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.

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.