insideSUSSEX Magazine Issue 05 - July 2015 | Page 61

Cocktails done, it was time to descend to the 35th floor for à la carte restaurant, Ting. Derived from the Chinese word for 'living room', you're certainly made to feel at home with a gracious welcome and just the right amount of effortless service, making for a modern, yet elegant dining experience. Being 128 metres up, the floor-to-ceiling windows again provided the main focal point, but this is also set off by the modern twist to oriental influences including beautiful ornate screens that sectioned off our Easterly facing table. Now what is really clever about Ting is its inspired menu – not least because of Shangri-La’s 'Rooted in Nature' promise of providing ethically sourced and local ingredients, but because it avoids the fusion food cliché and instead offers a modern European menu with a great little Asian flair. What's more, you can then have your chosen dishes perfectly matched to Ting’s impressive and varied wine list. This was evidenced first in our starters: risotto, a deliciously creamy dish, rich in colour from chorizo and smoked paprika and accompanied by plump, juicy langoustine; and market salad, a mix of baby gem lettuce, asparagus and radish with a sublime watermelon jelly and soy sauce. Our sommelier Sophie paired these with a Château la Coste, Bellugue 2013 and a beautiful glass of Grüner Veltliner, Jules Taylor, 2013. Next up, my guest devoured his flavoursome Rhug Estate lamb loin, served pink with a Saké and soy dressing, eryngii mushroom, apple and shiso with a side of creamy mash. Whilst I enjoyed one of the best steaks ever – a perfectly cooked fillet with crisp French fries, washed down respectively with a Shiraz Shaw and Smith 2012 and (of course for me) a Malbec, Luigi Bosca 2012. Standard for us at insideKENT, we would never turn down dessert – and we're so glad that we didn’t! My guest’s chocolate and cherry was in fact a volcano of curd, compote, sorbet and crumble with a heady cocoa kick and a sharp cherry punch. Whilst my more delicate buttermilk cream was a dream combination of strawberry yogurt, berries and pistachio, offset with shards of meringue. Turning down an after-dinner coffee, we instead were treated to one of the amazing teas on offer from a distinct and specially chosen menu; our China milky odong was not only a subtle end to our meal, but the perfect preparation for the most comfortable night’s sleep high above the city. Shangri-La Hotel, At The Shard, London 31 Saint Thomas Street SE1 9QU www.shangri-la.com/london/shangrila @ShangriLaShard With 33 years expertise in all aspects of design and drawing service in-house, we pride ourselves on our professional and excellent standard of service. Contact us to discuss your project for a free quotation without obligation. Sussex Office: 1 High Street Arundel W.Sussex BN18 9AD T: [phone] London Office: 88 Wood Street LONDON EC2V 7RS T:[phone] [email protected] www.TheDesignCoUK.com ARCHITECTURE | PLANNING | INTERIOR DESIGN 61 | PROJECT MANAGEMENT