Rempapa

Chef Damian D’Silva may have achieved media fame as a judge on Masterchef Singapore, but the sexagenarian is better known in the industry as the “grandfather of heritage cuisine”. His restaurant at Paya Lebar Quarter has become the go-to place for Singaporean heritage food, which includes Peranakan, Eurasian, Indian, Chinese and Malay dishes. The kedondong salad with winged bean, ginger flowers and herbs is refreshingly addictive, with the addition of the peanut brittle giving it added textural contrast. It primes the palate for D’Silva’s heavier dishes like Damian’s Curry, an intense creation inspired by Indian and Eurasian cultures. The buah keluak fried rice topped with fried egg is just as decadent, featuring aromatic rice cooked with sambal paste, minced pork, fresh coconut milk and lemongrass. From time to time, rare dishes like bacca assam, lor bak and ayam lemak are also featured on the menu. Kueh lovers will appreciate the kueh platter, which consists of some hard-to-find traditional cakes.