Asian Fusion, With Quality And Comfort

By Tes Silverman

Ting Manager Colin McGlone presents salmon shooters and soft shell crab.

Ting Manager Colin McGlone presents salmon shooters and soft shell crab.

Ting in Huntington is more than what meets the eye. It’s a discovery of culture and cuisine.

Operating out of 92 E. Main St. since 2012, it serves traditional Chinese fare as well as Japanese, Thai, and Malaysian inspired dishes that are aesthetically beautiful as well as delicious.

Owner Yu Mei Zheng established Ting as a reminder of a place from her childhood in China where a ting is an architectural structure in which anyone could stop, relax and enjoy the view.

“Growing up, I used to see my grandfather sitting under a ting chatting with family members and neighbors on my walks back home from school,” she said.

That sentiment can be felt when diners are brought to their table. The rich, warm colors of red and brown on the walls and the furniture gives the diner a warm, cosy feeling, in anticipation of what lies ahead.

The journey to Ting starts with appetizers like salmon shooters ($16), seafood ceviche ($13), beef negamaki ($11) and crispy soft shell crab ($13). The salmon shooters are made with Alaskan King Crab wrapped in salmon with jalapeno, bonito seasoning and ponzu jelly. The combined textures of the crab and salmon, the slight kick of jalapeno inside the salmon and the slightly salty and citrus flavor of the ponzu jelly results in a complex sushi dish that can satisfy any sushi lover.

The seafood ceviche is comprised of scallops, lobster, octopus and white fish, with peppers, onions and lemon-lime vinaigrette. While the ceviche may seem a bit much, the vinaigrette makes is quite refreshing and light to eat. Served in a backlit balloon wine glass, it is has a delightful presentation and an excellent combination of seafood.

The beef negimaki, which is rolled with scallion, is tender and served. The teriyaki sauce elevates the flavor of the beef. The soft shell crab is crispy, so one can taste the different herbs that highlight its flavor.

For entrees, Ting changes its specials every two weeks, but if it’s offered, you can’t go wrong with the roasted New Zealand rack of lamb with wasabi mashed potatoes ($29). The meat falls off the bone, and the sauce enhances the flavor of the lamb. The wasabi mashed potatoes is a great side that adds a different texture with the lamb.

For another side dish, try the pineapple fried rice ($13) with the choice of chicken, beef, shrimp or pork. It has ingredients unlike anything might expect from fried rice. It is served inside an actual pineapple and includes raisins, cashews, onions, scallions, tomatoes and egg.

For diners with dietary restrictions, their dishes have no MSG, contain low sodium soy and offer gluten-free options.

For dessert, the fried tempura ice cream ($9) is a must. The outer shell is crispy and, once you pierce the outer shell, you are greeted with the creamy goodness of either green tea or vanilla ice cream.

Lest you think that the only time to enjoy Ting is dinner, not so. Ting provides diners ample opportunities to enjoy their fare by offering Happy Hour Monday-Friday from 4-7 p.m. at their bar lounge, lunch specials from 11:30 a.m.-3:30 p.m. and sushi bar specials from 11:30 a.m.-3:30 p.m.

Manager Colin McGlone, who has been with Ting for two years, explains how Ting is drawing its diners.

“We offer our diners a five-star experience without five-star prices. We believe that the customer is the center point to what we do here and we want our diners to be comfortable and have fun while dining with us.”