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.
Entertaining a larger group or planning an event for friends, family or colleagues?
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.