Ding Dong! Are you there?

Another feather added to the cap of the super uber creative chef of modern Asian gastronomy, Chef Ryan Clift, of the infamous Tippling Club. Ding Dong is not new to the scene, but it has joined the ranks of a stellar line up helmed by Chef Ryan. Be prepared to be wowed by elegant dishes infused with the local flavours from our daily lives and from neighbouring regions. Having read only nothing short of spectacular reviews of Ding Dong, I headed up (a short hop from Where-I-Earn-A-Living) there with quite a biased expectation. And no, after being immensely impressed with a mere teaser of what more they have to offer, my expectations were not biased at all. They ARE good. And yes, Reddy will return for more. Hopefully RaRa will be more keen to explore new foods, to join Reddy on the next visit.

Main of Asam Pedas Saltwater Barramundi with Okra & Baby Eggplant

This came as part of a (very affordable) set lunch @ $25.00 per person, with an option of adding on $10.00++ more for a glass of wine or suntory premium malt.

Set lunch is available weekdays, Mondays - Fridays, from 12.00pm - 3.00pm. 

Located at the very chic enclave of Ann Siang. You will never guess which they are. Until you come up close!

The entrance greets you with a glass partitioned kitchen (sorry did not take picture of that!) and this eye-catching piece of artwork

Seats are on the 2nd and 3rd level

Me likey, looks like a window grill that was plucked from some old-skool shophouse

Entree of Homemade Miso Tofu, Daikon and Ginger salad with Japanese Dressing. 

The fillet of Barramundi is pan fried crispy skin side. The flesh remains oh-so-soft and melts in your mouth with the effortless ease. There is not fishy smell, you are instead greeted with a whiff of sweetness which can only come from the freshest of seafood. The asam pedas sambal is fragrant and robust with the blended shallots, lemongrass, galangal and a hint of chilli (key ingredients in making a good paste). My only gripe? More tanginess for that "asam" kick and more heat from chilli for that "pedas" kick. But hey, this was an excellent effort, I wouldn't mind coming back for seconds.

Dessert of Textures of Chocolate & Kaya. A good example of "East-Meets-West". Kaya infused foam rests on a bed of chocolate "soil", accompanied by a quinelled scoop of chocolate ice cream. I believe it is dark chocolate to be exact, there is a unmistakeable tinge of earthy bitterness lingering on the palate after each mouthful. 

Not exactly picture perfect, but look! There is a dollop of ganache hiding beneath the already heavenly offerings on top. 

Reddy's score sheet :

Food : 20/10
It is THAT perfect and does not burn a gaping hole in your pockets.
Ambience : 8/10
Located in an old Chinese shophouse and aptly Chinoiserie inspired on the inside, would be very pretty in the evenings.
Service : 8/10
Each course is given a quick introduction upon arriving at your table. People are generally pleasant and evokes a vibe of "fine-dining-ish" whilst attending to you.

Ding Dong
Website : http://www.dingdong.com.sg/
23 Ann Siang Road
Singapore 069703
Tel : +65 6557 0189
Email : theteam@dingdong.com.sg

Opening Hours :
Monday - Friday : 12.00pm - 3.00pm, 6.00pm - 12.00am
Saturday : 6.00pm - 12.00am