Ding Dong joins hands with MasterChef Singapore finalists for a childhood inspired menu
Expect elevated dishes inspired by roast duck, Sanshui chicken and otak-otak on 2 and 3 August
Growing up, Zander Ng remembers watching hawkers grill otah-otah in large batches over charcoal. “The smell of the otah paste and banana leaf as it starts to char, followed soon by the mountain of banana leaf wrappers and toothpicks piled high after a good meal. They are one of my favourite side dishes until this day and I plan to present it in a powerful and ‘wow’ kind of way,” he shares.
The MasterChef Singapore 2018 winner has created an elevated version of this beloved local classic. Using barramundi, Hokkaido scallops and mackerel for the custard, the Otah-Otah is then topped with calamansi gel, ikura, Thai basil, coconut cream, and torched in a banana leaf parcel.
Ng’s creation is one of the three specially created dishes that will be showcased during the Home, Truly Eight Hands dinner ($100/person) taking place on 2 and 3 August at Ding Dong. Together with MasterChef Singapore finalists, Genevieve Lee and Aaron Wong, the five-course affair lets guests savour dishes inspired by their favourite childhood eats like Wong’s Sanshui Chicken inspired terrine and Lee’s Roasted Duck served with kumquat compote, taro croquettes and spiced plum jus. Ding Dong’s head chef Miller Mai will start and finish the menu with a trio of snacks and a choice of two desserts: Singapore Chilli Crab & Kuih Pie Tee; Rendang Beef Cheek & Mini Bao; DD Scotch Egg & Nouc Cham; Chendol or Mao Shan Wang.
115 Amoy Street. Tel: 6557 0819