Innovative new restaurant & bar serving modern interpretations of Southeast Asian cuisines
October 15th, 2013
DING DONG in Singapore is the local embodiment of an emerging dining trend that has captured the attention of progressive chefs and restaurateurs in leading global dining centres such as New York, LA and Hong Kong. A refreshing new concept of urban-hip eateries serving updated renditions of traditional Southeast Asian recipes in bold interiors that complement the distinctive flavors of the regional cuisines. Disrupting the archetypical Asian single-cuisine restaurant model evident in the global plethora of Thai-Japanese-Chinese-Vietnamese restaurants, the new paradigm embraces a regional approach- assembling a fusion of dishes that reflect the cross-pollination among the amazing diversity of culinary and cultural heritages of the region- reinterpreted and tweaked with modern cooking techniques to create a stimulating , flavor-forward cuisine- served in a fun and vibrant atmosphere.
Exemplifying this new dining concept, Ding Dong is the creation of the local trend-leading Spa Esprit Group, in collaboration with award winning chef Ryan Clift of Tippling Club fame. Following the continued success of their earlier collaborations -the widely celebrated Tippling Club, and hyper- popular neighborhood bistro OPEN DOOR POLICY, their latest concept- Ding Dong- launched in June 2103 within a restored shophouse in the resurgent Singapore dining and nightlife neighborhood of Ann Siang Hill. Equally renowned for cutting edge mixology as well as the finely-executed modern haute cuisine at Tippling Club, Clift and his team have conceived Ding Dong as a vibrant new social dining destination – matching their modern take on Southeast Asian cuisine with creative mixology- the assertively Asian-influenced cocktails incorporating local spices and herbs featured in the regional cuisines.
The restaurant and bar occupy the entire three levels of the colonial era shophouse. The Ding Dong kitchen is prominently showcased, unconventionally, at the prime ground level entrance, operating in full view behind full height glass- with all the bar and dining areas located on the upper levels. On the second floor, across split levels, is the main cocktail bar, with additional casual dining spots at benches and window-front counters. And on the uppermost floor, in the main dining room, tables are comfortably spaced across two sections of the split-level floor. In total Ding Dong can accommodate approximately 60 diners.
Ding Dong opens Monday to Saturday, for dinner only. Bookings are accepted- and with its already strong popularity- recommended.
DING DONG cuisine & cocktails
A wide-ranging menu is simply organised under selections of Soups & Salads; categories of Plates- Small, Cold, & Large; and Desserts– offering a peripatetic journey among the cuisines of Southeast Asia. The Ding Dong kitchen team, headed up by Malaysian-born chef Jet Lo, turns out beautifully presented dishes, realised with genuine integrity and sound technique. The eclectic compilation of dishes are uniformly solid and and imaginative- making dish selection a tantalising exercise. Among many stand out dishes the Scallop Ceviche with fresh coconut and Chinese cabbage is both visually spectacular and deliciously palatable; Red Curry Wagyu Short Rib with green mango slaw presents an intriguing fusion of flavors; and the Five-spice Lamb Ribs with sweet green chilli sauce a pleasingly piquant combination of tastes. Desserts are equally inventive- exemplified by the reinterpretation of the classic Malaysian dessert- Malacca Chendol 2013– an intriguing combination of Sweetcorn ice cream, Gula Melaka jelly, shaved ice, popcorn.
Beverages at Ding Dong are thoughtfully themed to both accentuate and balance the bold flavors of the Southeast Asian cuisine. Ranging from imported Singha beer, to a wine list heavy on well-priced artisanal wines and grower-producer champagnes, the highlight from the bar, under the direction of bar manager Mikel Mulraney, is the idiosyncratic cocktail program . A concise list of original cocktail creations are characterised by the inclusion of Asian spices, herbs and ingredients- masterfully balanced with the premium spirits- producing some outstanding, robust drinks. Among the notable cocktails are the Pirates of Malacca– House-spiced rum, garcenia gomme, calamansi, pineapple, falernum; Little India- Johnnie Walker Black Label, Yellow Chartreuse, Kümmel, ginger; and the Golden Mile- Thai herb-infused Ketel One vodka, blue ginger gomme, citrus, chilli oil.
A look inside Ding Dong
Front section of the first floor bar- with casual seating at stools and high counters.
From the rear of the first floor- the “L” shaped bar counter is attractively faced with white ceramic tiles and bold red traditional Chinese motifs. The centrepiece staircase spirals strikingly between the various levels. Vivid blue bar stools add a splash of color contrast to the room.
Upper level dining room- the front raised section features benches and stool seating, with additional table settings at the lower, rear portion of the room.
Bold red motifs on the walls, and the vibrant red color of the park bench style seating are the only adornments on the otherwise restrained decor that features white walls and ceiling, and rich timber flooring and tables.
The impressively equipped- and spacious- kitchen occupies the prime ground floor space- an inspirational endorsement of the culinary credentials of Ding Dong.
The Ding Dong culinary team firing the woks in the gleaming new kitchen.
Ding Dong cocktail highlights
Pirates of Malacca – Spiced aged rum, falernum, pineapple and calamansi lime.
Golden Mile – House made Thai Herb Spirit, lime and blue ginger syrup.
Ca Phe Sua Da #2 – Vietnamese coffee, cognac, amaro montenegro and condensed milk foam.
Fujiyama – Yogurt sake, Yuzu liqueur, elderflower liqueur, compressed strawberries.
Selections from the Ding Dong cuisine
Scallop Ceviche – Hokkaido scallops, bean sprouts, fresh coconut, served in chinese long cabbage.
Kingfish Sashimi – kingfish, black daikon, yuzu dressing, with avocado and wasabi.
Hay smoked pork bao – Hay smoked pork belly, hoisin sauce, cucumber and shallots.
Vietnamese scotch eggs – Quail eggs, Minced pork with Vietnamese herbs.
Carbon-battered lemon sole – Hand filleted lemon sole marinated in red curry paste, and cooked in a bamboo extract carbon batter.
Five spice lamb ribs – Slow cooked lamb ribs served with a house made green chili dipping sauce.
Spice braised duck leg with lotus root and kai lan
Malacca Chendol 2013 – Sweetcorn ice cream, Gula Melaka jelly, shaved ice, popcorn.
Ding Dong -modern SE Asian cuisine & cocktails, Singapore
Address: 23 Ann Siang Road, Singapore 069703
MRT station: NE4 Chinatown
Inquiries: +65. 6557 0189
Facebook Page: www.facebook.com/dingdongsingapore
Opening Hours: Monday to Saturday Dinner 6:00 pm ~ 12:00 am midnight