In the midst of the bustling Ann Siang Road, there lies a quirky reataurant which serve a modern interpretations of Southeast Asian cuisine and cocktail.
There we goes, embracing ourselves boldly explored to the land of Ann Siang...
'Ding dong...'
Stepping into the narrow shophouse, we were greeted by the friendly staff and the sight of the kitchen as well as a small waiting area. It was a rainy day and we were the only guests there for lunch. The staff promptly brought us to our seats.
Ding Dong is a three-floor bar-eatery. Climbing up a spiral staircase, the second floor lies a bar and the whole floor is fully furnished with high tables and high seats.
The royal blue color barstools stood out with its bright color.
The third floor is dimly lit with yellow lighting and the wall is decorated with Chinese style red paper cut-out.
The construction of the wooden spiral staircase made a spectacular view from the third floor. The restaurant's unique interior design together with the sumptuous food adds to a unforgettable dining experience.
Beer, red wine and ... lemonade. With children around, we change one of the alcoholic drinks with carbonated drink.
Homemade miso tofu, daikon & ginger salad with japanese dressing (S$15)
Miso and tofu reminded me of japanese food. The black miso penetrated into every inch of the tofu and, rendering every bites pleasantly tasteful. Although the tofu was not as silky soft as those you get from japanese restaurant, it doesn't lose up in taste. Shredded daikon, ginger and 2 bunches of imported sea grapes added satisfying crunch to the silky tofu.
Spicy beef salad with fragrant herbs ($17)
Thinly sliced beef served with crunchy cucumber salad. The beef didn't turn up to be as tasteful as we have expected, but the salad was sure crunchy and refreshing.
Spicy pumpkin, prawn and coconut velouté ($15)
This is my favorite among all! The soup was flavorfully spiced and bear a subtle resemblance to assam laksa - my all time favorite. The flavours from all the spices melded perfectly, making every sip amazingly smooth and rich, excited every inch of my palate. I wanted to lick my bowl clean!
Asam Pedas Salted Barramundi (S$20) with okra and baby eggplant.
The asam pedas barramundi didn’t disappoint but didn't bear much deviation from the original creation either. The fish was succulent and the skin was cooked to perfect crisp. Despite the strong red color, this Assam pedas is not that pedas (spicy). Chef Jet had adapted the spiciness to suit the taste bud of most.
48-hour beef cheek rendang with rice purée and crispy herbs ($24)
A beef cooked for 2 days? Sometimes good food simply worth waiting for. This might just be the most tender rendang that I had ever tried. The beef was amazingly soft and moist. Contrary to the usual rendang gravy with rough texture from the addition of kerisik, this rendang gravy is light and smooth, and the crispy herb lent a nice bite to the dish.
Tom Kha crispy quail ($23)
The quail was surprisingly meaty. It was deep fried and doused in Tom Kha gravy, which has a subtle spicy and sour taste. It was a refreshing twist and complemented the deep fried quail well.
23 Ann Siang Road
Mango sticky rice with coconut ($15)
Behold, the ship is embarking on a journey to the mystery land- my tummy! Actually, I wasn't a fan of sticky rice, but I really loving the 3 crispy thin film atop.
Melacca cendol 2013 ($15)
Grass jelly cubes, shaved ice, sweet corn ice-cream, crushed peanuts, gula Melacca, salted pop corn .... Can you guess what is that? I bet you can't. This is the dessert that had been much raved about - Melacca cendol 2013. No atap seed, no green rice flour jelly, no coconut milk... if not gula Melacca, I could hardly recognize it anymore! This is an interesting re-interpretation of a classic dessert. Every bites is a burst of flavor and texture with the many ingredients used- nice chew from the jelly, addictive crunch from the salted pop corn and peanuts, fragrance from gula Melacca syrup and sweetness from both the ice-cream and sugar. The contrasting flavours and texture renders a pleasant unpredictability. However, having a affection for the deep sweet aroma of the gula Melacca, I am kind of disappointed that it was not enough. I would have double the portion of gula Melacca, if you ask me.
- Asian spiced gluten free cake served with a tamarind sorbet and roselle gel (S$16)
If you are a chocolate lover, I am sure you will adore this dessert. The cake is bitter-sweet in taste and extra fudgy. The light and refreshing sorbet, together with the roselle syrup, balance out the rich chocolate taste. The roselle syrup tasted more like a rose syrup though.
Ding dong's concept thrives on being innovative and whimsical. It offers a expansive range of food dedicated to sophisticated palate. The food here will surely take you to a wonderful flavours journey that you won't want to miss.
23 Ann Siang Road
Singapore 069703
T +65 6557 0189
Dinner Mon – Sat: 6pm to mid-night
Lunch Mon – Fri: 12pm till 3pm
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T +65 6557 0189
Dinner Mon – Sat: 6pm to mid-night
Lunch Mon – Fri: 12pm till 3pm
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