TING by Frederic Jaros

TING by Frederic Jaros Theatrical boundaryless creative chef table in Shanghai

30/05/2026

Course 10 - Bonfire
Chef Frederic captures the moment of flickering flames with sugar art.
Chocolate ganache stacks like firewood.
Kataifi crisps scatter like dry grass.
Then comes sea buckthorn—Inner Mongolia’s golden fruit—frozen into a bright sorbet,cutting through smoke and richness.

Every crackle, every wisp of smoke, a memory shared around the fire.
The journey rests here, but the story continues.

Course 9 - Herdsman's Hospitality A little cuteness!As dusk settles, you return to the yurt.The herdsman offers what hi...
22/05/2026

Course 9 - Herdsman's Hospitality

A little cuteness!
As dusk settles, you return to the yurt.
The herdsman offers what his family makes
Milk skin is whipped into a cloud‑like mousse, light and floating.
On top, a small TING duck of fermented rice panna cotta.
Dairy with Chinese touch.
The simplest offering, and the warmest welcome.

Oh, you spotted our TING Duckie again? 😉🦆

18/05/2026

Course 9 - Hunting
Strength, focus, precision.
The bow is drawn. The arrow is released.
A sweep of cashew pepper sauce curves across the plate—the bow. Lamb rack follows its arc.
Skewered lamb leg becomes the arrow, finished with leek flower sauce.
Millet puree bringing the grain of the north to the plate.
This is the most demanding moment of the journey—not about force, but precision.

TING Menu No.7 A Nomad’s Journey
🎥 Full film on our profile.
🐎 Now through June 2026.

Course 7 - Lakeside restA still moment by the mirror-like lake. A horse appears— formed from oxtail stock jelly. Hot...
15/05/2026

Course 7 - Lakeside rest
A still moment by the mirror-like lake.
A horse appears— formed from oxtail stock jelly.
Hot consommé is poured, and the shape slowly dissolves.
Like a horse lowering its head to drink, ripples spread, the reflection fades.
Lemongrass and Thai basil keep the broth clear and fragrant.
A quiet pause, before the journey moves on.

TING Menu No.7 A Nomad’s Journey
🎥 Full film on our profile.
🐎 Now through June 2026.

Course 6 - Horse‘s LunchA pause along the journey—after the gallop, the horse lowers its head to graze.Green tagliolini ...
13/05/2026

Course 6 - Horse‘s Lunch
A pause along the journey—
after the gallop, the horse lowers its head to graze.

Green tagliolini unfolds like rolling grass, paired with green pea sauce, basil, shiso, and cilantro.
Beneath, sweet botan shrimp tartare intertwines with the pasta.

On the side, a chili shrimp oil—slow-cooked from scampi heads—adds a touch of fun.

A moment to slow down, to refuel, before finding your rhythm again.

TING Menu No.7 A Nomad’s Journey
🎥 Full film on our profile.
🐎 Now through June 2026.

10/05/2026

Course 5 - Gallop
Picking up speed, the wind rushes past your ears. Let's go for a gallop!

Rouille traces the shape of a horse leap.
The coral trout isn’t steamed traditionally; it’s “jumped” in a sizzling pot—aromatics at the bottom, fish above, cooked to perfect tenderness with sake and water.
Bouillabaisse is poured over, letting the sea meet the grassland.
This isn’t an escape from the city—it’s the exhilaration of an open life.

TING Menu No.7 A Nomad’s Journey
🎥 Full film on our profile.
🐎 Now through June 2026.

05/05/2026

Course 4 - Wandering
Walking freely across the grass, following the horse’s lead.

Edible flowers spread across the plate like waves rippling through the grass.
Smoked potato foam drifts like morning mist.
Scampi and dashi jelly release a gentle, lingering umami that unfolds with each bite.

This is the first true step of the journey— unhurried, as your senses move with the land beneath your feet.

TING Menu No.7 A Nomad’s Journey
🎥 Full film on our profile.
🐎 Now through June 2026.

Course 3—Grooming.The first quiet moment.Anchovy sauce sketches a white horse’s head.White asparagus becomes the flowing...
02/05/2026

Course 3—Grooming.
The first quiet moment.
Anchovy sauce sketches a white horse’s head.
White asparagus becomes the flowing mane.
Below, Regal King Salmon—silky, delicate, melting.
Glazed with white béchamel.
No rush. No force. Just a calm breath before the journey truly begins.

Course 2 — Gear UpFollow the hoofprints into a Mongolian yurt. A white‑chocolate yurt unfolds, revealing three essentia...
30/04/2026

Course 2 — Gear Up
Follow the hoofprints into a Mongolian yurt.
A white‑chocolate yurt unfolds, revealing three essentials:
the saddle, the riding hat, the boots.

Smoky bluefin tuna otoro with ricotta and Mongolian chives.
Oscietra caviar with seabass saffron mousse and Parmesan sable.
Foie gras mousse, balanced by the sharp acidity of port wine jelly.

Three canapés, distinct yet connected.
Flavors build, energy gathers.

Before the ride begins,
you gear up for the journey.

Course 1 - Hoofprints The first mark of the journey—just the imprint of a horse’s hoof.Squid ink sketches a U-shaped pri...
29/04/2026

Course 1 - Hoofprints
The first mark of the journey—
just the imprint of a horse’s hoof.

Squid ink sketches a U-shaped print on the plate,
beneath which lie paper-thin slices of cuttlefish,
with cucumber and shiso bringing a cool, clean lift.

Fresh and precise,
like the first morning wind across the grassland—
the journey leaves its initial trace here.

Address

L108, 245 Madang Road, Huangpu District
Shanghai
200025

Opening Hours

Wednesday 18:00 - 00:00
Thursday 18:00 - 00:00
Friday 18:00 - 00:00
Saturday 18:00 - 00:00
Sunday 18:00 - 00:00

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