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New Ding Dong’s menu: Colourful platter of Southeast Asian dishes

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Ding Dong, the modern South-east Asian-inspired eatery at Ann Siang Road, is taking its diners playfully further through the world of Southeast Asian flavours as Head Chef Jet Lo introduces a plethora of unique Peranakan flair to its menu inspired by the familiar – his cultural heritage. Diners can expect to see the introduction of flavours inspired by Japan and Korea with the restaurant’s signature Southeast Asian flavours.

About 70% of the menu has been revamped to include new dishes with bolder flavours, whilst favorites such as the Vietnamese Scotch Eggs and the Malacca Cendol will remain alongside the popular pairing of its Asian- inspired cocktails. Dishes with hints of Chef Lo’s Peranakan roots include the Asam Pedas Salted Barramundi with okra and baby eggplant – an original bestseller from the previous menu been revised this time to offer a spicy and sour sauce tamarind sauce base. For Desserts, the light, gluten-free, Asian Spiced Gluten Free Cake with tamarind sorbet and roselle gel and the Gula Malacca with sago pudding and coconut pay homage to Peranakan tastes.

Asam pedas salted barramundi with okra and baby eggplant

Asam pedas salted barramundi with okra and baby eggplant

Infused into the new menu are handmade elements including the Homemade Black Miso Tofu, daikon and ginger salad with Japanese dressing that is topped with popular Japanese characteristics and a dollop of sea grapes freshly imported from Japan. New favourites on the menu are the Homemade Pancake with spiced pork minced and kaffir lime yogurt – a combination of spicy and sour, coupled with the crispy textures of the pancake and shallots – and The Ding Dong Blue Lobster Bao with hoisin, cucumber and crispy shallots – a sumptuous indulgence for diners looking for a slightly more lavish treat.

Homemade pancake with spiced pork minced & kaffir lime yogurt

Homemade pancake with spiced pork minced & kaffir lime yogurt

Lending a wow-factor to the menu is dessert, Ding Dong’s Frozen Bibimbap, Chef Jet’s rendition of the popular Korean dish. A combination of puffed rice, cucumber meringue and chili cherry compote with a mango sphere, this dessert is a beautiful portrayal of the fresh and innovative dishes that spells Ding Dong original.

Ding Dong Bibimbap

Frozen Bibimbap

The cocktail menu was also revamped and you can expect delicious favourites such as the Fujiyama – a fine concoction of yoghurt sake, yuzu, fresh strawberries and elderflower – and the Bahru Bootleg Cocktail with aged tequila, grilled pineapple, pomegranate molasses and pandan leaf. Ding Dong has its own private label wines, the Rotgipfler 2012, bottled exclusively in collaboration with Austrian winery, Johanneshof Reinisch. An aromatic white wine from Thermenregion in Austria, the Rotgipfler is suited for the Southeast Asian flavours in Ding Dong’s dishes.

The best way to enjoy the food at Ding Dong is to ask for the ‘Feed Us’ menu, priced at $55++ per head and $67++ per head (with dessert). The Tasting Menu is a selection of six individually plated courses at $80++ per head.

Ding Dong
23 Ann Siang Road, Singapore 069703
Tel: 6557 0189
Opening Hours: Noon to 11pm (Mon – Fri), 6pm to 2am (Sat), Closed on Sun. Bar is opened till 2am (Mon – Sat).

Author: Javan Ng

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