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TING by Frederic Jaros

特色菜 · ⭐ 4.3

Room L209, 2nd Floor, No. 108, No. 245 Madang Road, Huangpu District

Dishes

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  Stir-Fried Pork with Vegetables

  A classic stir-fry dish featuring tender pork and colorful vegetables, seasoned to perfection.
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  Off

  A light dish made with fresh vegetables, typically stir-fried or served cold to preserve natural flavors.
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  Petit Four

  Petit four is a small dessert, usually made from cake or cookies, and decorated with icing, chocolate, or fruit. It is commonly found in French pastries and often served as a post-dinner treat.
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  Family-Exclusive Buckwheat Noodles

  A hand-mixed buckwheat noodle dish featuring fresh vegetables, egg, and a savory sauce—perfect for sharing with loved ones.
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  Buddha's Hand Chocolate Salad

  A refreshing salad featuring Buddha's hand citrus fruit, dark chocolate pieces, mixed greens, and nuts, dressed with a honey-mustard vinaigrette.
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  Stealing Grandma's Candy

  A sweet and savory dish made with chicken breast, honey, and candy, lightly fried for a crispy texture and rich flavor.
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  Cookie House Snack Heist

  A festive cookie house filled with hidden treats like chocolate and candies, baked from gingerbread dough for a sweet and crunchy experience.
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  Making Cookies with Friends

  A fun and social baking activity where friends mix butter, sugar, eggs, and flour to create delicious cookies, then bake them until golden and crisp.
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  Cream Sauce Fresh Scallops

  Fresh scallops cooked in a creamy sauce with garlic and white wine, offering a rich and delicate flavor.
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  Chocolate Sauce Pigeon

  Roasted pigeon glazed with rich chocolate sauce, offering a sweet and savory flavor profile.
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  Seaweed Crepe

  Seaweed crepe is a thin pancake made from flour and water, with seaweed flakes as the main ingredient. It is usually pan-fried, with a crispy texture and the fresh flavor of seaweed.
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  Corn with Butter

  A simple dish made by sautéing fresh corn kernels in butter, seasoned with salt and a touch of sugar for a sweet and savory flavor.
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  Apple Foie Gras

  A refined dish combining fresh apples with pan-seared foie gras, offering a harmonious blend of sweet and rich flavors.
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  Champagne White Tea with Osmanthus

  A refined beverage blending white tea, champagne, and osmanthus flowers for a delicate, aromatic experience.
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  Bamboo Grass Sauce Turbot

  Pan-seared turbot served with a bamboo grass sauce, offering a fresh, slightly bitter note balanced by subtle sweetness and delicate fish flavor.

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