Ding Dong, Who's There?

I’ll confess that when I first visited Ding Dong @ Ann Siang Road, I was momentarily transported to the night districts of Shinjuku, Japan; and not in a good way I might add. The designer’s choice of the shocking pink neon signage may be referenced to and old copy of Karaoke Digest, and the small food portions were no better than your bar snacks. Thankfully, Ding Dong presented a new and delicious experience this time round, with a revamped Peranakan-inspired menu by Head Chef Jet Lo.

Dishes are centered around Chef Lo’s Peranakan heritage. Having brought up in the Straits of Malacca, Ding Dong taps on his expertise in this cuisine, while putting a fresh and modern twist to the traditional flavours. Take the Asam Pedas Salted Barramundi for example – a perennial favourite since the restaurant’s opening. Similar to your Asam Curry Fish Head, sans the bones, Chef Lo adds a personal touch by using a sour and spicier tamarind sauce base to appeal to the locale palate.

Chef Lo’s culinary prowess is also exhibited in his Homemade Black Miso Tofu. The silky texture of tofu with just a hint of miso, and topped with specially imported Japanese grapes, makes it a tastefully sweet and sour starter to warm diners’ appetites. It comes as no surprise that this new dish has won the hearts of many. Those looking for something heavier may choose to indulge in the Asian Wagyu Beef Tartare, which is mildly spicier than regular Beef Tartare in the market. While there is nothing Asian about an Australian imported wagyu striploin, Ding Dong does make a feeble attempt to serve with a side of Papadum.

Past patrons may recall the Carbon-battered prawn tempura in the old menu. Should the odd choice of colour not frighten you yet, do pluck the courage for a second round as Chef Lo recreates the dish with a lighter batter and paired with a side of red curry marinade and soy wasibi mayonnaise. However, the one item on the menu that had be boldly asking Chef Lo if he would be so kind as to allow me to doggy-bag home was the Crispy Pig Ears seasoned with Sichuan pepper and lime.  There is just something unparalleled about the texture of deep-fried pig ears which no other dish could compare; the crunch in every bite while the combination of Sichuan spices and sour lime tantalizes your taste buds offers a momentary reprieve from any plaguing worries with only one question running through your mind – why hasn’t any Supermarkets began selling this off the shelves?

Rest assured the Frozen Bibimbap in the desserts section is neither wrongly categorized, nor your next best option to microwavable food. Chef Lo has employed the use of puffed rice, cucumber meringue and chili cherry compote with a mango sphere to aesthetically recreate this Korean staple, yet not forgetting to include the sweet elements of a dessert. I found myself more drawn to the Asian spiced gluten free cake with tamarind sorbet. Asian spices commonly found in main courses somehow or rather make a welcoming entrance into cakes; the robust flavours from the star annis and aromatic cinnamon makes any butter cake appear as white rice to an Asian.

While I find the overuse of adjectives in the menu a tad superlative, there were a few notable dishes that lived up to its expectations. Ding Dong offers diners a convenient way to sample its signatures, with the “Feed Us” menu priced at $55++ per head and $67++ per head with desserts. Do note that portions are rather “economical”, and there’s no doubt I could wash down the Tasting Menu of 6 courses ($80++) effortlessly with a stapled stomach. Just like pressing a door bell – Ding Dong, behind the door may be a pleasant surprise.

Ding Dong 23 Ann Siang Road Singapore 069703

Tel: +65 6557 0189

Opening Hours: Lunch: Mon – Fri: 12pm – 3pm Dinner: Mon – Sat: 6pm – 12mn Closed on Sundays