Easter is a significant occasion for Chef Damian and his paternal side of the family. Growing up, Easter celebration was commemorated with a hearty spread of traditional Eurasian fare meticulously prepared by Chef Damian’s granddad. One of Chef’s favourite dishes from the sumptuous repertoire was the White Debal, a piquant stew of poultry and vegetables.
This Easter, Chef Damian relives his love for this heritage stew at Rempapa from 8 to 17 April. The D’Silva family’s White Debal is a moreish amalgamation of chicken, roast pork, bacon bones and house-made achar cooked in rempah, vinegar and mustard seeds. Available for a la carte order* during lunch and dinner at $42++, this time-honoured stew is good for sharing for two to four pax. Immerse in nostalgic fare this Easter at Rempapa.
*Subject to availability, advance orders are to be placed with the restaurant directly.