Bonding Kitchen: Modern Peranakan Cuisine Takes Center Stage at Orchard Gateway
Orchard Road is often the stage for international cuisine, but tucked away on the second floor of Orchard Gateway lies a space dedicated to Singapore’s vibrant culinary heritage: Bonding Kitchen. Stepping inside, the atmosphere immediately signals that this is not your typical Nyonya establishment; the walls proudly declare “Modern Peranakan Cuisine.”
While it retains traditional accents—like the familiar geometric floor tiles and a striking bright red ceremonial banner at the entrance—the full glass walls flood the space with light, giving it a bright, contemporary feel that perfectly suits its Orchard Road location.
Crafting the New Nyonya: Meet Chef Danny Chew
Bonding Kitchen is the brainchild of Chef Danny Chew, a culinary figure who brings a unique global perspective to classic Peranakan flavours. With over 25 years in the industry, Chef Danny’s journey is compelling: from starting as a kitchen helper in a Chinese restaurant to graduating from Singapore’s At-Sunrice Global Chef Academy and even spending time honing his skills at a popular Chinese restaurant in Liverpool, UK.
Bonding Kitchen marks his highly anticipated return to Singapore, serving as his very first restaurant here dedicated to showcasing his refined, unique brand of Peranakan cooking.
The Setting: Bright Views at Orchard Gateway
Located on Level 2 of Orchard Gateway, just a few doors down from Demand & Supply, Bonding Kitchen capitalizes on its prime location. The full glass frontage not only ensures ample natural light but also offers diners an attractive view, transforming a traditional meal experience into something sophisticated and breezy.
Diners have the choice of comprehensive set menus (some with curated wine pairing options) or a robust à la carte menu featuring a wide range of Nyonya classics. For our lunch visit, we opted for a selection of mainstays: Ngoh Hiang, Nyonya Chap Chye, Ayam Panggang, steamed rice, and a chilled Chendol to finish.
A Taste of the Menu: Highs and Lows
The Stars of the Show
Both our starters and the central meat dish proved to be excellent renditions of Peranakan favourites.
Ngoh Hiang (S$16)
These deep-fried rolls were everything good Ngoh Hiang should be. Wrapped expertly in beancurd skin, the filling—a mixture of chopped pork meat, shrimp, mushroom, and water chestnut—was savoury and beautifully textured. Served hot and crisp, they worked wonderfully as a side dish and would be an ideal snack to pair with drinks.
Ayam Panggang (S$17)
This chargrilled chicken was undoubtedly our favourite dish of the day and highlighted Chef Danny’s skill with spice and fire. Seasoned expertly with fragrant lemongrass and a medley of Peranakan spices, the Ayam Panggang possessed a wonderful smokiness and depth of flavour that elevated it beyond the standard fare. The chicken was tender and juicy, making it a must-try for first-time visitors.
The Complex Classic
Nyonya Chap Chye (S$24)
Chap Chye, the classic Peranakan mixed vegetable stew, is inherently a complex dish, requiring the perfect balance of ingredients. Bonding Kitchen’s version was certainly rich in components, incorporating braised cabbage, mushrooms, black fungus, dried lily buds, beancurd skin, and pork belly, all simmered in a rich prawn broth and soybean paste.
However, despite the complexity and generous ingredients, we found that the dish leaned too heavily on the salt. This excessive seasoning unfortunately distracted from the subtle, earthy flavours that should shine through in a well-made chap chye.
The Sweet Ending
To conclude our meal, we enjoyed a homemade Chendol. Served with finely shaved ice, this dessert was topped with soft, handmade pandan jelly, rich coconut milk, authentic palm sugar syrup (gula melaka), and red beans. It was a simple, sweet, and perfectly refreshing way to draw our Modern Peranakan lunch to a satisfying close.
Final Verdict on Bonding Kitchen
Bonding Kitchen successfully pulls off the tightrope walk between honouring tradition and embracing modernity. The bright, stylish décor offers a breath of fresh air in the Nyonya dining scene, while the menu, helmed by the experienced Chef Danny Chew, delivers dishes of real quality, particularly the inspired Ayam Panggang. While the Chap Chye missed the mark slightly on seasoning during our visit, the overall dining experience was highly enjoyable.
Category Rating (Out of 5)
Food 4
Service 3
Value 3
Atmosphere 3.5
Overall Rating 3 TOPs (Recommended)
Bonding Kitchen Orchard Gateway
Address: 277 Orchard Road #02-18, Singapore 238858 Tel: +65 88609087 Opening Hours: 11:30 am to 9:30 pm daily Nearest MRT Station: Somerset (NS23)
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
Cooking Techniques Highlighted:
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