Ding Dong reinvents childhood favourites and takes diners down memory lane with new menu

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Ann Siang Hill’s gem of playful mod-Asian cuisine, and brainchild of Cynthia Chua of Spa Esprit Group, with Chef-owner Ryan Clift of Tippling Club; Ding Dong looks to the past for inspiration for its new food and cocktails menu line-up. The bar and culinary team at Ding Dong injects elements inspired by their childhood into a series of eclectic, modern, yet nostalgic textures and flavours in their latest culinary creations.

Having enticed diners with their unique Asian-inspired creations, Head Chef Jet Lo and ChefOwner Ryan Clift put their heads together to create nine exciting new dishes, putting a spin on staple favourites from Singapore, Thailand, Malaysia and the rest of Asia. The new menu offerings stay true to Ding Dong’s ethos of serving up traditional and familiar Asian dishes in a fun and unexpected way, hitting a little closer to home with locally inspired flavours.

“Ding Dong prides itself in presenting familiar flavours to diners in a completely different way. Our new items on the menu are no different. They are inspired by some of our personal favourite dishes from our childhood. We challenged ourselves to find ways to bring those familiar flavours to life in new and unexpected ways,” explains Jet, Head Chef of Ding Dong.

Featuring freshly imported premium produce, the new menu items boast a diverse blend of everything that is amazing about Asia, prepared with the sophisticated modern cooking techniques Ding Dong is well-loved for.

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Ding Dong’s new culinary creations evoke nostalgia with items like the refreshing Vegetable ‘Kon Lao Mee’ – a fun take on a traditional noodle dish from Chef Jet’s hometown, Sabah in Malaysia, that substitutes noodles with shredded root vegetables, and served with sliced Mangalitsa pork imported exclusively from Hungary; the savoury ‘Nan Ru’ Pork Ribs combines both red and white fermented bean curd with a ginger and apricot sauce, made in-house; and the tender Wagyu Beef Char Siew slow-cooked for 48 hours to perfection, accompanied with pickled papaya and yellow cherry tomatoes.

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Adding a sweet finish to the menu are new desserts that play with different textures. Lending a wow-factor to the menu is the Frozen ‘Pulut Panggang’ with Pandan & Coconut, a modern take on the traditional grilled glutinous rice dish; and the Mah Lai Goh ‘Malay Steamed Cake’ served with fresh bananas, banana cream and jelly; ensuring an indulgent conclusion to every meal.

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Silas Lee, Head Barman of Ding Dong, working in collaboration with Tippling Club’s Head Bartender Kamil Foltan, Ding Dong’s bar has whipped up six new concoctions that are a well-balanced medley of punchy flavours and spices. For a celebratory toast, opt for the Passion ’65 – a citrusy mix of Aylesbury duck vodka, umeshu and champagne, while the Jack the Yoke with Jackfruit infused Aylesbury duck vodka and dassai sake makes for an unconventional yet delicate drink. Ding Dong pays homage to our nation’s 50th birthday this year, with dizzying concoctions including the Orchard Boulevardier, a spin on the classic Boulevardier cocktail with Yamazaki distillers reserve; Singapore Fling, a Tanqueray gin-based cocktail with Cointreau and creole bitters; the cheeky Stylo Milo, a dessert-style cocktail of Hakushu distillers reserve, green chartreuse and Milo concentrate served in a crumpled green cup to emulate the cups from the Milo trucks that many Singaporeans are familiar with growing up here.

Make the most of your mid-day meal with Ding Dong’s 3-course set lunch. At $25++ per person, you can enjoy three delicious dishes chosen from a menu of options that changes on a monthly basis. To complete your meal, top up an additional $10++ for a glass of wine or Suntory premium malt. Ding Dong is open for lunch every Monday to Friday from 12.00pm to 3.00pm, and for dinner from Monday to Saturdays from 6.00pm to 12.00mn.

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Head chef Jet Lo’s interest in the culinary industry stems from his family, as his father ran a coffee shop business, and his mother supplied homemade tofu to many restaurants in Malaysia. He began working part-time in restaurants at the young age of 18. He started his first kitchen job in the restaurant of the Hyatt Regency Hotel in Perth, Australia, while he was finishing up his culinary studies at the Australian School of Tourism & Hotel Management (ASTHM). Once he had completed this course, he proceeded to attend the DCT Switzerland Culinary Programme to obtain his Higher Diploma in Culinary Studies, where he was awarded with the Excellent Culinary Student Award 2010. He then went on to represent DCT in an international cooking competition in Switzerland, ZAGG, where he came in second place. In 2012, he moved to Singapore where he worked for awhile at the NUSS Club Guild House at Suntec City, before finding his place as Head Chef at Ding Dong.

http://dingdong.com.sg

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