Gilmore & Damian D'Silva

Eurasian fare receives a sophisticated facelift at Gilmore, named after chef Damian D’Silva’s grandfather. In homage to grandpa’s culinary talent, the menu is a delightful rojak of adapted Kristang hits, heritage dishes and heirloom recipes. Expect elevated classics that showcase mastery of spices and local produce: think sambal kapitan (curry chicken), ambiler kachang (stir-fried long beans and salted fish) and claypot har cheong pork belly, all lovingly made from scratch. Dessert, which includes excellent kueh and ice cream in flavours such as kedondong and durian with gula melaka, is a must; as are mocktails that spotlight favourites like assam boi and monkfruit. Chic neocolonial interiors, premium tableware, warm hospitality and sharing dishes combine to create a lovely experience that evokes both fine dining and a convivial family affair.