Image Credit: Jack Fenby
There’s no shortage of traditional Chinese restaurants in North Adelaide, but few – if any – are using a French sous vide with a rib-eye steak and serving it Asian style.
Ting Ting, tucked beneath the red velvet glow of its signature curtains and “warmly eclectic fitout,” is the new kid on the O’Connell Street block, and it’s putting a new spin on Asian cuisine.
“North Adelaide has a number of great traditional Chinese restaurants, but we felt there was a gap for something a little more modern and cross-cultural,” says the Ting Ting team.
“Ting Ting brings together flavours from across Asia. The goal was to create something different to what’s already being done.”
The name ‘Ting Ting’ carries personal meaning, chosen by one of the chefs in honour of his father and grandfather.
And that’s about where tradition ends. The menu is a snapshot of the lived experience of the Ting Ting team, taking cues from all across Asia, and techniques learnt from training.
“Our chefs bring a diverse mix of skills and experience. Some have worked in kitchens like the Grand Hyatt in Taiwan and the Ritz-Carlton in Bali. Others simply have a passion for cooking and creativity” they say.
“Our different backgrounds, training, and the styles we’ve picked up along the way… a lot of what we do at Ting Ting is about taking techniques we know well and applying them in a way that feels true to us.”
There’s Noosa black garlic prawn dumplings, Singapore chilli prawn and spanner crab, crispy spiral beef puffs, lamb ribs braised in Asian herbs and chargrilled, scallops with cauliflower puree, basil oil, and Thai chilli dressing.
But the star of the show is the rib-eye and tomahawk. Ditching the classics entirely, Ting Ting prepares it French sous vide with “bold Asain flavours.”
“There’s no strict blueprint. We don’t stick to one region, we borrow from a few,” they laugh.
They’re also serious about sourcing local where possible. The pork belly comes from the Barossa, the lamb shoulder from Oberon in NSW, and the mud crab from the NT.
“We use as much local and Australian produce as we can. Our ribeye is grass-fed and free from antibiotics or HGPs.”
The drinks list also brings variety. There’s local South Australian drops, French Champagne, and a seasonal cocktail menu with classics like a spicy margarita alongside some signatures that’ll tingle the tastebuds.
But equally as eyecatching is the venue itself, oozing a unique blend of playful and contemporary Asian design elements with a moody, retro and intimate feel.
“We want everyone to enjoy great food in a space that feels elevated, without it being inaccessible,” they add.
Ting Ting lends itself to every occasion and orients heavily towards “experience dining,” bringing you more than just food on the table. Whether you’re popping in for a Yum Cha session with friends, sharing plates over a bottle of wine, or just keen to explore a menu that breaks the mould, Ting Ting is the kind of place you’ll want to return to.
“As a family-run Adelaide venue, we know how important it is to make people feel at home. Our goal is for guests to feel like part of the Ting Ting family and to want to come back again and again.”
WHAT: Ting Ting Restaurant and Yum Cha
WHERE: 26 O’Connell St, North Adelaide
WHEN: Mon, Tue & Sun 11am – 2:30pm & 5:30 – 9:30pm, Fri & Sat 11am – 2:30pm & 5:30pm – late
For the website, click here.
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