Bonding Kitchen
277 Orchard Road
#02-18 Orchard Gateway
https://bondingkitchen.weebly.com/
 |
| Kacang Botol Kerabu (SGD $16) |
Delicious Modern Peranakan Dishes
(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 8
Ambience & Setting: 8
Food & Beverage: 9
Service: 9
Value for Money: 8
Spent about SGD $38 per person.
.....
Established since November 2018 in Johor Bahru, Johor, Malaysia, founder-chef Danny Chew opened his Singapore outlet in September 2020. Originally beginning as a private dining concept, Chef Danny Chew and wife Celine have broadened Bonding Kitchen into a cozy eatery specialising in delicious Peranakan dishes, with an atmosphere that encourages, well, bonding!
Ambience at Bonding Kitchen is modern and homely. The open space is clean and brightly lit, with ample natural light from the floor-to-ceiling windows. Vibrant blue cushioned chairs flank simple modern wooden tables, decorated by fresh flowers (we had roses during our visit). An entire wall describes Chef's background and extensive culinary experience. Tucked behind a wall lies the private dining area, with an open kitchen for Chef to interact with diners.
Service at Bonding Kitchen is friendly and attentive. Staff accord each table personalised attention, and demonstrate good product knowledge, being able to describe dishes and beverages like wine. I note they proactively offer to clear away finished dishes, and clean up quickly when diners leave. The more senior staff converse with diners like family, and even Chef comes around when he's free to speak with guests and trade stories. Feels very welcoming overall.
Food at Bonding Kitchen is Peranakan cuisine, made with traditional family recipes but presented in exciting modern fashion. Plated on fine tableware, dishes look so appetizing, while the balanced use of spices and consistent execution means each mouthful is a delight. Prepared to order, there's usually a short wait for order fulfilment. Portions are sized for communal group dining. Prices are comparable to other restaurants, budget about SGD $38 per person.
.....
 |
| Bonding Kitchen Exterior |
 |
| Bonding Kitchen Interior |
 |
| Decorative Wall |
 |
| Private Kitchen |
 |
| Private Kitchen Seating |
 |
| Table Setting |
 |
| Counter & Wine Racks |
 |
| Menu |
 |
| Menu |
 |
| Menu |
 |
| Menu |
 |
| Menu |
 |
| Menu |
 |
| Menu |
 |
| Menu |
 |
| Fresh Roses |
 |
| Meal Plate Flat Lay |
 |
| Us |
 |
| Us |
The Wine Tenuta Ca'Bolani Prosecco DOC Spumante Brut NV (SGD $57) is a sparkling wine, made with 100% Glera green grapes, by the Tenuta Ca'Bolani winery in Aquileia, Udine province, Friuli Venezia Giulia region, Italy. It has a pale yellow green colour, with aromas and tastes of peach, red apple, wisteria flowers, and almonds. The body is light, harmonious, and refreshing, with a floral fruity sweet flavour that finishes on a pleasantly crisp note.
 |
| Wine Tenuta Ca'Bolani Prosecco DOC Spumante Brut NV (SGD $57) |
 |
| Wine Tenuta Ca'Bolani Prosecco DOC Spumante Brut NV |
The Keropok Belinjau & Fish Set (SGD $4) features a bowl of freshly fried, crispy mackerel fish crackers / keropok and gnetum gnemon crackers / belinjau. The former has a mild fishy savoury salty flavour, while the latter has that distinct grainy earthy bitter savoury flavour. Served with a house made Sambal Belacan, which has a righteous fiery spice kick. Good!
 |
| Keropok Belinjau & Fish Set (SGD $4) |
 |
| Sambal Belacan |
 |
| Keropok Belinjau & Fish |
 |
| Keropok Belinjau & Fish |
The Kueh Pie Tee (SGD $15) platter is a playful do-it-yourself experience. It features home made kueh pie tee pastry shells, shredded turnip strips and shiitake mushrooms braised in prawn and pork belly stock, with garnishings of pork lard, micro greens, soft boiled quail eggs, and deshelled prawns / shrimp. Pack everything together, and enjoy the crisp juicy tender textures, and bright vegetal meaty eggy sweet savoury earthy flavour. Good!
 |
| Kueh Pie Tee (SGD $15) |
 |
| Kueh Pie Tee |
 |
| Kueh Pie Tee |
 |
| Kueh Pie Tee |
Their version of Peranakan Chap Chye (SGD $15) is well executed and tasty, though it didn't quite appeal to me. The mix of cabbage, shiitake mushrooms, black fungus / cloud ear fungus, dried lily flower buds, tofu beancurd skin, and pork belly have been braised till soft, in a deeply earthy savoury vegetal gravy of pork belly, cabbage, prawn stock, and soy bean paste. That said, I'd have preferred a deeper vegetal flavour, and more of the grainy flavour of soy beans in the chap chye. Worth ordering!
 |
| Peranakan Chap Chye (SGD $15) |
 |
| Peranakan Chap Chye |
 |
| Peranakan Chap Chye |
Loved the vibrant freshness of the Kacang Botol Kerabu (SGD $16). It features a blend of market fresh wing beans, cashew nuts, home made calamansi dressing, fried anchovies, deshelled prawns / shrimp, micro herbs, and butterfly pea flower petals. With crisp tender crunchy juicy textures, and bright zesty tangy sour sweet vegetal savoury flavour, this kacang botol kerabu salad is so appetizing. Yum. I understand this is not always available, depending on market conditions. Highly recommended!
 |
| Kacang Botol Kerabu (SGD $16) |
 |
| Kacang Botol Kerabu |
 |
| Kacang Botol Kerabu |
A house signature, the Wagyu Beef Rendang (SGD $32) features Westholme wagyu beef ribs, stewed in coconut milk with 15 secret herbs and spices, until the gravy caramelises around the beef. The result is an incredibly tender juicy texture, with robust meaty savoury salty spice flavour. Punchy and addictive, best paired with some white rice to accompany. The beef rendang version here carries a touch more spice than elsewhere. Highly recommended!
 |
| Wagyu Beef Rendang (SGD $32) |
 |
| Wagyu Beef Rendang |
 |
| Wagyu Beef Rendang |
Loved the Ayam Panggang (SGD $12), with its thick meaty boneless chicken thigh marinated in kicap manis / dark sweet soy sauce, herbs, and spices. Grilled to perfection, the ayam panggang chicken thigh is chunky and juicy, with robust sweet salty savoury spice flavour. Very addictive, kept reaching for more. Highly recommended!
 |
| Ayam Panggang (SGD $12) |
 |
| Ayam Panggang |
 |
| Ayam Panggang |
The Ayam Buah Keluak (SGD $22) calls out with its darkness. The chicken, braised for hours with buah keluak / pangium edule, tamarind, lemongrass, and other herbs and spices, is infused with bold earthy savoury herbal flavour. With a tender moist texture, coming easily off the bones, this ayam buah keluak was a delight. Chef's version tends to be more mild than elsewhere, making it more palatable for most. Good!
 |
| Ayam Buah Keluak (SGD $22) |
 |
| Ayam Buah Keluak |
 |
| Ayam Buah Keluak |
The Hokkien Lor Ark (SGD $22) is an uncommon dish. A quarter piece of duck is slow braised in dark soy sauce, light soy sauce, and a blend of assorted spices. The duck meat is so tender, with bold meaty savoury salty herbal spice flavour, well balanced and yummy. I like how this lor ark isn't gamey, and the gravy goes great with white rice. Good!
 |
| Hokkien Lor Ark (SGD $22) |
 |
| Hokkien Lor Ark |
 |
| Hokkien Lor Ark |
Loved the Barramundi Fish Assam Pedas (SGD $26), with the medium sized, fresh fillet of barramundi fish being tender and flaky, with delicate sweet savoury flavour. It's served with tender eggplant / brinjal / aubergine, crunchy okra / lady's fingers, and juicy cherry tomatoes, all with vegetal sweet flavour. The rich ikan assam pedas gravy, made with fish stock, curry leaves, tamarind, lemongrass, shallots, and other herbs and spices, is deeply sour spicy savoury sweet in flavour. Delicious and enticing, kept reaching for more. Highly recommended!
 |
| Barramundi Fish Assam Pedas (SGD $26) |
 |
| Barramundi Fish Assam Pedas |
 |
| Barramundi Fish Assam Pedas |
 |
| Barramundi Fish Assam Pedas |
The Sotong Masak Hitam (SGD $20) was unique and surprisingly good. The bouncy pieces of wok-fried squid are tossed in squid ink, tamarind juice, and shrimp paste, then garnished with crisp fried shallots and micro greens. The result is a delightful contrast of textures, with a refreshingly sharp sour sweet savoury flavour. The sotong masak hitam feels more like an appetizer than an entree, opening the palate for more of Chef's delicious dishes. Highly recommended!
 |
| Sotong Masak Hitam (SGD $20) |
 |
| Sotong Masak Hitam |
 |
| Sotong Masak Hitam |
 |
| Sotong Masak Hitam |
The Butterfly Pea Flower Rice (SGD $1.50) has a fragrant aroma of steamed white rice, infused with butterfly pea flower essence to lend a vibrant colour to the rice grains. With a soft sticky texture and delicate grainy sweet flavour, the butterfly pea flower rice pairs well with most dishes here. Worth ordering!
 |
| Butterfly Pea Flower Rice (SGD $1.50) |
 |
| Butterfly Pea Flower Rice |
The Nasi Goreng Buah Keluak (SGD $15) is a rich, decadent dish that is punchy on the palate. It features white rice fried with buah keluak / pangium edule paste, egg, shallots, and chili, resulting in a loose fluffy texture and deep earthy savoury eggy sweet salty flavour. Added some sambal belacan for greater spicy kick. Highly recommended!
 |
| Nasi Goreng Buah Keluak (SGD $15) |
 |
| Nasi Goreng Buah Keluak |
 |
| Nasi Goreng Buah Keluak |
 |
| Nasi Goreng Buah Keluak |
The Chendol (SGD $7) rendition here is classic, with a mound of shaved ice topped with soft pandan / screwpine leaf jelly noodles, tender red beans, rich gula melaka / palm sugar syrup, and lovely coconut milk. Mix everything together, and with each mouthful, you get a yummy burst of earthy floral sweet milky flavour. A good rendition of a chendol dessert. Highly recommended!
 |
| Chendol (SGD $7) |
 |
| Chendol |
 |
| Chendol |
An example of Chef's background in fusion cuisine, the Gula Melaka Panna Cotta (SGD $6) brings together wobbly soft panna cotta pudding, topped with rich gula melaka / palm sugar syrup. This fusion Italian Peranakan dessert has bright floral milky sweet flavour, and is a decent end to a meal here. Worth ordering!
 |
| Gula Melaka Panna Cotta (SGD $6) |
 |
| Gula Melaka Panna Cotta |
 |
| Gula Melaka Panna Cotta |
.....
.....
CONVERSATION