{"id":44696,"date":"2017-03-15T07:30:33","date_gmt":"2017-03-14T23:30:33","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=44696"},"modified":"2017-03-15T07:45:24","modified_gmt":"2017-03-14T23:45:24","slug":"don-ho-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2017\/03\/15\/don-ho-singapore\/","title":{"rendered":"Don Ho, Keong Saik Rd: Back Alley Restaurant Serves Modern Australian Small Plates Amidst Hawaiian Verdure"},"content":{"rendered":"

\"\"Aloha! Beside Man Man Unagi Japanese Restaurant<\/a>, Don Ho<\/strong> is situated at the back alley of Keong Saik road. But surprisingly it has none of the dark, emo, hipster vibe associated with back alley restaurants. The Hawaiian-styled\u00a0decor is reflective of its inspiration, Don Ho, who was a Chinese-Hawaiian singer.<\/p>\n

It seems incongruous that the Hawaiian-themed Don Ho serves\u00a0modern Australian cuisine<\/strong> by Chef Shiman Woon whose experience includes restaurants in Sydney Australia such as Majestic Harvest,\u00a0Three Williams and Cibo e Vino. The menu is slim with mostly\u00a0small sharing plates.<\/strong><\/p>\n

\"\"From the “Land” section,\u00a0smoked ox tongue sliders<\/strong> ($20), which use buns made in-house, are satisfactory but \u00a0the chipotle mayo overpowers the flavor of the tongue. Furthermore, they are difficult\u00a0to eat by hand. I like to hold sliders and bite into them, but because the ox tongue is tough, I could not chew through the meat, I had to pull the whole meat out, leaving the bun and slaw behind.<\/p>\n

It’s an easy enough problem to solve–slice the ox tongue thinner, or make it more tender, or cut it into small pieces–but this design flaw, that the food is good but impractical to eat, seems to be repeated in the dishes we had.<\/p>\n

\"\"Also from the “Land” section, the roasted Iberico pork jowl<\/strong> ($16) is tough like the ox tongue, and I think it would be better if it is grilled so that it would have a slight char on the surface. But Mr Fitness likes the bite, and the combination with egg and miso works well.<\/p>\n

\"\"From the “Earth” section, Don Ho recommends the\u00a0Zaatar flat bread<\/strong> ($12) from their wood-fired oven, but simple carbs are not popular anymore. We opted for\u00a0wood roasted pumpkin and sweet potato\u00a0<\/strong>($12) which luxuriate in a piquant garlic yoghurt. It is nothing fancy, but boy, is it delicious. The sour, creamy, rich yoghurt offsets the sweetness and mushy texture of the complex carbs. Think I’ll try to replicate the yoghurt recipe at home.<\/p>\n

\"\"From the “Sea” section, the\u00a0ash-cured ocean trout pastrami<\/strong> ($14) is too salty and fishy for us.<\/p>\n

\"\"The other fish dish red snapper<\/strong> ($18), however, is remarkable. It’s pan-fried on both sides, crispy on the surface, moist and tender inside. The cauliflower puree does not compete with but instead buoys the gentle sweetness of the fish. The puffed wild rice, however, is extra; it is too hard and ruins the texture of the dish as whole. Remove it, and the dish is beautiful.<\/p>\n

\"\"It is hard to find Persian cotton candy known as pashmak in Singapore, and\u00a0the baklava<\/strong> ($10) comes with pashmak and pistachio ice cream. \u00a0Usually baklava is excessively sweet because it is bound by sugar syrup, but Don Ho leaves out the sugar syrup. As a result, the baklava at Don Ho is less sweet than elsewhere but it falls apart when you’re eating it. I felt like I was eating nuts and phyllo pastry, instead of baklava.<\/p>\n

\"\"The cocktails are fantastic and cost from $18-$22. The recommended cocktails include\u00a0yuzu mule<\/strong> ($20), and\u00a0gin garden<\/strong> ($18), although I thought the El Caliente<\/strong> ($18) with chilli sounds interesting. The\u00a0yuzu mule<\/strong> (homemade yuzu honey, Reyka\u00a0vodka, fresh orange and lime, and ginger beer) and\u00a0birds & bees<\/strong> ($18, Solerno blood orange liqueur, organic almond milk, homemade honey-lemon syrup, and egg white)–the former sour, the latter sweet–are both smooth and easy to drink.<\/p>\n

Even for\u00a0small plates, I thought the serving is tiny, and besides Singapore has seen its fair share of small plate restaurants, so I’m not sure what will attract me back to Don Ho. But to be fair, the food is nice on its own right, the service excellent, and the decor fun.<\/p>\n

\n

MENU<\/strong>
\n\"\"<\/a> \"\"<\/a><\/p>\n

\n
Don Ho Social Kitchen & Bar<\/a><\/strong>
\n1 Keong Saik Rd, Singapore 089109
\nTel: +65 6223 5001
\n7pm-midnight
\nfacebook<\/a><\/address>\n

Food: 6\/10
\nAmbience\/decor: 9\/10
\nPrice\/value: 6\/10
\nService: 8.5\/10
\nOverall: 3.688\/5<\/p>\n

\n

You may be interested in…
\n–Pim Pam by FOC, Orchard: Affordable and Good Catalan Tapas<\/a>
\n–Employees Only, Amoy Street: 7th Best Bar in the World, Speakeasy With Decent Food <\/a>
\n–Sarnies, Telok Ayer: Strong, Bold Flavors For New Dinner Menu For Aussie Cafe\u2019s 6th Anniversary <\/a>
\n–The Disgruntled Chef, Dempsey: Fantastic Small Plates Brunch that Makes You Grunt With Satisfaction<\/a><\/p>\n

\n

Written by A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

At the back alley of Keong Saik Road, Don Ho is a bar and restaurant that serves good cocktails and small plates of Modern Australian cuisine. 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