Rempapa Turns 1 – and to mark the milestone, Chef Damian D’Silva has staged 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 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.
The talents he has invited 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.
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.
Willin Low’s dish – Iberico Pork Satay – is inspired by old-school Hainanese pork satay. Annette Tan draws from her memories of growing up Peranakan in her two dishes – 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.
Vasunthara Ramasamy has prepared the Masala Vadai and Cashew Nut Vadai to reminisce the nostalgia of old street food. Jayce Ho rounds up the spread with Smoked Brisket, in which beef brisket is marinated with Rempapa’s heritage rub and 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. Reservation opens on 18th January on Weeloy until they sell out. Reservations made before 31 January 2023 and for the 3 pm slot will enjoy drinks promotions.