Bonding Kitchen (Orchard Gateway)

The Wagyu Beef Rendang here is a dried version, and packed with fragrant, rich and complex flavours. It was sufficiently lemak and not that spicy, and the beef meat was fork tender.

Sotong Masak Hitam was cooked to a perfect tender and texture I've never had before. It was slightly tangy and sweet from the tamarind juice used in this dish.

I like Bonding Kitchen's rendition of Nyonya Chap Chye that is cooked in a prawn broth and soybean paste for that sweetness and added umami; and that the cabbage weren't mushy.

Went to Bonding Kitchen about 2 weeks ago and ordered their Ngoh Hiang, Wagyu Beef Rendang, Sotong Masak Hitam, Nyonya Chap Chye, Chincalok Omlette, Blue Pea Rice, and was given free dessert because of a bdae celebration! Total bill was about $136 for 3 pax!😇

Overall ratings 9/10! Food was really good, and restaurant felt homely and comfortable😄 Only downside is that its a little pricey, but would definitely head back again on special occasions🥰

My fav dish in the restaurant!! The dish was delectable and very appetising with the tamarind juice bursting in your mouth with every bite.

Yup, I just couldn’t leave without having a bowl of their Homemade Chendol ($7) too. The perfect dessert to end the meal; their coconut milk was refreshingly light on the palate (the consistency was also rather thin) and as you mix in the palm sugar syrup, the chilled sweetened concoction was nutty and superbly fragrant. However, the star was truly the pandan-flavoured jelly. Not overly starchy or chewy (like how some place does them), Bonding Kitchen’s rendition simply melts in the mouth. Tender and aromatic, the delicious jelly was kinda ‘fat’ and made into larger pieces so the pandan flavour was pretty pronounced in every spoonful. They are also rounded so they glide down the throat easily - so so satisfying! What’s more, the red beans were the icing on the cake, helping to counter the sweetness of the bowl and adding to the nuttiness.