book
book your stay
room comparison
Select 2 or 3 rooms to compare
comparecancel
Folklore

Folklore

Folklore
Folklore
Folklore
Folklore
Folklore
Folklore

Tales of Singapore's heritage through food

Cuisine Type: Heritage (Local)
Seating Capacity: 100
(Indoor: 80 seats, Outdoor: 20 seats)

Location: Level 2, Destination Singapore Beach Road

Celebrating tales of Singapore's heritage through food, Folklore presents a menu of nostalgic heirloom dishes reflective of the major racial cuisines of Singapore. At its helm, local chef Damian D'Silva shares his passion for preserving artisanal cooking methods of a bygone era and the joys of enjoying food as a shared gift to all peoples and cultures.

Folklore Experience

Folklore celebrates Singapore heritage food and the role it plays in cultural harmony in our multi-ethnic nation.

Folklore
Folklore

Food philosophy

Brainchild of Chef Damian D’Silva, the menu constitutes a nostalgic homage to the food he grew up with as a child of Eurasian-Peranakan parentage. Heirloom dishes reflective of the major racial cuisines of Singapore are made from scratch, without shortcut or compromise, using authentic - largely manual - kitchen methods. The experience is of being a guest at Chef Damian’s family dinners around the table. Bottles of in-house-made sauces and mixes, along with giveaway recipe cards, encourage home cooking, furthering Chef Damian’s ardent advocacy of preserving and propagating Singapore’s culinary heritage.

Opening Hours

Operating Hours

Lunch: 12.00pm to 2.30pm
Dinner: 6.00pm to 9.30pm

Phone: +65 6679 2900 | +65 9021 9700
Email: reserve@folklore.sg
Nearest MRT: Nicoll Highway (CC5) | Bugis (EW12/DT14)

Folklore
Folklore

Folklore Signatures

Folklore’s signature items from the a la carte menu include Sambal Buah Keluak, which is a laborious dish where the pulp of the Buah Keluak nut is extracted by hand one at a time and cooked with sambal and minced pork, Singgang, a long-lost Eurasian dish of wolf herring, de-boned and cooked in a non-spicy paste, Mulligatawny, an Anglo-Indian dish of shredded chicken and spices in a chicken broth with a faint accent of tamarind, Hati Babi Bungkus, a Peranakan dish popular in Malacca and Penang, and Pork Leg with Salted Vegetables which features pork trotters and salted vegetables slowly stewed till meltingly tender, with a hint of heat.

End the meal with a serving of Baked Custard with Gula Melaka, inspired by a Spanish dessert called koka. Chef's creation sees the pudding made with coconut freshly squeezed by hand, and served with Gula Melaka.

close
check-in 9 september monday
BE8B12D1-5999-42BD-A2A7-36156766FB29
check-out 10 September Friday
rooms 1
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
adults 1
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
children 0
  • 0
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
check availability
book direct and enjoy 7 exclusive benefits
Enjoy 7 exclusive benefits when you book directly with us!
  • dining credits
  • stay flex rates
  • room upgrades
  • free wi-fi
  • pre-arrival requests
  • exclusive rates
  • best rate guarantee
Enjoy 7 exclusive benefits when you book directly with us. Simply book with us directly via parkhotelgroup.com and be rewarded with these 7 benefits. learn more terms & conditions