When a Club Closed, Damian D’Sylva Opened a Kitchen Wonderland
Damian D’Sylva isn’t just a food legend—he’s the maestro of heritage cuisine, a voice on a megaphone for keeping traditions alive. When the exclusive Straits Clan club packed up and moved on, the world of “luxe dining” went quiet. But Damian? He heard that silence and decided, “Time to shop the stove!”
Three-Month Pop-Up, One Kitchen, Unlimited Flavor
D’Silva jumped into his own kitchen and spun up “Damian’s Cookhouse”, a three‑month pop‑up with a simple rule: takeaway only. No fine china, no chatter about the menu—just hearty food that feels like a hug.
What Made It a Sensation
- Convenience. Regulars were stuck in their living rooms, craving something more than microwaved pizza.
- Authenticity. Each dish was a tribute to the flavors that survived generations.
- Community vibe. Even in a far‑cooked “stay‑home” world, the buzz was contagious.
Why It Worked
When the world’s dining tables were closing, Damian did the opposite—he opened a culinary door inside his own home. That move caught the tastes of people seeking real food over restaurant pretenses. The takeaway model was so on point that it became the go‑to for those looking to break the dining routine.
Takeaway‑Only, Yet Bring‑It‑Back‑Home
It wasn’t about what you ate—it was how it made you feel. For many, a plate of D’Sylva’s cuisine meant laughter, memories, and the promise that food can still be an adventure, even when you’re stuck in a Zoom meeting or binge‑watching series.
So, when the Straits about to close, Damian D’Sylva flipped the script: From club to kitchen, from luxury to comfort, he proved that heritage food keeps on temping the taste buds no matter where you’re at.
Rempapa: The New Culinary Playground at PLQ
Meet the fresh‑fangled splash of flavour that’s shaking up the Park Residences scene. Chef D’Silva, the culinary “papa” everyone’s buzzing about, has teamed up with OUE Restaurants to launch an all‑day dining hotspot that’s as inviting as a sunny breakfast nook.
Interior Vibes
- A breezy, sun‑lit space that feels like a modern-day kitchen‑in‑a-park.
- Old‑school charm spotted in its contrasting‑colored ceiling beams.
- Mirror‑backed bar counter that practically invites you to sip, savor, and share.
The Name Game
Rempapa blends the spice paste rempah with D’Silva’s moniker as the “papa” of heritage cuisine—almost a culinary hug in a name.
Menu Highlights
Gone is the “Kith” of subtlety; this menu is an grand finale of every dish D’Silva’s ever mastered—from the silky Nyonya to the robust Hakka.
- Fried Nyonya Fish Cake
Think of the usual fish cake, but spiced up, firmer, and topped with a sweet sauce that practically does a little dance. - Sri Lankan Chicken Curry—a fiery, aromatic journey that’ll make your taste buds do a happy jive.
- Tomato Chutney & String Hoppers (idiyappam)—sweet, tangy, and straight from the street hawker memories of D’Silva’s youth.
- Kai Fan—a retro street‑hawker classic, re‑imagined in plush gourmet form.
Why You’re Going to Love It
Every plate at Rempapa is more than just food; it’s a story, an adventure, and an invitation to gather around a table where every bite speaks of heritage, creativity, and a sprinkle of humor. Come, taste the legacy.
Chef D’Silva’s Culinary Revival: A Trip Through Singapore’s Flavor Roots
Under D’Silva’s watchful eye, the kitchen serves as a stage where budding chefs can proudly display their hometown specialties. The goal is simple yet powerful: honor the tangled tapestry of Singapore’s flavours while giving them a fresh twist.
Ah Seng’s “Curry‑Tastic” Chee Cheong Fun
- Starter? Think of a Penang‑style stir‑fry that stole the show at every dinner.
- Instead of the classic Cantonese steaming, Ah Seng throws the noodles into a hot wok, tossing in beansprouts, yellow chives, prawns, and a splash of eggs.
- The result? A vibrant dish that echoes the familiar crunch of Singapore’s beloved “carrot cake” but with a whole new flavour portal.
D’Silva’s “Singapore New Heritage Cuisine” – Keeping the Soul, Sprucing the Spirit
When D’Silva dishes out a dish, he layers the core of the favourite with a subtle nudge that feels both nostalgic and novel. It’s this balance that turns ordinary meals into culinary stories.
Beef with Raita & Roti – Tangy, Savory, and Slightly Goulashy
- Imagine a beef goulash that almost looks like it’s from the East. D’Silva’s take is that close, but with a delicious twist.
- He sprinkles round cumin and coriander seeds for that earthy depth, and replaces mundane bay leaves with daun salam – the Indonesian bay leaf that whispers a citrus kiss.
- The stew’s sweetness gets a smart counterbalance thanks to a side of Indian raita, a Singaporean “sour cream” that cuts the richness and keeps the palate teasing.
Final Takeaway
D’Silva’s menu is more than just a feast; it’s a bridge that connects past and present. With each plate, the chef invites diners to taste the familiarity of traditional favourites and the thrilling curiosity of new, exotic nuances—making every bite a story of its own.
Rempapa’s Pork Chop Curry Rice: A One-Bowl Marvel
Picture a fluffy pile of white rice drenched in a velvety curry, a splash of scrambled eggs, and a juicy pork chop crowned with crunchy, hand‑pounded cream crackers. That’s the flavor wizardry behind Rempapa’s Pork Chop Curry Rice – the lunch menu’s blockbuster.
Why It’s a Food Coma Starter
- Rice that’s simply heavenly: Every grain is soaked in a thick, aromatic gravy that feels like a warm hug.
- Eggs on point: About mashed, scrambled with just the right sprinkle of salt – think fluffiness meets comfort.
- Pork chops that pop: Tender, juicy, and then crumbs of deep‑fried hand‑pounded crackers that add a surprise crunch with every bite.
Serve it on a plate that reminds you of a classic katsu‑don but with a twist from D Silva’s kitchen. He’s adding garam masala to the Hainanese curry rice mix, turning the dish into a “what‑did‑I‑just‑taste” aha moment.
Targeting the Youthful Palate
Why are we in a hurry to introduce this? D Silva’s goal is simple: make heritage dishes cool again for the younger crowd. That’s why he’s re‑imagined the dish to look and taste like the next big thing.
Grab It Your Way
- Portions for every appetite: Small bite‑size plates, bar snacks, and a delightful kueh platter make it a breezy, sample‑only option. Great if you’re short on time or stomach space.
- Return of favorites: Fans of the previous outlet, Southeast Sliders, can rejoice because the legendary beef brisket with rempah slider (Limpeh Slider) has moved in. It’s just a burger with a flavorful twist.
Bottom line? Rempapa’s new Pork Chop Curry Rice is not just a meal; it’s an adventure with a sprinkle of humor, a dash of nostalgia, and a whole lot of flavor. It’s ready to win hearts, one bowl at a time.
MasterChef Singapore: The Chef’s Menu Adventure
Ever dreamt of being served by a culinary mastermind in a private setting? Well, buckle up because Chef D’Silva is about to turn that fantasy into a flavour‑rich reality—one bite at a time.
What’s on the Plate?
- Up to 10 guests invited to a behind‑the‑scenes dining room.
- Chef D’Silva personally unveils the story behind each dish—think food‑history 101, but tastier.
- Expect an educational feast that might leave you too full to leave. (A gentle warning on your GPS’s “No Exit” mode.)
How to Get Involved
Reserve your spot through the official SevenRooms platform (no website links posted here—just a quick call to 9459‑1603 for the full scoop). Remember: you’re booking the private dining room located at 2 Paya Lebar Road, #01-01/02/03, Park Place Residences. The address is prime in Singapore, if you’re looking for skyline views with your plate elevated.
What to Expect
When you arrive, the Chef will greet you—perhaps with a chef‑hat too big for his wish—and lead you through a menu that feels like window‑shopping but with a personal staff member explaining the hidden history of every bite. You’ll learn about local ingredients, culinary twists, and why a certain sauce is a “must‑taste” for gastronomic enthusiasts.
Final Thoughts
Ready for an unforgettable, almost mind‑blowing (yet perfectly delicious) culinary journey? This double‑proprietor dining experience is guaranteed to make your stomach sing and maybe even change your perspective on what you call a “dish.” So, get that reservation before the Chef’s backroom seat count hits zero and enjoy a night that feels like a backstage tour for your taste buds.
