Rempapa Turns One!

Rempapa Turns 1 – and to mark the milestone, Chef Damian D’Silva has staged a coming-of-age party in his own inimitable style. Set your calendar for the Rempapa Heritage Food Festival, a one-day-only extravaganza of mouthwatering creations from Damian and five hand-picked local F&B luminaries. The event affirms everything Damian and his iconic restaurant stand for – the expression of our multi-ethnic makeup through Singapore Heritage Cuisine; the call to preserve our cherished food traditions; and the effort to re-invent these for future generations. To Damian, great causes make great bashes.

The talents he has invited to join him are Chef Willin Low, the ‘father’ of Mod-Sin Cuisine; Annette Tan, private chef, author, and veteran observer of our dining scene; Pang Kok Keong, leading pâtissier and now champion of Hakka cuisine; Vasunthara Ramasamy, private chef and alumni of Singapore MasterChef Season 2; and Jayce Ho, one of the few pitmasters in Singapore working with traditional wood and charcoal. The dishes they bring will be close to their hearts – some steeped in tradition or personal memories; others featuring local flavours adapted with contemporary techniques.

Damian himself will bring to the table five dishes – Sambal Stingray, Chicken Curry Noodles, Debal with French Loaf, Lamb Korma with Roti, and Vegetarian Kedongdong Salad. “I want diners to enjoy a gamut of treats from family heirlooms and hawker fare to even ‘party’ food – so the anniversary menu will have all of these.”

Willin Low’s dish – Iberico Pork Satay – is an inspired re-envisioning of old-school Hainanese pork satay. Annette Tan draws from her childhood memories of growing up Peranakan in her two contributions – Kueh Keledek, and Fried Popiah. Pang Kok Keong will present Suan Pan Zi – the dish that started his journey of discovery into his own native Hakka cuisine.

The nostalgia of old street food is fondly recalled in the two types of Vadai that Vasunthara Ramasamy has prepared – Masala Vadai, and Cashew Nut Vadai. Jayce Ho rounds up the spread with Smoked Brisket in which beef brisket is marinated with Rempapa’s heritage rub for over 1.5 days, smoked ‘low and slow’ for a day, then served in a panini with smoked cheese.

All this awaits visitors at Rempapa on 18 February from 12 pm – 9 pm (3-hour fixed seating, at 12 pm / 3 pm / 6 pm). At $68 per pax paid, each guest receives a credit of $70. Food items will be priced at $5 or $10; and drinks will start from $5 for a glass of soft drink, $10 for a glass of wine, and $65 for a bottle of wine. Reservation opens on 18th January on Weeloy until they sell out. For reservations made before 31 January 2023 and for the 3 pm slot, enjoy 5 beers at $30 or 2 bottles of red or white wine at $120 . Reservations can be made via https://bit.ly/RempapaAnniversaryReservation or via phone at 65 9459 1603.