TÎNG Restaurant and Lounge

Discover a deliciously local dining experience, celebrating fresh ingredients sourced from suppliers in Borough Market. The name TĪNG derives from the Chinese word for ‘living room’, reflecting the casual elegance of this restaurant and lounge on Level 35, just off the Sky Lobby. The design is sophisticated and subtle, with an open-plan finishing deck offering a glimpse into the kitchen’s lively buzz. The restaurant is a popular destination for breakfast, lunch, dinner, afternoon tea and late supper. Every occasion is enhanced by 360-degree views, encompassing the River Thames, Tower Bridge, Maritime Greenwich, Canary Wharf and the historic counties of Kent, Surrey and Sussex.

Introducing our Chef de Cuisine, Scot Paterson

What inspired you to enter the industry?

I grew up in the countryside in Northumberland and my father used to regularly take me shooting for pheasants, pigeon, rabbit and partridge. We would then bring the game home and I remember preparing it in the kitchen with my mother. There would be feathers everywhere! We would make a lot of game pies together. This was probably my earliest memory of really appreciating food.

Not really knowing what I wanted to do career wise, I took a job as a kitchen porter at weekends in a local pub. The more I was there, the more I found myself getting involved in the food preparation. Eventually I stopped washing dishes and became a chef.

Where do you get your inspiration for cooking from?

I find inspiration everywhere, I never really switch off. I am always thinking up an idea or a new way of doing something. I think it's important to be surrounded by creative chefs and I am lucky enough that our team is full of them. People to bounce ideas off who aren't afraid to speak the truth. It's important to me to have honest people around me. I feel it's the only way we can all be better.

Over the years, what is the dish you are most proud of?

It was the first dish I served on MasterChef. It was hot and cold rice pudding, with chargrilled pineapple and a rum and lime gel. I took a risk and it paid off! I practiced it so many times and, in the end, I was so happy with the comments from both Marcus and Monica. This will always be my most memorable experience in my career.

What is one piece of advice you would give someone wanting to start out in the restaurant industry?

Make sure you fully commit yourself to your craft. Unless you are fully committed to be the best version of yourself and improving day by day, the long hours and hard work could seem more of a chore than enjoyment. Ask yourself why you want to be a chef, if you love produce, enjoy teaching others and you generally are a little crazy, then do it. I certainly love it!

What is your favourite thing about TĪNG?

My favourite thing about TĪNG in addition to the food of course is most definitely the view. When the sun sets over London its really something else.

The TĪNG kitchen team, can you tell us one thing they each bring to TĪNG?

Nick - is the cool, calm one

Tom - is always fermenting something

Leo - cooks the lamb very very well

Nda - is always singing us a tune

Marcin - a true hard worker

Danny - Can organise the fridge the best.

Kelvin - is a hero

Antonio - is very focused

Filipo - has a good heart

Elisha - keeps everyone in line

Ethan - is a very humble individual

Opening times:

Restaurant

Breakfast 6.30am - 10.30am

Lunch 12noon - 2.30pm (Monday - Friday only)

Afternoon Tea 12pm - 4pm (last seating at 4pm).

Dinner 6pm - 11pm (last seating 10:30pm)

Lounge

Breakfast 6.30am - 10.30am

All Day Dining 12pm - 11pm

Afternoon Tea 12pm - 4pm (last seating at 4pm)

Please note that seating is subject to availability, and window seats are not guaranteed. Prices and menus are subject to change.