Sunday, June 4, 2017

Ding Dong @ Amoy Street - Refreshes Local Favourites With Contemporary Techniques


Ding Dong at Amoy Street, lead by their new Assistant Head Chef Miller Mai has created a new menu drawing inspiration from his childhood favourites by giving traditional flavours an unique spin.

Shark Bay 4.2/5

A visit to Ding Dong is not complete without checking out their cocktails. I knew my visit was going to be a fruitful one with the Shark Bay ($22) which is a concoction of rum, papaya, pear, grapefruit and lime. A light and fruity sweet drinks to kick start the dinner.

Scallop Ceviche with Kuih Kapit 3/5

We started with the Scallop Ceviche with Kuih Kapit ($18) whereby the diced Hokkaido scallop is paired with diced Thai mango, pickled shallot and ebikko. I like the innovative idea of serving kuih kapit or better known to many as love letter. However, I felt that the sweetness of the kuih kapit overshadowed the ceviche. Furthermore the scallop ceviche lacked the characteristic zest and acidity.

Boneless Beef Shank with Rice Noodle 3/5

Inspired from the Vietnamese bun cha is the Boneless Beef Shank with Rice Noodle ($18).The beef which is supposed to be marinated with Thai curry paste was rather flat in taste for me. I could not taste any curry flavour at all. The cold noodle is dressed in lemongrass dressing, kind of resembles our laksa noodle dish.

Miso Cured Salmon with Yuzu Sorbet 4/5

A light and refreshing starter is the Miso Cured Salmon ($22). The Norwegian salmon is cured in white miso paste for a good 12 hours. It is served together with house-made wakame salad and topped with ikura roe and yuzu sorbet. Love the touch of cold sweetness from the yuzu sorbet that freshened up the whole enjoyment.

Crispy Pig Trotter with Spiced Vinegar 4.2/5

Great for sharing is the Crispy Pig Trotter with Spiced Vinegar ($29). The pork trotter is brine, sou vide, dried in chiller and then deep fried before serving. Crispy on the exterior and succulent inside, you just need to get your hands dirty and dig into it. Have it together with the accompanying spiced vinegar to cut that richness.

Yam Ring with Poached Egg 4/5

The Yam Ring ($20) is a local zichar inspired dish which is made in-house. It is topped with sauteed asparagus and an organic egg. The rendition is also good for vegetarian. The ring considers of crispy exterior with hint of five spice powder encasing the the flavourful local yam which was steamed before being molded into shape and deep fried. I enjoyed it but I thought if there are more elements to pair with the yam that will be nicer. Internally, I hope our local zichar stalls will be inspired by this creation and up the game in their own ways.

Rendang Beef Brisket Bun 4.8/5

The dish that I enjoyed most is the Rendang Beef Brisket Bun ($21). Served in a Chinese steamed bun, is the beef brisket which has been brined, smoked and barbecued. This is sandwiched together with turnip omelette, for an extra texture. The bun is topped with pickled cucumber or achar for the extra crunch, at the same time giving the flavours that extra oomph.

Tuan Loin with Green Papaya 3/5

A interesting combination of Japanese and Thai in the Tuan Loin with Green Papaya ($28). The tuna is seared and served with green papaya and mizuka micro tomatoes. It is a spicy dish but I felt the papaya salad lacked the characteristic acidity. Overall I felt the dish needed more refinement to bring the elements together as a whole.

Lobster Tail and Sriracha Crab Cake with Tom Yum Broth 4.5/5

While the Thai element did not quite work out for the previous dish, I thought otherwise for the Lobster Tail and Sriracha Crab Cake with Tom Yum Broth ($30). The made in-house tom yum broth is poured into the dish at the table. The sour and spicy broth complemented the seafood excellently. It is like have a refined version of tom yum soup.

Pork Collar Char Siu Rice 4.2/5

Who on earth will imagine that I can find a plate on char siew rice at Ding Dong? Well, The Pork Collar Char Siu Rice ($26) is a premium version that uses Iberico pork and topped with chicharon for that extra texture. It is also dusted with leek ash for smokiness and lastly paired with pineapple salsa for a sweet refreshing finish. It even comes with a bowl of rice. That is like a meal on itself.

Ginger Lime Parfait with Lychee Sorbet 3.5/5

Moving to the desserts, we tried a couple and I thought the Ginger Lime Parfait ($11) is rather unique with the introduction of spices into dessert, such as the Sichuan pepper. The flavours are rather complex but it can of work when all the components are eaten together.

Banana Cannoli 4.5/5

The dessert I enjoyed probably goes to the Banana Cannoli ($15) with peanut butter and vanilla ice cream. The sweet and savoury dessert is given an Asian influence with the used of banana like the local goreng pisang. The crispy phyllo pastry which is brushed with butter, crusted peanut, sugar and cinnamon powder reminded me of the Chinese peanut candy with its sweetness and stickiness.

Overall I was impressed with the innovative and playful take of the traditional Asian cuisine by chef Miller Mai. It definitely opens my eyes as well as taste buds to the culinary skills and potential how local flavours can be progressed to the next level and made it into a global dish.

Note: Ths is an invited tasting.

Ding Dong
115 Amoy Street
Singapore 069935
Tel: +65 65570189
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
(Closed on Sun)

1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2)  Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to destination. Journey time about 12 minutes. [Map]

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