Miller and the team putting the final touches on his Iberico pork collar charsiew with caramelised pineapple🍍, sous vide and char grilled, served with a mystery sauce topped with chicharones at #dingdongsg
way! Sultry, heaty and a little cheeky 😈🌹🔪🔥 We have a few seats left for tomorrow! Book your seats now! *Chef’s Choice 4-course tasting menu available at $128++ per couple. Includes one welcome drink per person. #dingdongsg #datenight
The Shan Tofu in @dingdongsg
’s “Not So Lonely Planet” lunch menu - a combination of chickpea tofu, dried cured beef and a chilli garlic sauce - tastes as delicious as it looks, and even better, a lot lighter than it may sound and so makes a good choice from the Southeast Asian inspired menu.
Set your love on fire 🔥❤️ Ding her Dong with a surprise menu this #valentinesday
. Chef @millermai_
will curate a 4-course tasting menu close to his heart, for each person. So go on, make that booking now! *Price: $128++ per couple, includes one welcome drink per person #dingdongsg #dingdong
Man may have discovered fire, but women discovered how to play with it. - quoted
Pictured is Chef @millermai_
char-grilling some slabs of Iberico pork collar charsiew at #dingdongsg
🇸🇬Singapore: I don’t normally like durian derivatives but this Durian (Bomb) Alaska was something else! It was Pandan meringue forming the green ‘durian outer’, and the inner ‘durian flesh’ was an amazing durian ice cream and you could taste the texture of real durian flesh in it. It was amazing and I would go back just to have this dessert again.
The belly rules the mind - Spanish proverb
NEW SET LUNCH MENU coming your way 🚀 Check our Instagram stories for a sneak peek. In the meantime, have a glass of ice cold beer because #TGIF
💃🏻 #dingdong #dingdongsg
King oyster mushrooms stuffed with scallops? Yes please! 🤤 It’s your last chance to try our poached salmon with stuffed king oyster mushrooms in Tom Kha broth before we announce a new lunch menu! 🤭 Book your seats now! #dingdong #dingdongsg #fusion #southeastasia
in Singapore is serious about its food, but not much else. With a tagline of ‘a little Ding for your Dong’, a quirky and retro interior and a soundtrack of ’80s ballads, it has cemented its spot as one of Singapore’s cheekiest restaurants, offering fresh South-East Asian flavours with a side of fun.
As featured in our upcoming Flavours of Singapore book.
#flavoursofsingapore #dingdongsg #smudgeeats
All that Christmas preparations can be daunting. We feel you, so here’s Christmas made easy! Forget planning, shopping and cooking! Simply book a table to enjoy our exclusive Christmas lunch menu available all month long! Head over to our Facebook page to view full menu. #dingdong #dingdongsg #Christmas #sharinggoodvibes #goodvibes
’s set lunch does a good showcase of what they offer, an assortment of Vietnamese, Malay and even Thai delights. Each course was exquisite and really delicious. 2 courses for $29 and 3 for $35, desserts are charged separately. .
#foodpornsg #burpplesg #dingdongsg #nomnom #sgeats
We’re never afraid to play around with familiar flavours, mixing them up to get the right balance. This roasted spiced coconut chicken with shallot crumble is something of a retranslated chicken curry with hints of Thai inspiration. Go ahead, give it a taste! ;) #dingdong #dingdongsg
[NEW Event] [🚇 #StormscapeTelokAyer
] [Launching: 17 and 31 Oct 2018]
Scallop “Chee Cheong Fun” with crab and prawns?!
For 2 nights only (17 and 31 Oct), a 6-hands collaboration is happening between Birds of a Feather, Ding Dong and Le Binchotan offering a total of 6 dishes (2 from each restaurant) with inspiration drawn from Amoy Street. Think:
Dinner (SGD 90)
1️⃣ Sichuan-style Chwee Kueh
2️⃣ Baker Eggplant
3️⃣ Chee Cheong Fun - made with thinly sliced scallop and stuffed with Blue swimmer crab and tiger prawns. Sauce is made up of clam stock, chili, garlic, lime juice and fish sauce
4️⃣ Pork Collar Char Siew
6️⃣ Edible Charcoal
Location: Itinerary will be sent to confirmed attendees the day before the reservation.
Dates and timing: 17 Oct and 31 Oct, 7pm
For booking: events@spa
. Probably the best reinterpretation of Chee Cheong Fun ever, and practically everything is seafood! The supremely delicate CCF skin you see is made from thinly sliced scallops, within is tasty stuffing of blue swimmer crabs and tiger prawns. The dish is coupled with with a deeply flavoured clam stock broth, brightened with dashes of chili, calamansi and fish sauce.
Upcoming: exclusive two-night-only, six-hands #BackstreetBengs
event ($90++) by chefs Jeremmy Chiam of Le Binchotan, Eugene See of #BirdsofAFeatherSG
, and Miller Mai of Ding Dong. Available only for dinner on 17 and 31 Oct 2018, it's a unique, mini food journey that brings guests to dine at all three restaurants. Booking details, email events@spa
#sgfoodies #foodsg #instasg #instafood #foodporn #igfood #sharefood #igfoodie #foodpics #forkyeah #whati8today #f52gram #instafood_sg #sgfoodporn #foodgraphy #sgfoodie #eeeeeats #foodgram #sgfoodies #buzzfeedfood #eatfamous #foodpornshare #foodgasm #EatingforTheInsta #foodstagram #burpple #MediaTasting #FindNewFood