Widely recognised as a melting pot of Asian cuisine, Singapore is a gateway to the eclectic culinary flavours of Asia.
Enter Ding Dong, one of Singapore’s foremost restaurants to join in the Mod-Asian epicurean movement since opening its doors in 2013; the restaurant prides itself in continuously putting forth innovative dishes that meld familiar and traditional flavours of Asian cuisine with innovative plating, and modern, progressive culinary techniques.
Introducing 18 new exciting dishes to its ala carte menu, diners can expect a creative reimagination of Asia’s quintessential flavours through modern and progressive execution by newly appointed Head Chef, Miller Mai, as well as an equally inventive cocktail programme – Not So Lonely Planet, conceptualised and created by Group Bar Manager, Joe Schofield.
East Meets West
Exploring a diverse blend of bold flavours in its cooking style, the restaurant takes diners on a taste journey across Asia that begins with Ding Dong’s rendition of Kuih Pie Tee, Singapore Chilli Crab, guaranteed to spice up the taste buds.
The meal continues with Tuna Tataki, Cucumber Carpaccio, Calamansi Sorbet, served with avocado sauce and topped with fresh Ikura. This seemingly modest dish will surprise you with its bold flavour from a healthy blend of Asian spices including coriander, lime, and chilli.
An indulgence in both taste and sight, the Lamb Shank, Sauce Merah, Chickpea, boasts a bold yet delicate flavour. The lamb shank is braised for 12 hours to achieve a melt-in-your-mouth tenderness that falls right off the bone; paired perfectly with a rich merah sauce.
An equally intricate dish comes in the form of Beef Short Rib, Buah Keluak, Wingbean Salad. Capturing the rich earthy flavour of buah keluak, the tender Wagyu beef is doused in a generous serving of buah keluak sauce that will leave you wanting more.
Round off the culinary exploration across Asia with intricately designed sweet satisfactions including Ding Dong’s take on the king of fruits, Durian. The Durian Alaska, Pandan Sponge, Kaya comprises house-made durian ice cream paired with fluffy pandan chiffon cake; and coated with a light caramelised pandan meringue that forms the outer shell. The dessert is served atop a thin layer of biscuit, spread with a generous serving of house-made durian kaya.
Satiate your sweet cravings further with the refreshing Melon Sago, Rock Melon Ice Cream, Winter Melon Foam, Ding Dong’s play on the popular contemporary Singaporean dessert – Mango Sago.
Not So Lonely Planet
Inject your globetrotting culinary adventure across Asia with an intoxicating experience.
Staying true to its fun and quirky nature, Ding Dong’s latest bar programme showcases handcrafted concoctions that match up to the bold flavours in Chef Miller’s ingenious new menu creations.
The new cocktail menu, Not So Lonely Planet, features 12 unparalleled Asian-inspired cocktails conceptualised and concocted by Group Bar Manager, Joe Schofield; taking inspiration from various countries in Asia – Singapore, Thailand, Vietnam, Japan, Philippines, and China. The menu is conceptualised as a map of Asia, which guides guests to choose their cocktails primarily based on the destination that inspires them most.
Toast to the night with a refreshing aperitif that is bound to whet your appetite and add a whole lot of fun to the mix – Butterfly, a blue Whiskey Ball made of frozen blue pea flower juice. Or take a sip and get transported to the Land of Smiles with Thai-inspired cocktail, Sabai Sabai, a vodka-based cocktail infused with a dash of Thai herbs, blue ginger and citrus.
China: Jasmine and Pear Bellini
The latest ala carte menu and cocktail programme is available now for lunch and dinner at Ding Dong.
For reservations, email firstname.lastname@example.org, or call +65 6557 0189.
01-02, 115 Amoy Street, Singapore 069935