Ding Dong Pork Collar 1

Ding Dong – yummy new Mod-Asian creations!

{Update: 1 August 2018}

So I know I had written about Ding Dong previously after one of my lunch sojourns with my ex-JC classmates, but what I didn’t realise was that the review was written 2 years ago and I hadn’t been back since!

My… goes to show just how many options Singapore has, that it’s highly likely that you might revisit a place within a few years.

Ding Dong interior

Anyway, I was at Ding Dong again last week, this time courtesy of a media invite held to showcase the restaurant’s 18 new dishes.

Will it be more of the same curious Mod-Asian, I wondered.

And yes, it was. But a little more bold, a little more finessed, I would say. A new chef, Miller Mai, under the tutelage of Ryan Clift (of Tippling Club fame) is heading the team at Ding Dong now, and yes – flavour-bomb loving me enjoyed my dinner very much indeed.

Especially the meats. Either drenched in robust sauces or grilled to melt-fection, the beef, the lamb and the pork I tried were the highlights.

Here’s the recap!

Ding Dong Bellini
Jasmine Pear Bellini to start my night with. Part of Ding Dong’s “Not So Lonely Planet” cocktail list, which features a journey around Asia.
Ding Dong Kueh Pie Tee
Chunky morsels of Chilli Crab in my crispy Kueh Pie Tee ($15).
Ding Dong Tuna Tataki
With coriander, lime and chilli, a different kind of Tuna Tataki indeed ($18). Mad love to the refreshing calamansi sorbet.
Ding Dong Otah Otah 2
Otah Otah-stuffed You Tiao! ($16). Another good starter. And would have loved more of the kaffir lime mayo on the side!
Ding Dong Steak Tartare
Steak Tartare with Fennel Rice Cracker ($20). This dish polarised us, it was an Asian twist to the French classic. The fennel cracker should be bottled up and sold though!
Ding Dong Baby Octopus
You just know that this would be a good starter snack. Fried Baby Octopus and Curry Leaf ($17).
Ding Dong Pork Collar 2
The star of the night. Grilled Pork Collar. Everyone relished those unctuous fat bits, which I was shamefully eating around (I know, lame me) but really, if you want perfectly-grilled and wobbly meat, this is your dish. ($22).
Ding Dong Beef Short Rib 2
Beef short rib, buah keluak ($38). For a fatty meat-averse person like me, I have a penchant for devouring beef short ribs. Somehow it doesn’t seem too unhealthy? Delusional, I know. Anyway, this was good, with the nutty buah keluak taste added in.
Ding Dong Duck Leg 1
Duck Leg confit but Asian style with Satay sauce and ketupat. Crispy skin – check. Tender meat – check. I cannot comment on the satay sauce because I don’t eat satay sauce, even from the best of satay vendors
Ding Dong Lamb Shank
Lamb shank with sauce merah (red sauce) and chickpea ($32). I sound like a broken record with the “tender meat” spiel, but there you have it.
Ding Dong Durian Alaska Dessert 3
Durian, Pandan and Kaya ($18) – all the local flavours rolled into one delicious dessert.
Ding Dong Durian Alaska Dessert 1
And now, it’s resemblance to the Esplanade is even more striking.

{Original post – 7 July 2016}

Take the already eclectic décor of Ding Dong at Ann Siang, amp it up with a heady dose of retro kitsch, and you have the new Ding Dong at Amoy Street.

Ding Dong Entrance

The neon pink signage of Ding Dong shows you the way to the relocated space at the front of Amoy Street and walls plastered with retro posters escort you towards your seat. There’s a combination of bar seats, booth seats and regular dining tables, in patterns and colours so bright, you’ll feel like it’s a Friday, even if it’s a dreary Tuesday.

Ding Dong Bar

Still serving up Southeast Asian inspired creations, the lunch menu (2 courses at $30, 3 courses at $40) features elements of Thai, Vietnamese, Malay cuisine, interspersed with other classics of Asia.

Ding Dong Menu

There’s a delectable Hokkaido Scallop Tartare starter that comes in a charcoal wafer biscuit cup that tastes exactly like the love letters you eat during Chinese New Year. Crunchy bits of coconut add more texture to the smooth scallops, while the pickled ginger and charming little bright green baubles of sea grape add a nice briny taste to the whole dish.

Ding Dong Scallop Tartare

The Beef Salad starter was similar to a Thai salad, it had a spicy hit of chilli mixed with tangy freshness of lime and coriander and peanuts and tiny deep-fried shrimp added a nice crunch.

Ding Dong Beef Salad

For mains, the Chargrilled Ocean Trout was a clear winner. Cured overnight and grilled over charcoal, the fish came with a sticky sweet sauce and was cooked just right, laid out on a bed of spiced quinoa.

Ding Dong Ocean Trout

The Ayam Masak Merah sees a well-portioned tender piece of chicken smothered in a red curry sauce, served with cucumber salad. The salad was presumably there to cool off what appeared to be a devilishly fiery chilli sauce, but in all honesty, not necessary, as the sauce was not as spicy as what you would normally find elsewhere.

Ding Dong Chicken

The Crispy Duck Curry lives up to its name – just imagine a luscious piece of crispy-skinned duck confit, floating in a sea of passionfruit-tinged red curry. Eaten with the accompanying rice (all dishes came with rice, by the way), it’s definitely a tasty dish, even if again, the dish veered on the side of the mild.

Ding Dong Duck Curry

Ding Dong has kept its fun Feed Me concept for dinner, which basically leaves you in the good hands of the chef. There’s a Sharing version of Feed Me where you get to try a selection of Ding Dong’s popular dishes at $56 per person, $68 per person (with dessert).

If you prefer individually plated dishes, then the Tasting version ($80 per pax) of the Feed Me concept will suit you better.

A la carte options are also available for dinner, if you’d rather be in charge of what you would like to eat.

Along with a revamped cocktail menu, Ding Dong sure seems like a fun option to drink and eat at in the CBD!


Ding Dong:

Address: 115 Amoy St #01-02 Singapore 069935

Contact: 6557 0189

Facebook: https://www.facebook.com/dingdongsingapore/

Opening hours:

Monday–Friday – 12.00pm–3.00pm, 6.00pm–12.00am

(last order for food: 10.30pm)

Saturday – 6.00pm – 12.00am

(last order for food: 11.30pm)


 

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