By Jano Tantongco
Stepping into Ting restaurant, the shimmering and spacious interior immediately makes diners feel at home with an atmosphere that walks the line between of casual and fine dining.
From the bustling bar full of specialty cocktails — especially at happy hour — to the elegant sushi bar, guests are in for a truly genuine Eastern experience.
General Manager Colin McGlone said that among the head chefs and sous chefs, there is more than 100 years of collective experience.
“The food is at the front of everything we do here. We believe it doesn’t matter how pretty the place is, or how modern it looks, if the food and the quality is not on point, it doesn’t matter,” McGlone said. “Customers know their food around here.”
Not only are the ingredients as fresh as the sea, with fish and produce coming in daily, but McGlone also said the staff comprises of a “melting pot” of personalities and specialties that come together to create a symphonic experience both in both cuisine and customer service.
In the early evening, swaths of natural light pour into the restaurant to illuminate an already stellar dinner.
For a hearty appetizer, look no further than the Roti Canai ($6), which is an Indian flatbread served with side of curry sauce. The roti is the perfect balance between crispy and fluffy. The paired curry is usually packed with potatoes, but Ting mixes it up with French fries that easily absorb the curry’s aromatics and spices.
If you’ve ever asked yourself what would be better than tuna, it’s tuna wrapped in more tuna. The Dream of Tuna ($16) an appetizer straight from the sushi bar featuring toro tartare mixed with scallions and crunch wrapped in tuna topped with crispy shallots topped with wasabi truffle soy sauce. The dish tastes freshly caught and bursts with freshness from the additional topping of microgreens with a tasty under layer of the truffle soy sauce.
Moving on, the HK Style Pan Fried Noodles ($11 chicken; $13 beef; $15 shrimp) with bok choy, celery and carrots is a lighter entree, but boasts big flavor with succulent meat, crunchy bok choy, all brought together by noodles that rest somewhere between crunchy and slurp-worthy.
The Sushi Flight ($18) brings together a sampling of tuna, salmon, toro, yellowtail, king crab and eel over crispy rice with chef special sauces, all topped with jalapeno. Each fish brings its own distinct palette of flavors sure to satisfy both sushi connoisseurs and novices alike. The crispy rice is a unique enhancement that makes each bite all the more enjoyable and textured.
The classic Peking Duck ($29) is a Chinese flagship, offering a succulent roasted half of crispy duck served with scallions, cucumbers, buns and hoisin sauce. McGlone said the duck comes straight from Flushing, Queens, and tastes as authentic as it is delicious. Nestled in between the warm, steamed bun, the duck is rich and is dressed with effervescent scallions, juicy cucumbers, with a tangy sweet hoisin sauce.
McGlone, who took his post at Ting three and a half years ago, not long after its opening in 2012, emphasized the bond he builds with his diners.
“I just want to make sure my guests leave happy. I try to maintain an actual relationship with the people who walk through the door. That’s my main thing,” McGlone said.