Ding Dong. No idea what the restaurant's name is supposed to mean, nor what their tagline "A Little Ding for your Dong" is all about, but we do know for sure that the food it serves has made our tummies very happy.
Opened in 2013 and previously located at Ann Siang Hill, Ding Dong has since settled into their current premises at Amoy Street when it moved into the shophouse unit during June last year.
The interior spots the same vibrantly-colored, Oriental-theme look, while the culinary team (led by new Assistant Head Chef Miller Mai, under the guidance of Chef Ryan Clift) continues to offer dishes that take a unique spin on traditional Asian flavors, all in Ding Dong's signature style.
With the recent launch of their refreshed menu, what we can look forward to are new creations that drew inspiration from childhood favorites, and the taste of familiarity from Vietnam, Thailand and the rest of Asia. All executed with contemporary techniques.
These are categorized into cold, sharing and bigger plates, and complemented with desserts, as well as cocktails with names like Thug Passion ($22), White Lies ($22), and Shark Bay ($22)
Recommended dishes include Scallop Ceviche ($18), Miso Cured Salmon ($22), Boneless Beef Shank ($18), Crispy Pork Trotter ($29), Rendang Beef Brisket Bun ($21), Yam Ring ($20), Pork Collar Char Siu ($26), Tuna Loin ($28), and Lobster Tail ($30), just to name a few.
If everything sounds tempting, the strategic way to get around our stomach capacity limit and enjoy as much variety as we can would be to order and "share-share eat", the "friend-friend way" .
Just as well that Ding Dong encourages this kind of communal dining too.
For instance, their Crispy Pork Trotter ($29) is definitely designed for sharing. Just look at that generous portion. It can easily feed at least two to three people!
First brined in Asian spices, before being sous-vide, dried in chiller, and then deep-fried, the preparation process for the pork trotter took a meticulous 36 hour before it reached our table.
Our entire group love the tenderness of the trotter's meat, and were all literally aiming for its crispy skin. While its richness got a tad surfeit after a while, the accompanying house-made spice vinegar sauce cut through it just nicely.
I also love the zesty flavors of Boneless Beef Shank ($18) which is inspired by the traditional Vietnamese bun cha dish. The pairing of thinly-sliced beef shank with rice noodle in lemongrass dressing and a medley of cucumber, chilli, lettuce, laksa leaves, Thai basil, coriander and mint was greatly appetizing!
The Tuna Loin ($28) served with green papaya and mizuka micro tomatoes was also very pleasing with its invigorating flavors.
Fans of local zhi-char favorite yam ring might be stoked to find an equally delightful, modernized rendition here.
Ding Dong's Yam Ring ($20) is made in-house with local yam, and flavored with hints of 5-spice powder. Its deep-fried crispy exterior contrasted nicely with the steamed softness within, and was made even more enjoyable with the topping of sautéed asparagus in vegetarian oyster sauce and poached organic egg.
Another highlight of the evening was the Canadian Lobster Tail ($30) and sriracha crab cake served in a broth made with tom yum and lobster stock. The spicy and sour Thai tom yum element of the dish came off very distinctly, and complemented the crustacean flavors superbly.
Sweet endings such as the cendol-inspired Coconut Snow ($11), and Ginger Lime Parfait ($11) served with Sichuan pepper crumble and lychee sorbet are also not to be missed.
If you only have space for one dessert, I would suggest the Banana Cannoli ($15) with peanut butter and vanilla ice cream. The crispy phyllo pastry is brushed with butter, crusted peanut, sugar and cinnamon powder, and filled with banana mousse that endeared us with its goreng pisang-like flavors. This is a playful combination of Italian influence and local touch that worked very well.
We left feeling impressed and highly satisfied with the innovative, well-executed fare that was offered at Ding Dong.
Set lunch is available from Monday to Saturday (12pm to 3pm) where a 2-course meal is priced at an affordable $28++ per person. Top up $10++ for dessert, or a glass of wine, prosecco, beer or mocktail.
Ding Dong
Address: 115 Amoy Street, #01-02, Singapore 069935
Contact: +65 6557 0189
Website: http://www.dingdong.com.sg/
Facebook: https://www.facebook.com/dingdongsingapore/
Opening Hours: Mon-Fri 12pm-3pm & 6pm-12am (last order for food 10.30pm) / Sat 12pm-3pm & 6pm-12pm (last order for food 11.30pm) / Closed on Sunday
Prices are stated in Singapore dollars and subject to 10% service charge & 7% GST. Information is correct at point of published date.
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hmmmmm
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