To celebrate the year of the Earth Dog last month, Shangri-La Hotel at The Shard launched a special Chinese New Year Menu at their 35th floor restaurant TING Lounge. Mondomulia’s restaurant writer Adrienne Fung attended the launch event in February to review the new menu, a collaboration between Chef Ching-He Huang and the hotel’s Executive Sous Chef, Daniel McGarey.
Last month, I had the chance to visit the beautiful Shangri-La hotel located at The Shard for the launch of their Chinese New Year menu created in partnership with Emmy nominated TV Chef, Chef Ching He Huang.
You may recognize Chef Huang from one of her many cooking shows teaching us the basics of Chinese cooking. She has also written 6 best-selling cookbooks. Having watched her shows many times, I was thrilled to try her dishes!
The menu featured five special dishes: Spiced Honey & Garlic Prawns, Clams in Shrimp & Black Bean Sauce, Three Cup Chicken with Pineapple, Golden Soy Tofu and Zhajiang Noodles.
My favorite dishes of the night were Spiced Honey & Garlic Prawns and Three Cup Chicken with Pineapple. The prawns were juicy and fragrant, and I loved the combination of the honey with garlic for the sauce. Each bite packed a punch of sweet and tangy flavour.
The chicken was equally delicious, extremely tender and not too oily. The pineapple added the perfect bit of sweetness to compliment the salty umami of the dish.
In addition to this food, the Chinese New Yea menu at TING Lounge included also two limited edition cocktails.
The first cocktail called Silk Road was a combination of Bombay Sapphire gin, Lapsang Souchong, Noilly Prat dry, and coconut water- a refreshing, boozy cocktail. The other cocktail called Lucky Dog had rice wine, Grey Goose vodka, yuzu juice, sugar syrup and Ratafia liqueur. This one was fruity, sweet and absolutely delicious!
The stunning views from TING lounge make for quite a dramatic and beautiful backdrop to a meal. I highly recommend paying a visit to try their signature Asian dishes.
Disclaimer: Adrienne was a guest of TING Lounge. All opinions are her own.