Modern interpretations of South East Asian cuisines feature in recent menu & cocktail list update
December 16th, 2015
Update: July 2016 Ding Dong has relocated to a new home at 115 Amoy Street
Since its debut in 2013, Ding Dong has garnered local and international recognition for its inspired take on traditional South East Asian cuisines. Under the direction of Head Chef Jet Lo and Chef-Owner Ryan Clift (Tippling Club founder) Ding Dong continues to evolve its unique interpretations of Asian cuisines – highlighted by unexpected flavour and ingredient combinations. Their recently refreshed menu features nine new dishes, complemented with a batch of inventive new cocktails at the bar. One of the standout restaurant-bars within the mega-popular Ann Siang Hill dining enclave, Ding Dong offers a vibrant and rewarding dining experience in central Singapore.
Cuisine Among the recent menu additions, dishes that exemplify the culinary personality of Ding Dong – inventive yet playful and without pretentions – include Burnt Nasu with crab and crispy shrimp – an intriguing combination of burnt Japanese eggplant skin, cooked crab paired with dried shrimp, served with fish sauce and lime juice; Wagyu beef char siew – beef short ribs marinated in house-made char siew sauce, slow-cooked for 48 hours, served with pickled papaya and freeze-dried cherry tomato; and the Ding Dong Mango dessert – mango served three ways – mango ice cream, freeze dried mango chips, and mango jelly garnished with shiso sheet.
Cocktails Signature cocktails at Ding Dong, created by Head Bartender Martin Ambrose Lieu, in collaboration with Tippling Club Head Bartender Kamil Foltan, are informed by Asian culinary influences, modern mixology techniques and imaginative ingredient twists. Highlights from the new cocktail list to look out for – Spiña Colada – a salted, savoury spiced take on the classic piña colada, combines pan cooked pineapple, spiced and salted, with coconut milk, lime and rum, garnished with a sprig of fresh spearmint and pandan; and the herbal-inspired Giddy Up – a provocative mix of gin, beer reduction, lemon, mango, vanilla and galangal.
Ding Dong serves lunch between 12 pm and 3pm Monday to Friday, and dinner from 6pm Monday to Saturday. The Set Lunch Menu offers excellent value with 3 x courses for S$25++, while other promotions and menu updates can be found on the Facebook Page.