The Gen XY Lifestyle
Reminisce The Past With Ding Dong’s New Menu
Ding Dong draws inspirations from childhood favourites to produce a series of nostalgic culinary creations in their latest menu.
As the brainchild of Cynthia Chua of Spa Espirit Group and Chef-owner Ryan Clift of Tippling Club, Ding Dong is both a playful bar as well as a restaurant. Located at Ann Siang Hill, Ding Dong looks to serve up traditional Asian dishes with a fun and unexpected twist.
Head Chef Jet Lo and Chef-owner Ryan Clift have collaborated to create nine exciting new Asian-inspired creations for Ding Dong’s latest menu. The duo draw on elements from their own childhood to put a spin on staple favourites from Singapore, Thailand, Malaysia and the rest of Asia.
If you are craving a taste of nostalgia, why not take a trip down memory lane with Ding Dong’s new food and cocktail menu line-up.
Vegetable ‘Kon Lao Me’
A fun take on a traditional noodle dish from Chef Jet’s hometown in Sabah, Malaysia, the Vegetable ‘Kon Lao Me’ substitutes noodles with shredded root vegetables and is served with Mangalista pork imported exclusively from Hungary.
‘Nan Ru’ Pork Ribs
This dish combines both red and white fermented bean curd with a ginger and apricot sauce made in-house.
Wagyu Beef Char Siew
Slow-cooked for 48 hours to perfection, the Wagyu Beef Char Siew is accompanied with pickled papaya and yellow cherry tomatoes.
Add a sweet finish to your meal with Ding Dong’s new desserts that play with different textures:
Frozen ‘Pulut Panggang’
A modern take on the traditional grilled glutinous rice dish, the Frozen ‘Pulut Panggang’ adds a wow-factor to the menu.
Mai Lai Goh ‘Malay Steamed Cake’
Served with fresh bananas, banana cream and jelly, the Mai Lai Goh ‘Malay Steamed Cake’ ensures an indulgent conclusion to your meal.
Ding Dong’s bar has also whipped up new concoctions featuring a well-balanced medley of punchy flavours and spices:
Passion ‘65
For a celebratory toast, opt for the Passion ’65 which features a citrusy mix of Aylesbury duck vodka, umeshu and champagne.
Jack the Yoke
Featuring Jackfruit infused Aylesbury duck vodka and dassai sake, Jack the Yoke makes for an unconventional yet delicate drink.
Paying homage to the nation’s 50th birthday, Ding Dong’s bar presents some new dizzying concoctions with a local twist:
Orchard Boulevardier
A spin on the classic Boulevardier cocktail with Yamazaki distillers reserve.
Singapore Fling
A Tanqueray gin-based cocktail with Cointreau and creole bitters.
Stylo Milo
The cheeky dessert-style cocktail featuring Hakashu distillers reserve, green chartreuse and Milo concentrate, is served in a green cup to emulate the familiar green cups served by Milo trucks that many of us grew up with.
Ding Dong also offers a promotion which includes a three-course set lunch priced at S$25++ per person. Guests can select three dishes from the menu of options which changes on a monthly basis. To complete your meal, top up S$10++ for a glass of wine or Suntory premium malt.
Ding Dong is located at 23 Ann Siang Road and is open for lunch every Monday to Friday from 12.00pm to 3.00pm, and for dinner from Monday to Saturdays from 6.00pm to 12.00mn. For more information, visit http://dingdong.com.sg.
