as shared by chef damian himself it will alw... (199/1487)

As shared by Chef Damian himself, it will always be a unique lineup of dishes at every private dining experience at Rempapa as the restaurant seeks to cater to the dietary inclinations of each group or the group leaving it to the kitchen team to propose which will be based on the fresh produce and seasonal catches that they can get in the markets.

For our private dining experience on 14 July, we journeyed on a 12-course chef’s menu ($300++ per pax) and feasted on heritage dishes that are so uncommon these days. Through these heritage dishes, it can evoke fond food memories of past recollections and give the next generation of diners an opportunity to savor on these flavours that they would have otherwise missed out on these days.

The repertoire of traditional dishes that the kitchen team cooks up include flavours of the Chinese, Peranakan, Eurasian, Malay, and Indian kitchen. Be it an all-seafood, pork or even offal request, the food will surely be a one-of-a-kind epicurean experience. Each dish is prepared communal sharing style, which aims to bring diners to the table, feast on good food, and create meaningful and memorable conversations. The private dining room experience is curated for a minimum of 5 persons, up to a maximum of 10. An advance notice of at least 10 days is required for any of such booking.

An uncommon concept these days, our evening’s meal was themed around a nose-to-tail fare starting with stuffed pork legs with a piquant sambal, followed by a skewered duck gizzard with a sweet-spicy sambal kicap manis glaze. As it was in season, Chef Damian managed to get local squid, done two ways steamed and fried, served with a bajak sauce. The most interesting dish of the evening was the fish head with pig brain stew. Yes, it might sound intimidating, but it turned out to be one of the most comforting stews that I have had as it was moreish and flavourful. With the freshest of produce, the steamed prawns shone prominently with the garlic wine sauce. The two dishes that wow the diners so much that we kindly request for chef to include in the permanent menu are the kerabu pisang tanduk and hati kelapa, and the curry beef tripe. It was wave after wave of deliciousness before the finale of crab sattisorru that was served tableside, which was especially tasty with rice. We ended the night with none other than the assorted kuih, a must-have whenever you are at Rempapa.
•••••••••••••••••••
✨ Rempapa
📍 2 Paya Lebar Road, Park Place Residences at PLQ, Unit 01-01/02/03, Singapore 409053
🌐 https://bit.ly/3NIuPq1
🍴 [Media Invite]