Some friends and I went to this quirky eatery for a special occasion.
It’s located on the second and third storey of a shophouse, with amusing decor.
It apparently has a bar that is very happening, serving drinks till 2am…
|That’s right – this restaurant is called “ding dong”.|
Service was friendly and unobtrusive; our waiter was particularly knowledgeable, and the food was better than expected.
I only found out after dining there that the eatery is helmed by Chef Ryan Clift of Tippling Club, featuring his modern interpretation of South East Asian cooking, which has also been characterised as “making South East Asian food fun”.
We had their set lunches (around $30++), which even came with the option of wine or beer. Pretty good value for money, all things considered.
|From top left, clockwise: Soup starter(spicy pumpkin, prawn and coconut veloute), ice-cream dessert, kingfish sashimi with black daikon, wasabi & yuzu, asam pedas salted barramundi.|
I chose “tom kha crispy quail” as my main, and it was pretty yummy. Came topped with frothy bubbles that the chef seems to have a penchant for creating.
|Deep fried quail.|
The interesting part of dining here is that what turns up at the table tends to look totally unlike what you expected when you ordered off the menu. In a good way, though.
My favourite dish was definitely the Malacca Cendol 2013. I thought this was as ‘traditional’ a dessert as I could order. And I thought the ‘2013’ referred to the Gula Melaka’s year of manufacture or something. Instead, this was what arrived at my table…
|Yup, this is the cendol.|
It was incredibly yummy, and was probably the best part of my entire meal.
Unconventional ingredients (yup, that IS popcorn you see), and somehow it still all gelled together. I suppose that’s when you know the chef is a fusion expert – when stuff that seem to totally not belong in the same bowl, end up as a sensory delight.
23 Ann Siang Road,
Tel: 6557 0189