Rempapa
Singaporean restaurant · City Hall ·
Chef-driven Singaporean cuisine blending Malay, Indian, Chinese influences
Chef-driven Singaporean cuisine blending Malay, Indian, Chinese influences
"In a smart, casual room with tan banquettes, powder blue chairs and terrazzo tiled floor, Damian D’Silva, a respected judge from the Singaporean edition of a popular cooking show, champions a novel cuisine that crosses boundaries among Chinese, Peranakan, Eurasian, Indian and Malay cooking. Hearty dishes sit comfortably next to century-old recipes, all prepared with shrewd judgment, and the right amount of oomph. Baca Assam (beef cheek) is unmissable." - Michelin Inspector
"Studying the menu at Rempapa is a bit like getting a Masters in Peranakan cuisine, a combination of Indonesian, Malay, and Chinese influences. Everything they serve tastes like it’s been turbocharged, including Peranakan staple paper-wrapped chicken, any of the rendangs, or their candlenut fried rice. Rempapa styled their space to look like a black, white, and copper brasserie, which is a bold choice, but like everything on the menu, it just kind of works." - anthony eu
"Studying the menu at Rempapa is a bit like getting a Masters in Peranakan cuisine, a combination of Indonesian, Malay, and Chinese influences. Everything they serve tastes like it’s been turbocharged, including Peranakan staple paper-wrapped chicken, any of the rendangs, or their candlenut fried rice. Rempapa styled their space to look like a black, white, and copper brasserie, which is a bold choice, but like everything on the menu, it just kind of works." - Anthony Eu
"Spearheaded by Damian D’Silva and rooted in homestyle Singaporean heritage cooking, the menu offers a comforting festive alternative to traditional turkey with an array of curries, festive sides and kuehs drawing from Chinese, Peranakan, Indian and Malay traditions. Crowd-pleasing dishes include babi pongteh, singgang and baca assam, and the kitchen also prepares festive platters and colourful kueh assortments suitable for home celebrations or gifting." - Dinesh Ajith
"Offering a distinctly local take on British classics, the festive menu centers on a roast GG French poulet brined for 24 hours with a signature spice mix, salt, honey and vinegar before being stuffed and roasted, alongside English favorites reworked with heritage flavours such as a spiced meatloaf with sambal mashed potatoes and bubble and squeak made with Brussels sprouts, Bombay onions and roasted pork. The meal finishes with a decadent spotted dick served with gula Melaka custard, and a selection of traditional kuehs is available to buy as gifts." - Claire Ang
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Rachael M.
Benson L.
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Florence L.
Tina H.
San-Ju T.
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