Ringing In The New Year With Ting
By The Foodies./ firstname.lastname@example.org
Ting Restaurant is kicking off 2013 with the wind at its back
and enthusiasm in the halls.
Entering the New Year with three months to its name since
an Oct. 1 grand opening, Ting Restaurant is bringing Asian
fusion with European influence and a keen eye toward inspired
presentation to their restaurant just outside Huntington village.
During their grand opening, Ting restaurant owner Yu-Mei Zheng
offered an impressive sampling for guests on a three-course
menu. We started with Thai Tom Yum Soup ($5), a satisfying
medley of shrimp, mushrooms, onions, tomatoes and scallions
in a savory lemongrass broth that has a little kick at the
end. The crab, cucumber and tobiko Kani Salad ($7) also looked
impressive, and is on our list for a future visit. Those looking
for something a bit smoother and cooler should look for the
Avocado Salad ($7), served with mixed greens and ginger dressing.
Rock Shrimp Tempura ($12) is crispy and buttery with a nice
kick at the end, striking a perfect balance between intensity
and flavor. Chicken Lettuce Wraps ($11), a platter of diced
chicken, mushrooms, peppers and jicama, are lighter, but never
short on flavor. And Pepper Tuna Tataki ($14) is a standout
on the sushi bar appetizer menu, boasting top-quality seared,
peppered tuna with a chefs dressing thats full
of intriguing notes.
The restaurant also boasts a large selection traditional sushi
and specialty rolls. The sushi bar was dishing out countless
specialty rolls, including their Tokyo Roll ($14), shrimp
tempura topped with mango and avocado served with spicy mayo
and eel sauce. Tings chefs, led by Executive Chef Ty
Neoh and Executive Sushi Chef Bao Lian Zheng, are always at
work concocting special weekly rolls for customers to enjoy.
On their dinner menu, Yu-Mei says the Peking Duck ($28), roasted
crispy and served with scallions, cucumbers, buns and hoisin
sauce, is an early favorite. She said many of the items have
a continental European influence from France and Italy.
Keep an eye out for lunch specials, happy hours and prix-fixe
menus in the first half of each week, as well as more dim-sum
lunch specials for a more traditional style of dining. With
a menu as deep as theirs, theres something for everybody