Starters Desserts Cold Shrimp carpaccio, Thai honey mango and prawn chips 19 Chendol mai, attap seeds Wagyu beef tartare, coriander and toasted onion bread 25 and gula Melaka ice-cream Blue swimmer chilli crab, tomato relish and kuih pie tee 22 15 Vietnamese coleslaw, coconut poached chicken and nuoc cham 17 Durian Alaska, pandan meringue Have it your way, or and sablé THE DING DONG WAY Hot Scallop cheong fun, ginger flower gel and Thai basil oil 24 20 Balinese pork satay, sambal peanut and crispy garlic 8/stick Dudley crémeux, kicap manis IF YOU CAN'T DECIDE Foie gras dumpling, kumquat and roasted duck consommé 23 and kopi luwak ice-cream LET US PLAN your Ding Dong Scotch eggs, pickled cucumber and nuoc cham 10/piece 14 Stuffed you tiao, otah and kaffir lime 19 Spiced poached guava, contemporary Yam ring, asparagus and poached organic eggs 18 sour plum jelly and sweet Crispy pata, atchara and spiced vinegar (for sharing) 38 chilli mango Southeast Asian Rendang beef cheek and lotus bun 12/piece 12 experience. Mains THE TEAM Head Chef Restaurant Mgr. 4 COURSES $68 Miller Mai Nino Juanta Angus beef short ribs, buah keluak and confit shallot 42 6 COURSES $108 Sous Chef Asst. Restaurant Mgr. + Wine Pairing $48 Lobster tail, heirloom tomato and tom yum bisque 46 Paul Chong Justine Asahan Lamb shank, chickpeas and soup merah 32 Jnr. Sous Chef Bar Supervisor Patrick Wee Joepet Matira Marble goby, green papaya and sweet chilli 37 Dishes are served Snr. Chef de Partie as individual courses. Pork collar char siew, baby leeks and pineapple mousse 33 Barry Tan Each guest per table will be served the same dishes Red snapper, eggplant and green curry 34 Chef de Partie throughout the course. Ken Goh Add on Brown jasmine rice 3 Thai fragrant rice 2 Sautéed garlic broccolini 14

All prices are subject to service charge and GST.