Modern Southeast Asian restaurant Ding Dong introduces 14 brand new dishes, with tastes and flavours tugging at our childhood memories. Under the guidance of Chef Ryan Cliff, these new creations are spun from the culinary team led by the new Assistant Head Chef Miller Mai. Diners can expect a series of interesting lineups where familiar food take on a modern twist, evoking memories of those younger days.

Can’t decide? Fret not.

Simply ask for the ‘Feed Me’ menu which consists of six individually plated courses at $80 per pax. Let the chef decides the dishes while you sit back and indulge.

As for the Ala Carte options, here are the new items added to the menu.

The menu is divided into four sections – Cold Plates, Sharing Plates, Bigger Plates and Desserts.

Cold Plates

We began with several starters that freshened our palate for the dinner ahead. On the whole, each dish had a tinge of acidity that instantly made my mouth water. I especially loved the contrast between the Miso Cured Salmon and burst of Ikura, coupled with the cooling sourish yuzu sorbet in the middle. Seafood lovers can opt for the Scallop Ceviche which was my favourite as well, if not, the Boneless Beef Shank would do suffice with its tender meat and hints of citrusy notes.

Miso Cured Salmon, Ikura Shoyu, Yuzu Sorbet $22

Boneless Beef Shank, Rice Noodle, Lemongrass Dressing $18

Scallop Ceviche, Thai Mango, Kuih Kapit $18

Sharing Plates

For those who seek a meal that’s not so filling, the sharing plates consists of portion great for sharing. Though I would forewarn ordering the Crispy Pork Trotters, which came in a generous portion fit for two hungry men. A crowd-favourite as well, the pork trotters was prepared for two and a half days, and featured a very crispy skin with an underlying layer of soft fats. The meats were well executed and easily chewed. It didn’t feel as oily given that the spiced vinegar on the side served as a good balance.

Crispy Pork Trotter, Spiced Vinegar $29

Rendang Beef Brisket Bun, Turnip Omelette, Pickle Cucumber $21

Another highlight was the Yam Ring which reminded me of a dish in a Chinese restaurant. Instead, Chef Miller created his own rendition of the yam ring, giving it a fried crispy coating while colorfully garnished with leaves, edible flowers and a wobbly poached egg. Not only was the dish beautifully presented, texture-wise was a play of layers and flavours.

Yam Ring, Asparagus, Poached Egg $20

Bigger Plates

Moving on to substantial food, the bigger plates are likened your main courses ranging from seafood such as Tuna Loin, Red Snapper and Lobster Tail to meats like Pork Collar Char Siu and Wagyu Striploin.

Once again, I am surprised at how well the meats are done at Ding Dong. All I had were praises for the nice marination and texture that was either chewy nor tough but gentle on my jaw. That said, each dish had its own distinct colours and was tasty on its own.

Pork Collar Char Siu, Pineapple Salsa, Chicharon $26

Tuna Loin, Green Papaya, Sweet and Sour Sauce $28

The popular item, as we were told, was this Lobster Tail dish with a richly flavoured tangy Tom Yum Broth. It wasn’t very spicy and hinted at a sweeter and thicker soup.

Lobster Tail, Tom Yum Broth, Sriracha Crab Cake $30

Desserts

The desserts came highly recommended, so don’t leave without any!

What got me hooked instantly was the Banana Cannoli which surprised with a ‘melted’ interior, as I had expected the banana to be still intact in shape. Think ‘banana mousse’. Besides, the flakey puff was a winner on its own, without boring the dish at a one-dimensional taste.

Banana Cannoli, Peanut Butter, Vanilla Ice Cream $15

This was definitely reminiscence of our local popular Chendol drink, deconstructed through the clever play of ingredients.

Coconut Snow, Pandan Jelly Noodle, Gula Melaka Ice Cream $11

Cocktails

Pairing our meals with cocktails of various varieties. Be it classic, quirky or daring.

White Lies $22

Vodka, Pickled Chilli Brine, Dry Vermouth, Rice Chip

Wokou $22

Oba-infused Sake, Wasabi, Yuzu, Seagrapes

Mocktail – Upon request

The meal at Ding Dong was more than satisfactory at various levels. Honestly every dish we had was delicious and our table of five actually agreed to it unanimously.The flavours were on point, none too overpowering over another. Additionally, the services were prompt and staffs appeared friendly. Surely, Ding Dong is a place worth visiting again.

 

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