Modern Southeast Asian cuisines restaurant relocates to Amoy Street – features refreshed cocktail menu
September 29th, 2016
After nearly three years at its original Ann Siang Hill terrace home, progressive Asian cuisines restaurant and bar – the playfully titled Ding Dong – has migrated to a new location in the buzzing Amoy Street neighbourhood. Having carved out an irresistible niche within Singapore’s competitive restaurant scene with its bold decor, fun vibe and adventurous takes on familiar Southeast Asian dishes, Ding Dong retains an edgy disposition at its new refurbished terrace space. Operated by the influential Spa Esprit Group – with Tippling Club, Open Door Policy and Open Farm Community among their stand-out restaurants – at the refreshed Ding Dong the kitchen is headed up by new Assistant Head Chef Miller Mai, with Chef-Owner Ryan Clift overseeing the culinary direction, while a renewed cocktail programme has been introduced by Group Bar Manager Joe Schofield (most recently at the Savoy in London). And with its convenient new CBD fringe location, Ding Dong has introduced a weekday Set Lunch menu priced from S$30++ for two dishes.
Design Just like its original space, the new Ding Dong takes its design cues from nostalgic Asian motifs and cultural references. Patterned wrought iron dividers are a nod to one of Singapore’s hallmark architectural fixtures, while the walls are covered with retro Asian movie posters. The compact space seats around 45, with a long bar counter down one side extends seamlessly to the open kitchen where bar stools encourage interaction with the culinary team.
Cuisine A compact menu showcases the modern interpretations of traditional Asian dishes – exemplified by unexpected ingredient combinations elevated with a contemporary culinary sensibility. Categorised under Cold Plates; Small Plates; and Bigger Plates notable dishes include the Hokkaido scallop tartare with coconut, pickled ginger & sea grapes; the Chargrill ocean trout with spiced quinoa and green mango; and the Ding Dong mango with pomelo and sago.
Cocktails Imaginative new signature cocktails also take inspiration from local culinary influences and ingredients. Playful presentations belie sophisticated cocktails created with modern technique and intriguing ingredient combinations. The signature Ding Dong Daiquiri – served casually in a large plastic tumbler – combines white rum with raspberry, lychee, lime and cherry eau de vie to create a refreshing drink with unexpectedly refined flavours.
Ding Dong serves lunch and dinner Monday to Friday, with dinner only on Saturdays. A 6-course Tasting Menu is a good option to experience the full Ding Dong culinary repertoire, while the weekday Set Lunch menu entices with 2 courses at S$30++, or 3 courses at S$40++
