$20.00 ยท 8 Reviews

Folklore, situated at the lobby level of Destination Hotel along Beach Road, is a great place to introduce family and friends to Peranakan fare, as Burppler Blueskies Cottonclouds did. "So happy my family enjoyed the keluak fried rice, opor ayam, brinjals and singgang. Of course, we had the kosui and sago pudding to end on a sweet note." Another highlight among Burpplers is the Buah Keluah Fried Rice ($28), seeing as the restaurant "was very generous with the buah keluak.

Photo by Burppler Blueskies Cottonclouds

So happy my family enjoyed the keluak fried rice, opor ayam, brinjals and singgang. Of course, we had the kosui and sago pudding to end on a sweet note.

A Eurasian dish of deboned wolf herring in non spicy paste. It reminded me of the yummy kerisik sambal ikan (coconut flaked fish) you would normally mix in your Nasi Kerabu or Nasi Ulam. A very tasty addition to plain rice.
I have been so busy of late that I haven't been posting much on IG lately ๐Ÿ˜ฅ. It is time to catch up on my posts ๐Ÿ’ช๐Ÿ˜Š.
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My first time trying Singgang, a Eurasian dish of deboned wolf herring and then slowly cooked in a mild rempah paste. I loved this and couldn't help drawing parallels to the fish in a home cooked nyonya laksa. Umami filled and it's the sort of flavour that hits a spot with all who love Nyonya laksa.


Located on the second floor of Destination Hotel, Folklore serves what executive chef Damian D'Silva calls "Singapore heritage food", essentially the food he grew up with. Having learnt both Eurasian and Peranakan cooking styles from his grandparents, he dishes out spot on flavours that really pack a punch. Portions are generous, so be sure to gather a group of spice-loving friends for this meal. Start with the refreshing 4 Angled Bean Salad ($12) tossed with tiny cubes of mango, red and green chillies, ginger flower and kaffir lime leaves, before moving on to the Singgang ($20), a lesser seen Eurasian dish of smashed wolf herring meat cooked in a flavourful, non-spicy paste. The highlight at Folklore has to be the well-executed, very addictive Sambal Buah Keluak Fried Rice ($22) that Burppler Veronica Phua describes as the "real black magic". Don't miss out on the hunky chunks of Beef Cheek Rendang ($32) that are braised till unbelievably tender. End your meal on a sweet note with their house made Kueh Kosui ($6) โ€” it's one of the best we've had.
Avg Price: $40 per person
Photo by Burppler Colin Tan


So soft, so moist. Tastes like super good otah. Deboned herring fish!


A Eurasian dish of deboned wolf herring cooked in a non spicy paste


Once I heard from Burppler Jayne Tan about Chef Damian D'Silva heading Folklore, a new restaurant on level two of Destination Singapore on Beach Road, I made a mental note to visit asap. That visit happened today.
Occupying about half of the hotel lobby, Folklore feels very open and spacious due to the extremely high ceiling. It's a comfortable space to chill out in as you wait for your food to arrive, which could take some time if the restaurant is close to full.
As there were only two of us lunching together today, I ordered four items from the menu that describes its offerings as "a unique blend of culinary heritage". I almost tore my hair out narrowing it down though because everything sounds so good. Anyway, here's what we stuffed our faces on (pictured clockwise from top left): Pork Trotter with Salted Vegetable ($16++), Chap Chye ($16++), Singgang ($20++) and Assam Babi ($22++)..
We enjoyed everything but I found the Singgang the most outstanding in this spread. A Eurasian dish of deboned wolf herring fish cooked with "rempah" spices, it made me think of a very tasty "otak" made purely of tender, moist fish flesh and nothing else.
Special mention must be made about the Pork Trotter and Salted Vegetable Soup. It is served with a saucer of fresh lime juice in which a single chilli padi floats. I love how the dip adds a fabulous cut-through zing to the sticky fats of the meat.
My suggestion on how to get the best out of dining here is to gather family or friends for a meal. Four to six pax is an ideal size because you can order a lot more dishes to try at one go.