Located at Level 2 of Orchard Gateway, Bonding Kitchen is a new place for us to indulge in Peranakan food. With his unique brand of modern Peranakan cuisine, founder Chef Danny Chew has curated daily Set Lunches that is inclusive of some of the signature dishes, which I liked, as the concept allows the diner to sample favourites like Ayam Buah Keluak, Hokkien Lor Ark before bringing over loved ones to try the mains later on. And believe me, I have tried and will want to bring my family and friends to try more (maybe all!) of Chef Danny's dishes. For this initial experience, special thanks to Kris (@msginginly) for the invite and Chef Danny and team for hosting the dinner.
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Bonding Kitchen @ Level 2 Orchard Gateway
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entrance
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| menu |
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interior
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The restaurant has a modern vibe to it and comfortably spaced. Loved the blue on the seats. Was ushered into the inner section where the one could enjoy the wonderful private dining experience with Chef Danny.
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| Bunga Telang Lemongrass Pandan (Blue Pea Flower Lemongrass drink) @$6.50++ |
While waiting, we started with light snacks of keropok served with piquant and zesty sambal belachan.
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| Fish & Belinjau Keropok with Sambal Belacan @$4++ |
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| more please |
Next up, was Ngoh Hiang appetiser. We watched Chef Danny as he proceeded to plate the Ngoh Hiang.
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Ngoh Hiang @$14++
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deep fried beancurd skin roll of handchopped pork, shrimps, mushrooms, water chestnut
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The Ngoh Hiang, a quintessential deep fried beancurd skin roll that brought a smile to our faces. Loved the generous fillings, bits of juicy mushroom and the likeable overall flavour of this classic dish. Seasoned just right with five spice, slight bouncy texture and crisp exterior. Sauce was minimal.
Next up, we were served with a gorgeous plate of impressive looking prawns. Marinated prawns with delightfully tangy tamarind juices, and pan seared to perfection. Flavour was on-point and I was practically licking off the sauces from its shell. Zesty and savoury combo that rejuvenates the tastebuds.
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Assam Ko Prawns @ $28++ to $36++
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With the private dining experience, guests could interact with Chef Danny and it was really interesting to hear nuggets of information pertaining to recipe of the food that we were about to enjoy.
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Babi Pongteh in the making
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And, it is heartening to see the care and effort being placed onto our meal.
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Babi Pongteh @$22++
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One of the classic dishes of Peranakan cuisine, besides Ayam Buah Keluak would be stalwarts like Babi Pongteh. Comparatively to the other dishes that we were having that night, this dish was more genteel in flavours when compared to the rest of the mains. Hence, recommend to try this dish first before starting the rest.
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Hei Bi Hiam Shimeji Mushrooms @$12++
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When I first saw the plate of Hae Bi Hiam mushrooms, I thought of how comforting this dish would be with a bowl of porridge. Tasty, and easy to eat with a touch of heat. Alas, there is no option for porridge at the moment, but do get a bowl of that wonderful looking blue pea steamed fluffy rice.
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steamed fragrant rice @$1.50++
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eat the way you want it
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We enjoyed the pace of the food, which allowed us to fully savour one or two dishes at any point in time. Next up, was the Wagyu Beef Rendang.
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Chef Danny presents the Wagyu Beef Rendang
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Wagyu Beef Buah Rendang @$32++
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Australian Westholme Wagyu beef ribs, stewed with coconut milk and various herbs and spices which resulted in flavourful meat that was nicely tender while maintaining its form. The dish reminds me of serunding (beef floss) actually but dig underneath to reveal chunky pieces that goes well with rice. Or, savour it with wine. I spied the wine prices here and they are really reasonable. I'll do just that next time, and keep you guys updated. Or, you are welcome to share your experience too!
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Nasi Goreng Buah Keluak @$15++
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Friend tried the Buah Keluak Fried Rice and enjoyed its nutty eggy flavours. Looks kinda cool, those black grains.
My personal favourite dish of that night, was the Hokkien Lor Ark. I don't think it was due to any bias because am a Hokkien myself, but more because this dish represented itself well enough. Strong flavours, consistently tender texture, meaty plus comforting homely feels. Chef Danny revealed that this was from a family recipe and further refined. The dish uses duck leg that had undergone 1 day of marination. End result was a bowl of yumminess.
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Hokkien Lor Ark @$22++
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Lastly, we tried the Sotong Masak Hitam. If you think you know Sotong Masak Hitam, try this version at Bonding Kitchen. I can only say, that was one intense flavour! I believe a glass of wine would complement this well.
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Sotong Masak Hitam @$20++
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And, we ended the meal with icy treat chendol. Lovely fragrance from the gula melaka, and glad that it was not too sweet. Liked the softer red beans too!
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Chendol @$7++
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A lovely meal with lovely friends. Thank you Kris for the invite, and special thanks to Chef Danny and team Bonding Kitchen for the delicious meal.
Here is a shout-out for the Daily Set Lunch, which I think is a steal for that price. Am eyeing that buah keluak and wagyu beef rendang meal...with a glass of red. See you at Bonding Kitchen!
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| image credit: Bonding Kitchen |
Bonding Kitchen Singapore
Address: 277 Orchard Rd, #02-18, Singapore 238858
Contact: 8860 9087
Business Hours:
Sat - Thurs: 11:30am–3pm, 5:30–10:30pm
Fri : 11:30am–3pm, 5–10:30pm
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