Chef Damian D’Silva, known for his role on MasterChef Singapore, celebrates his heritage and introduces Singapore to authentic Eurasian flavors with the debut of Gilmore & Damian D’Silva. Located within the storied National Gallery Singapore, this new 68-seat dining concept—opening ahead of his casual eatery, Rempapa, at the same location—not only serves heirloom recipes but also directly connects to D’Silva’s personal history, offering a vital spotlight on a culinary tradition often underrepresented in the city-state’s dynamic food scene.
A Culinary Patriarch’s Legacy Revived
The restaurant serves as an homage to the chef’s grandfather, Gilmore D’Silva, affectionately called ‘Pop.’ Gilmore D’Silva served as the first and only custodian of the Supreme Court, which now houses the National Gallery, for over two decades. As a child, the younger D’Silva learned many of these traditional recipes directly from his grandfather inside that very building. Years later, establishing his restaurant here brings the chef’s journey full circle, showcasing a deeply personal connection between the space, the family, and the food. The dining room is elegant yet warm, decorated with D’Silva family memorabilia, including antique silverware and vintage photographs.
This launch arrives at a crucial time for Eurasian cuisine in Singapore, which, despite its rich history, is often limited to a handful of establishments. The opening of Gilmore & Damian D’Silva provides a significant platform for these unique culinary traditions, many of which have historically been confined to private family kitchens.
Menu Highlights: Communal Heritage Dishes
The menu focuses on communal dining, presenting both authentic Eurasian recipes and select Chinese dishes inspired by Pop’s cooking. The breadth of the offerings moves beyond textbook staples to showcase perfected, home-style regional variations.
A seasonal standout is the Christmas Debal ($48), a festive take on the traditional devil’s curry. This vibrant, bubbling stew is built on a complex rempah (spice paste) including fried chilies and old ginger, incorporating customary “leftovers” like cocktail sausages and roast pork.
Another dish of historical significance is ‘Cowdang’ ($22), an almost 200-year-old rarity. This dish features seafood cooked in coconut milk and spices. Though its name is slightly misleading, the flavor profile is unique—a chunky, savory paste featuring succulent ang kar prawns, and a dish that may only be available here in Singapore.
Other distinct Eurasian specialities include:
- Sey Bah ($36): A Kristang-style kway chap featuring braised pork belly and offal.
- Baca Assam ($32): Tender braised beef cheek.
- Bostador ($42): Grilled king tiger prawns topped with luscious sambal hijau paste.
Even the desserts draw from tradition, such as the celebratory Sugee Cake ($18). Here, the classic almond-based cake is updated with chantilly cream, offering a lighter alternative to the traditional, heavier marzipan buttercream. For fans of his previous work, D’Silva also features a selection of Rempapa’s popular Peranakan and Singapore Heritage Kuehs (sets start at $12).
Beyond the Plate: Preserving a Cultural Identity
At Gilmore & Damian D’Silva, Chef D’Silva is undertaking more than just a restaurant launch; he is initiating a cultural reclamation project. By meticulously documenting and professionalizing these centuries-old family recipes, he strives to bring Eurasian food, long safeguarded within the community, into Singapore’s mainstream culinary conversation.
The restaurant is open daily from 11:30 a.m. to 10:00 p.m. and is located at 1 St Andrew’s Rd, National Gallery Singapore, #01-02/03. Reservations are highly recommended. This venture serves as an essential step in ensuring Singapore’s rich, diverse heritage remains visible and vital for future generations of diners.