavour. Think Valrhona
chocolate brownie with mango and coconut; sesame,
yuzu and lemon c houx; vanilla rice pudding with
Yorkshire rhubarb; mint c hocolate ganache with
blackcurrant and hibiscus mousse; passionfruit and
cardamom macaron; and coffee bavarois with orange
jam - tempted? We were! Devouring our top picks
and even saving some to take home in a stylish TÎNG
embossed ‘goody-box’.
With its unsurpassed views, outstanding service and
delectable feast, after noon tea at TÎNG is perfect
for a Mother’s Day treat, a special celebra tion, a
cosy date or simply just because you are worth it.
It really is quite special .
TÎNG
Level 35, Shangri-La Hotel
31 St Thomas Street
London
SE1 9QU
[email protected]
020 7234 8108
www.ting-shangri-la.com
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