Celebrate the beginning of spring at Rempapa this Lunar New Year with Chef Damian, featuring time-honoured recipes from Chef’s Peranakan maternal grandma. Bond over nostalgic heritage flavours and a labour of love with special dishes available for dine-in and takeaway from 25 January to 15 February 2022. Commence the convivial feast with the beloved Lunar New Year menu.
Indulge in Rempapa’s Loh Hei ($38 for 2 to 4 persons) featuring a vibrant medley of fresh fruits and vegetables influenced by rojak, served with ginger flower, sesame, peanut brittle, rice roll, you tiao, and finished with a savoury sweet dressing of plum and sesame paste.
Diners can also enjoy Chef’s five favourite Peranakan dishes that are made for sharing. Relish the Ayam Sioh ($38 for half a chicken), a must-have fried chicken that is marinated for 24 hours with an aromatic blend. The Sayur Kailo with Pork Ribs ($42), featuring moringa pods or endearingly referred to as ‘drumstick’ that are slow-cooked with pork ribs in a rich curry made with coconut milk. The ‘lost’ peranakan dish, Ikan Assam Surani ($42), unveils baby threadfin cooked in a sweet and sour gravy with a base of turmeric, shrimp paste, shallots, garlic, and chillies. A Peranakan delicacy embracing the Tok Panjang’s spirit, Hati Babi Bungkus ($28 for 4 pieces) is made from combining minced pork, diced liver, shallots, sugar, tamarind, dark soya, and ground coriander, to be wrapped in caul fat, grilled and serve. Chef’s family’s rendition of the classic Nyonya chap chye, the Peranakan Chap Chye ($30), made with beancurd, lily bulbs, wood ear mushrooms, and dried shiitake mushrooms cooked in a flavoursome paste with pork and prawn stock.
Heighten the festive spirit with Happy Hour from 4pm to 9pm daily, offering a 1-for-1 promotion for Guinness Draught ($15++ for 330ml) and Stella Artois ($14++ for 330ml).
At Rempapa, usher in Lunar New Year with these heritage flavours.