Perhaps one of the best ways to experience heritage is to tuck into dishes whose recipes have been passed down through generations.
Perhaps one of the best ways to experience heritage is to tuck into dishes whose recipes have been passed down through generations.
It’s a pet topic of Folklore chef Damian D’Silva, who is happy to throw in a lecture or two when he’s not busy cooking rendang.
The restaurant at new hotel Destination Singapore is simply designed with banquettes and Peranakan kitchen paraphernalia peppered around, but offers sufficient atmosphere for a comfortable communal meal.
Dishes recall authentic recipes from D’Silva’s Eurasian and Peranakan roots. His Eurasian dish of singgang uses the traditional ingredient of wolf herring which requires three hours to debone before it is slowly cooked in turmeric paste. D’Silva swears by keeping dishes overnight, such as his pork leg and salted vegetables, for a richer taste. The most important ingredient in his dishes is that it all comes from the heart.
