Bonding Kitchen is the new kid on the block in Orchard, located on level two in Orchard Gateway. Chef-owner Danny Chew helms the new Peranakan restaurant. Having plied his trade in the private dining scene in Johor Bahru, he ventures into opening his restaurant.
Kueh Pie Tie 4/5
We started with the Kueh Pie Tie ($12 for 4pc). Diners can have some fun piecing the kueh pie tee together. Chef Danny handmakes each crispy shell to how the braised turnips, prawns, quail eggs and crispy lard bits, topped with Chef's speciality chilli cuka sauce.
Pong Tauhu 4.2/5
A heart-warming soup on the menu is the Pong Tauhu ($10 per pax). The thick and rich broth is a concoction of superior stock and prawn stock. The addition of fermented soybean and rempah brightens the stock, giving it a rich umami. The highlight is the handcrafted meatball made from chopped pork collar, pork belly, pork fat, shrimps and soft tofu.
Nasi Goreng Buah Keluak 4/5
For the carbo intake, I would recommend the Nasi Goreng Buah Keluak ($15). The fluffy rice stir-fried in buah keluak paste gives it an aromatic, earthy notes complemented by the fragrant eggs and fried shallots. You can go for the Blue Butterfly Pea Rice for those that don't like the acquire flavour of the buah keluak.
Chap Chye 4.5/5
I love my Chap Chye, and this is one of the best I have tried. My criteria of a good chap chye, the vegetables still need to have a crunch, and I need to taste the fermented bean paste.
Hokkien Lor Ark 4/5
The Hokkien Lor Ark ($22) is not a dish I have seen at Peranakan restaurant. Chef Danny has adapted the recipe from his wife's mother. Simmered in a blend of spices and soya sauce, the braised duck is cooked to a fork tender texture and has an intense flavour.
Wagyu Beef Rendang 4.5/5
A crowd favourite is the Wagyu Beef Rendang ($32). The version here the dry style using a traditional cooking method without the addition of water. Using Australian wagyu beef ribs, it simmered over 5 hours, allowing the rempah flavours to be absorbed. It is then topped with fried crunchy coconut shavings for an explosion of flavours.
Udang Sambal Petai 4.2/5
Another beautiful dish on the menu is the Udang Sambal Petai ($22). It is a two in one dish where diners can enjoy the huge and crunchy prawn, as well as the acquire petai tossed in fragrant sambal.
Sotong Masak Hitam 4.2/5
One of my all-time favourite Peranakan dishes is Sotong Masak Hitam ($20). It has the characteristic flavours I love, but it has an elevated tanginess, almost as if lime juice was added.
Barramundi Fish Assam Pedas 4.5/5
The other dish I enjoyed a lot is the Barramundi Fish Assam Pedas ($26). The fish fillet is cooked in a spicy and tangy gravy infused with lemongrass, ginger flower, and laksa leaf. You can also find brinjal, pineapple, cherry tomatoes and ladies' finger in the sea of red.
Chendol 4/5
For dessert, I have the Chendol ($7). A sweet and icy treat doused in fragrant gula melaka with handmade green pandan jelly, red beans and kidney beans.
Note: This is an invited tasting.
Bonding Kitchen
Orchard Gateway
277 Orchard Road
#02-18
Singapore 238858
Tel: +65 88609087
Website
Nearest MRT: Somerset (NS Line)
Opening Hours:
Tue-Sun: 1130am - 3pm, 530pm - 1030pm
Direction:
1) Alight at Somerset MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]
