[CLOSED] Ding Dong

On 2 Aug and 3 Aug, four chefs will come together to present "Home Truly", - collection of dishes inspired by their childhood eats, as a tribute to our nation's birthday. It's only on these two days you'll get to taste local-inspired dishes jointly created by @dingdongsg Head Chef @millermai_ with Masterchef Singapore's former finalists - @aaronwong.sg, @zanderng and @gen_lxn.
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Pictured is the second main course by Chef Zander Ng, Masterchef Singapore winner. Chef Zander created his own rempah and mackerel paste, but lightened it to create a soft steam custard. And what I also like we're the large chunks of barramundi and Hokkaido scallops within the otah, which provided contrast in texture. It was then topped with a calamansi gel, ikura, Thai basil, coconut cream and torched in a banana leaf parcel. It has every taste of the otah that we are familiar with, yet nothing like what we've ever tasted before.
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I'll be showcasing the dishes by the other two Masterchef finalists as well. But meanwhile you may start making your reservations.
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[Invite]

The alabaster-white scallop skin, providing cosy asylum to some delectable oceanic guests beneath its folds, soaked lazily in the deliriously fragrant sauce, which by virtue of its fish sauce-forward personality possessed the aggressive allure of an Orchard Towers Thai pr..(that's quite enough - Chastity Editor).
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This dish is one of the six exclusive dishes showcased during the "Backstreet Bengs" six-hands event taking place on 17 and 31 October 2018. A collaboration with fellow Amoy Street restaurants Le Binchotan (@lebinchotan) and Birds of a Feather (@birdsofafeathersg), the six-course event allows guests to experience two dishes at each of the three concepts throughout the evening, with one dish being an event-exclusive special.

The sauce was fragrant and the ribs was flavourful and tender. This is a dish that I foresee coming back for.
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Beef Short Rib, Buah Keluak, Wingbean Salad at S$38.
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Read on foodgem.sg/food/fusion/ding-dong
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Thanks @phuayx for the review. .
Where to dine?
Ding Dong
115 Amoy St, 01-02, Singapore 069935

I'll come back for this dish, and I found this yam ring to be better than at many tze char places. It has an airy and crisp crust, holding together very smooth yam topped with a poached egg. Even the asparagus were good, as they had a heavenly wok hei scent to them.
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The combination was as delicious as it sounded - I really loved the tart and the coconut but not so much the meringue #burpple

Besides the awesome Buah Keluak Beef Shortrib, this is the second dish you can consider.
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Slow cooked in spicy stew for half day, this lamb shank is so soft that you can use a fork, or spoon, to effortlessly separate each strand of meat from its bone. The mildly spicy tomato stew is best suited to go with a bowl of rice, mixed with a little of the lamb, and it's your comfort food that first took the form of contemporary Asian cuisine.
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