My first visit to Ding Dong was when it was at its previous premise, Ann Siang Hill whereby it spanned across 3 storey. I have not visited Ding Dong ever since. Therefore this Ding Dong revisit is a first since their relocation to Amoy Street.
The eclectic theme still exist with some funkiness. I noticed some traditional accessory, in particular the Laughing Buddha as an ornament was among the background of the retro poster.
While the cuisine offered at Ding Dong, likewise, remains as Modern Asian. With a new chef helming the kitchen of Ding Dong, Chef Miller Mai curated 18 new dishes offered on the latest menu. We tried as much of the new dishes as we could.
Starting with 3 Cold Plates. First is a popular Peranakan snack, Kuih Pie Tee ($16) improvised at Ding Dong with a crown of Spicy Singapore Chili Crab to give that lavish touch.
Tuna Tataki, Cucumber Carpaciio, Calamansi Sorbet ($18) is the lightest among the 3 cold plates. A light and refreshing item.
The Steak Tartare ($20) with seasoning to flavour-up the dish mesmerized most diners. Topped it with Fennel Rice Cracker and Toasted Onion Bread to give that added texture.
Moving to the Sharing Plates, we tried a total of 5 items.
First is the tender Thai Grilled Pork Collar ($22). Remember to dip it with Jaew Dipping Sauce for the added punch. Though tasty, it didn’t leave a relishing memory.
I didn’t think that curry and pumpkin would go so well until I tried Ding Dong’s Curried Pumpkin Soup, Crayfish, Grilled Pumpkin ($16). Curry masked the overwhelming sweetness of pumpkin as such created a more savoury soup.
Next 2 dishes are improvised from the crowd flavour Cze Char dishes. The crispy Stuffed You Tiao ($16) is now with Otah Otah and Kaffir Lime Mayonnaise. Next is the Baby Octopus ($17) coated with Golden Fragrant Sauce and Curry Leaf that resemble salted egg flavour.
Chicken Lor Bak ($16) with 5-Spice Sauce and Orange Marmalade is another dish that I love.
Time for the Bigger Plates.
Beef Short Rib, Buah Keluak, Wingbean Salad ($38) was yet another dish I love as I love Buah Keluak. It was interesting to see the transformation of the classic Peranakan dish which usually uses Pork or Chicken to this melt-in-the-mouth Beef Short Rib.
Lastly, was a dish that surprises me. Satay Sauce complemented the Duck Leg ($30) with Ketupat perfectly.
No reason for leaving dessert out. First is the Melon Sago, Rock Melon Ice Cream, Winter Melon Foam ($12) which does remains me of the Chinese traditional Sago dessert.
Next is the Durian Alaska, Pandan Sponge, Kaya ($18) for Durian fan. Mao Shan Wang Durian was used, a pity the desserts seems to use artificial Pandan flavouring.
Hit and misses is our conclusion for the new creation at Ding Dong. I think there is room for improvement. Some dishes that I will recommend are the Steak Tatare, Chicken Lou Bak, Curried Pumpkin Soup, Beef Short Rib and Duck Leg. And if you don’t mind the artificial flavouring, go for the Durian Alaska.
115 Amoy Street, #01-02, Singapore 069935
Tel: +65 6557 0189
Mondays – Saturdays 1200 to 1500, 1800 to 0000 | Closed ton Sundays
- Downtown line – Telok Ayer station
- North-South or East West line – Raffles Place station
- Prudential Tower along Cecil Street 57, 131, 167, 186, 700, 970, 971E (nearest bus stop to Telok Ayer Road)
- Opp The Ogilvy Ctr along Robinson Road 10, 10e, 70, 75, 97, 100, 107, 128, 130, 162, 196, 196e
- One Raffles Quay along Shenton Way 10, 10e, 57, 70, 75, 97, 97e, 100, 107, 128, 130, 131, 162, 186, 196, 196e