Helmed by chef Ryan Clift (of Tippling Club fame), in a collaboration with The Spa Esprit Group, Ding Dong purveys a Southeast Asian-inspired menu. Helming the kitchen is chef Miller Mai, who serves a menu of sharing plates and heady libations for the young at heart.

One standout from the Cold Plates section is the scallop ceviche with Thai mango and kuih kapit (crepe cookies)—the rich, sweet scallops get a nice jolt of bright acidity from the accompanying mango. From the Sharing Plates menu, order the popular Vietnamese scotch eggs, perfectly battered to a crunch and yielding to a meaty, tender interior. The rendang beef brisket bun and roasted duck dumplings in a duck consommé are also delicious.

The equally delectable Bigger Plates menu features unique dishes such as lobster tail in tom yam broth with sriracha crab cake, and tuna loin with green papaya slaw and sweet sour sauce. Those with meat on their minds will find satisfaction in the wagyu striploin served with a flavourful onion confit, mushrooms and buah keluak, aka Indonesian black nut.

While the banana cannoli is the house favourite, other noteworthy desserts include the coconut snow showered atop adzuki beans and topped with pandan jelly noodles and gula Melaka ice cream. Likewise, the ginger lime parfait packs a punch with its Szechuan pepper crumble tempered gently by a lychee sorbet.