Ding Dong

Food and Travel (Singapore) - - Out And About -

Known for its eclec­tic take on tra­di­tional Asian cui­sine, Ding Dong looks to bring din­ers on an ex­pe­ri­en­tial jour­ney of sur­prises at its new space in Amoy Street. Con­tin­u­ally in­spired by south­east Asian flavours, with tex­tures and in­gre­di­ents that de­light, Head Chef Jet Lo’s in­no­va­tive dishes are com­ple­mented by Joe Schofield’s brand new cock­tail menu. Set in an ori­en­tal themed in­te­rior with colour­ful, vi­brant dé­cor and de­signs, the out­let now fea­tures an open-kitchen con­cept with coun­ter­seat­ing, to let guests ob­serve and in­ter­act with chefs while their food is be­ing pre­pared. Mak­ing a come­back to the menu is an un­ex­pected favourite of the sweet toasted home­made ba­nana bread with tangy kim­chi and a top­ping of creamy pan-fried foie gras. For the more ad­ven­tur­ous palates, the 5 spice lamb tongue with pick­led cu­cum­ber and black pep­per sauce is an en­tic­ing mix of spices and un­usual cuts of meat. Those in for a spiced, flavour­ful grilled fish treat, the Char­grill ocean trout, which is cured overnight, with spiced quinoa and green mango salad is one dish that stands out. Other favourites on the menu in­clude is Chef’s sig­na­ture ‘Nan ru’ pork ribs with ginger and apri­cot, Asam pedas salt wa­ter barramundi with okra and baby egg­plant, and Wagyu beef char siew with picked pa­paya and cherry to­mato. Desserts again fo­cus on clas­sic south­east Asian favourites such as the fried ba­nana frit­ters cooked con­fit style, and ser­vice along­side a tube of nata de coco chut­ney, while the se­lec­tion of wines and cock­tails with flavours like ly­chee, lemon­grass and Sichuan pep­per chilli wraps the ex­pe­ri­ence on all the right notes. ◆ 115 Amoy Street. Tel: 65/6557 0189 www.ding­dong.com.sg

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.