A Ding-Dong Affair!

Yam Ring, Asparagus, Poached Egg

The last time we had a chance to savour the new menu from Ding Dong was in July 2016.  Some of the dishes on that menu were quite unforgetable I must say!  So we were looking forward to coming back again.

Ding Dong Restaurant is well-known in the local dining scene for its innovative and playful take on Southeast Asian cuisine marrying both traditional recipes and giving it a modern spin. We were invited recently to sample their brand new menu line-up led by new Assistant Head Chef Miller Mai.  Together with his culinary team, they created a new menu integrating familiar yet modern textures, drawing inspiration from his childhood favorites.

As always, they are very generous. Sampling dishes were full portions, with selection from each category on the menu – cold plates, sharing plates, bigger plates and desserts.  With 3 dishes from each, we were bursting in our seams by the end of the tasting!

And they never fail to come up with interestingly erratic names for their cocktail menu.  Names like Red Ruby, White Lies, Thug Passion, Black Jack and several others.  Where’s the link? I ordered Shark Bay, a tiki-styled cocktail, also a new concoction. As I love rum, papaya, pear, grapefruit and lime on its own, I was drawn to give the medley a try!  I’m not sure why its called Shark Bay though. Quite a refreshing drink with the citrus.

Here’s a re-cap of some of the dishes we tasted:

If you have never been to the restaurant, its worth visiting especially if you are in the mood for something refreshing, different yet familiar.

The cured salmon, pork trotters, pork collar char siu, yam ring and the coconut snow were some of our favorites.

Address : 115 Amoy Street, Singapore 069935
Opening Hours : Mon – Sat (12 p.m. – 3 p.m.) & (6 p.m. – 12 a.m.);
Closed on Sunday
Contact : +65 6557 0189
Email : enquiries@dingdong.com.sg

 

 

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