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 shangrilalondon tinglondon THE BEST WAY TO GET TO LONDON Southeastern runs train services into London from Kent and East Sussex, operating some 2,000 trains a day, including the high-speed from Ashford to St Pancras International in just 38 minutes. www.southeasternrailway.co.uk 119