This is so Masterchef, if not a Michelin restaurant worthy dish. Light, delicious, creative and chock full of flavour.
A quick recap of Ding Dong's Set Lunch menu, available weekdays, 12.00pm - 3.00pm.
Starter of Burnt Nasu with Crab and Crispy Shrimp. Loosely translated : Nasu = Japanese for Eggplant, Crispy Shrimp = In local context this is essentially a Hae Bee Hiam, which is dried prawns grounded up with chilli and spices.
Main of Tom Kha Crispy Quail. The quail was crispy and well marinaded, and the inside was plump, juice and succulent. The accompanying Tom Kha sauce (think Thai Coconut Soup if Tom Kha does not ring a bell) has a thick gratifying consistency, akin to gravy, best slathered on a piping hot bed of rice.
This REDDY adored! Gula Melaka with Sago Pudding and Coconut. You get a very light and delicate scoop of homemade coconut ice cream, with that familiar tasting Gula Melaka Sago Pudding sitting quietly neath the ice cream. Then there is the MERINGUE. Light, crisp and most importantly, melts in your mouth with the slightest of effort. Only gripe is that the popcorn could have been more crunchy? But nah, this is just a minuscule anomaly in this amazing dish.
Would Reddy be back again? Most definitely.
Ding Dong
Website : http://www.dingdong.com.sg/
New address : #01-02 115 Amoy Street, Singapore 069935
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
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