That’s VERIE exciTING!
Thanks @thatsshanghai for the incredible recognition! It's truly an honor to win RESTAURANT OF THE YEAR and CHEF OF THE YEAR — the biggest award of the night.
We are truly grateful for this recognition.
Shout out to our team, who grows, creates, and laughs together.
This honor belongs to our team, and to everyone who has supported @tingbyfredericjaros and @verie_bakehouse since day one.
Thank you for believing in what we’re building.
#tingbyfredericjaros #ting #restaurantoftheyear #chefoftheyear #awardwinningrestaurant #awardwinningchef #finedining #cheftable #innovativecuisine #culinaryart #gastronomy #thatsshanghai #shanghaieats #shanghaidining #shanghairestaurants #mustgorestaurant #foodanddrinkawards #storytelling #teamwork #restaurantlife #cheflife #chef #award #honor #trophy #VERIE #VERIEBakehouse
TING Menu No.7 — A Nomad’s Journey
Seven days on horseback. 350 kilometers across the Inner Mongolian Grassland. No signal. No schedule. Just horse, wind, sky.
This menu isn’t something we imagined. It’s something we lived.
🎥 Full film out now. Ride with us at TING!
#TING #TINGbyFredericJaros #TINGShanghai #TINGbyFJ #NewMenu #finedining #gastronomy #chef #Grassland #horse #horsebackriding #equestrian #innovativecuisine #cheftable #creative #journey #memory #ChefArtist #CulinaryArt #HiddenGem #Xintiandi #ShanghaiEats #finediningexperience #inspiration #movie #innermongolia #cinematography
Decoding TING Fall Menu Vol.1 | Swan Lake Amuse Bouche 🦢
Sugar blowing is not about pastry technique. It’s a way to express art in a balanced flavor - Savory, Umami, Acidity. Amuse your bouche,WOW you eye and heart.
#tingbyfredericjaros #tingshanghai #tingbyfj #fredericjaros #innovativecuisine #finedining #cheftable #xintiandi #hiddengem #creative #zaishanghai #behindthescenes #chef #interview #sugarart #amusebouche #storytelling #restaurant #artistic #chefartist #isomalt #finediningexperience #savorytreats #gastronomy #fallmenu
How to turn French classic Bouillabaisse into a galloping horse? 🐎
I painted a galloping horse with Rouille. A Ferghana horse mid‑leap.
And the star? Coral trout from Fujian, China. In Cantonese cuisine, it's almost always steamed. I wanted more wok hei — that smoky breath of a hot wok — without losing its silky tenderness. So I did a "Jue Jue" clay pot play.
Then the Bouillabaisse rain. The Rouille horse runs.
And of course — bread to scarpetta every last drop. Because nothing should be left behind.
French soul. Chinese inspiration.
A dish that gallops.
Happy Year of the Horse, everyone. Ride on. 🏇🔥
#TING #TINGbyFredericJaros #TINGShanghai #TINGbyFJ #Creation #FineDining #Gastronomy #FineDiningExperience #Grassland #Horse #CulinaryArt #ArtOnPlate #ChefTable #InnovativeCuisine #HiddenGem #Xintiandi #ShanghaiEats #Chef #Bouillabaisse #reimagined #YearOfTheHorse #CoralTrout #WokHei #French #Chinese #Inspiration #TINGShanghai #ChefLife #PlatingArt
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.
#TING #TINGbyFredericJaros #TINGShanghai #TINGbyFJ #NewMenu #Springmenu #FineDining #Gastronomy #Journey #Storytelling #Cinematic #Grassland #Horse #Galloping #CulinaryArt #ArtOnPlate #ChefTable #InnovativeCuisine #HiddenGem #Xintiandi #ShanghaiEats #CoralTrout #Bouillabaisse #Rouille
How to show the feeling of Spring in a Pasta?
Spring is green, full of grass.
Spring is beautiful, full of flowers.
Spring is delicious, with wonderful ingredients.
So I bring Spring to you.
#TING #TINGbyFredericJaros #TINGShanghai #TINGbyFJ #Creation #FineDining #Gastronomy #FineDiningExperience #Journey #Storytelling #Cinematic #Grassland #Horse #CulinaryArt #ArtOnPlate #ChefTable #InnovativeCuisine #HiddenGem #Xintiandi #ShanghaiEats #Chef #pasta #spring #recipe #culinary #tagliolini
Some of my favorite still frames from “Through the Pines” for @tingbyfredericjaros and Regal King salmon collaboration.
Always impressed by how @fredericjaros uses his talent and creativity to transform different ingredients into a form of art. ✨
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.
#TING #TINGbyFredericJaros #TINGShanghai #TINGbyFJ #Springmenu #FineDining #Gastronomy #Journey #Storytelling #Cinematic #Grassland #Horse #GrasslandWander #CulinaryArt #ArtOnPlate #ChefTable #InnovativeCuisine #HiddenGem #Xintiandi #ShanghaiEats #Scampi #Dashi #Umami
Turning a picture into a dish — step one: find a picture you like.
For me, it was a horse’s hoofprint on the Inner Mongolian grassland.
So I created a mold. And then created my flavor profile for the amuse bouche. Squid ink to show the shadow, beneath is cuttlefish cut paper-thin. Paired with cucumber, a touch of lime zest and shiso. Here comes a refreshing amuse bouche. And that sesame eye — brings the horse to life.
This is Course 1 of our new menu, A Nomad’s Journey.
#TING #TINGbyFredericJaros #TINGShanghai #TINGbyFJ #Creation #FineDining #Gastronomy #FineDiningExperience #Journey #Storytelling #Cinematic #Grassland #Horse #Hoofprints #CulinaryArt #ArtOnPlate #ChefTable #InnovativeCuisine #HiddenGem #Xintiandi #ShanghaiEats #Cuttlefish #SquidInk #Cucumber #Shiso #Chef
We continue sharing the voting results of the city’s leading chefs in Shanghai. Today, we are sharing the favourite places of Chef Frederic Jaros.
Frederic Jaros moves with ease between savoury cuisine and pastry, bringing a sense of theatre shaped in part by his family’s background in cinematography. A graduate of ITHQ, Quebec’s leading culinary school, he became the youngest manager at Montreal’s Le Filet before moving to Italy and joining Contraste Milano, where he helped the restaurant earn its first Michelin star. Since relocating to Shanghai in 2019 as a founding member and Executive Pastry Chef of Da Vittorio Shanghai, he has been part of its rapid rise, with a Michelin star arriving within three months and two stars held since its second year. In 2024, he launched TING, a theatrical chef’s table, alongside VERIE Bakehouse, a neighbourhood bakery defined by fine-dining precision.
@fredericjaros@tingbyfredericjaros@verie_bakehouse
Thank you @uruguaymeats for inviting me to your stunning country! 🇺🇾
I met incredible people and witnessed a passion for the cattle that runs deeper than the grassland. Beautiful place where the respect of land and animals makes something truly special! Looking forward using Uruguay meats for developing our new menu.
Hope to revisit soon!
#Uruguay #uruguaymeats #travel #chef #explore
Hotelex | A Moment of Awareness by Chef Frederic Jaros
During the creative process, @fredericjaros has been searching for the ”right taste“ — not something more complex, but a perfect balance.
The lightness of spring, the richness of summer, the fullness of autumn... Pure, natural, high-quality milk enters the dish to support this balance.
If the seasons had a flavor, what would they taste like to you?
Looking forward to your reply.
#ZHAORIWEIPIN
#AMomentOfAwareness
#hotelexshanghai
#FredericJaros
