Friday, 4 December 2020

Bonding Kitchen - Modern Peranakan Cuisine [MEDIA INVITE]

Wagyu Beef Rendang 

Bonding Kitchen (“BK”) is the brainchild of Chef Danny Chew, hailed from Johor. He started his culinary journey as a kitchen helper when he was 17 years old, graduated from At-Sunrice Global Chef Academy in Singapore in 2011, followed with stints at several Asian restaurants and popular Chinese restaurant in Liverpool (UK). 

Bonding Kitchen - Open Kitchen for Private Dining Area
However, his Peranakan roots pull is too strong and he returned to JB to start private dining service for Peranakan Cuisine. After the success in the private dining scene in JB, Chef Danny is in Singapore to introduce his unique brand of Peranakan Cuisine. 

Part of the Dining Area
We started the tasting with Fish & Belinjau Keropok ($4). Freshly fried and served with signature sambal belacan. A combination of crispy and spicy, uniquely Peranakan starter. 

Fish & Belinjau Keropok with Sambal Belacan 

Fish & Belinjau Keropok with Sambal Belacan
Ngoh Hiang ($14). The Ngoh Hiang has a nicely fried crispy beancurd skin, followed with juicy pork and bouncy prawn fillings. Served with sweet sauce and spicy spread. Yum Yum. 

Ngoh Hiang
Assam Ko Prawn ($28 - $36). “Atas” version of Assam Prawn. BK uses a huge jumbo prawn, pan-fried in cast iron pan to create the crisp and smoky skin. It is cooked with thick tamarind sauce, that sips through to the juicy and bouncy prawn flesh. You can choose to eat it on its own or accompanied with their fragrant tice. 

Assam Ko Prawn 

Assam Ko Prawn 
Hei Bi Hiam Shimeiji Mushroom ($12). It looks simple yet packs with power. The key is in the Hei Bi Hiam that is spicy and filled with prawn and spices umami. A quick fried with shimeiji mushroom, you have a juicy and bouncy mushroom filled with spicy and fragrant drie shrimp sambal. 

Hei Bi Hiam Shimeiji Mushroom

Hei Bi Hiam Shimeiji Mushroom
Babi PongTeh ($22). One of the signature Peranakan cuisine. Cooked over a long period with spices and fermented soybeans, it slowly rendered the fats from the pork belly. The result is an awesome melt-in-your-mouth pork belly, packs with savoury gravy. Yum Yum. 

Babi PongTeh

Babi PongTeh
Hokkien Lor Ark ($22). Inspired by his family recipe, Chef Danny recreates this dish in his style. The marination process started the day before to tenderise the duck. On the next day, it is slowly cooked with local spices and soya sauce resulting in intensive soya and spices flavour with fork-tender duck meat. 

Hokkien Lor Ark

Hokkien Lor Ark
Wagyu Beef Rendang ($32). Stewed wagyu beef ribs with coconut milk and more than 15 local herb and spices. One of the best beef rendang I ever tried. The gravy caramelised beautifully, delivering an intensely sweet and savoury flavour, with a tender and delicious bite of the beef. Not forgetting the kerisik / fried coconut shavings on top of the rendang gave the crunchy texture and elevated the dish further.   

Wagyu Beef Rendang

Wagyu Beef Rendang
After we finished the rendang meat, there was a lot of gravy left. Not wanting to waste the gravy, I mixed it with rice. The result is just an absolutely delicious rendang rice ball plus I even eat it with the remaining belinjau keropok. 

Wagyu Beef Rendang

Wagyu Beef Rendang Rice Ball with Belinjau Keropok
Sotong Masak Hitam ($20) Chef Danny Chew version of Sotong Masak Hitam. Served as the finale of the main meal. The chewy yet tender sotong delivers creamy, acidic and refreshing punch / palate cleanser. Its flavours are so powerful, it made me goes WOW after savouring it. A perfect ending to our main meal. 

Sotong Masak Hitam

Sotong Masak Hitam
To end the meal in Peranakan style is none other than Chendol ($7). Rich and creamy chendol topped with a generous portion of coconut milk. However, the red bean outshines the chendol that is supposed to be the start of this dessert. 

Chendol

Chendol
Overall, dining at Bonding Kitchen is like a journey of flavours. Though I am familiar with Peranakan dishes, I was amazed by the version created by Chef Danny Chew. The cooking style and plating, bring a modern style to Peranakan Cuisine. The Wagyu Beef Rendang, Sotong Masak Hitam, Assam Ko Prawn and Hokkien Ar Lok are just amazing, making me wanting for more. Cheers!! 

Bonding Kitchen
Thank you very much Kristine for the invite, Chef Danny Chew and Bonding Kitchen Team for hosting us. 

Check out the Bonding Kitchen Set Lunch and Set Menu. 

Set Lunch Menu

Happy Hour deal 5.30pm - 9pm as below: 
House Red (Shiraz, South Australia) $32 / btl ; $8 / glass 
House White (Sauvignon Blanc, South Australia) $32 / btl ; $8 / glass 

Set Menu

Food & Drinks: 8.75/10 
Value: 8.75/10 
Service: N/A (Tasting Invitation) 
Ambiance: 8/10 
Budget per Person: $26 - $50; $51 - $80 

Bonding Kitchen 
277 Orchard Road 
#02-18/ Orchard Gateway. 
Singapore 238858 

T: +65 8860 9087 
IG: @Bondingkitchen 
OH: 
Tue – Sun: 11.30 – 21.30 
Closed on Monday 
Menu available online 

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