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.
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Address

700 Beach Road
Level 2 Destination Singapore Beach Road
Singapore 199598

Friday:
12:00pm - 02:30pm
06:00pm - 09:30pm

Saturday:
12:00pm - 02:30pm
06:00pm - 09:30pm

Sunday:
12:00pm - 02:30pm
06:00pm - 09:30pm

Monday:
12:00pm - 02:30pm
06:00pm - 09:30pm

Tuesday:
12:00pm - 02:30pm
06:00pm - 09:30pm

Wednesday:
12:00pm - 02:30pm
06:00pm - 09:30pm

Thursday:
12:00pm - 02:30pm
06:00pm - 09:30pm

Phone
Price

~$50/pax

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What you should order at Folklore

You should order these at Folklore

Reviews at Folklore

Reviews of good food at Folklore

If you love Peranakan food and large portions, look no further.

Tucked inside the Destination Hotel on Beach Road, Folklore serves an array of tasty dishes that will leave you wanting more.

The winning dish of the meal was the Sambal Buah Keluak Fried Rice ($22) which was super fragrant with the rich taste of buah keluak. Pictured next to it is the Sambal Kapitan ($26), which is an extremely spicy chicken dish on the Christmas menu.

Definitely one of my favourite Peranakan restaurants in Singapore and seriously, you won’t believe how big the portions are!

Cooked till the meat almost falls off the bone, like rendang, this dish packs a punch and doesn’t hold back at all. Not for those who can’t tolerate heat. I found it yummy! Perfect with the four angle bean salad and masak lemak

A nice and simple dessert to end the meal. There’s nothing here to criticize at all, but if I was being pedantic my preference would be for the sago to have been slightly chewier.

Taste: 3.5/5

Hands down the best tapioca cake I’ve had. On its own, each coconut-scented slice is smooth, soft and wobbly, with a hint of salt that really accentuates the flavours. The pleasure is doubly heightened when it is eaten together with the coconut ice cream and a drizzle of that intense, syrupy gula melaka.

Taste: 4/5

Chunky otah studded with pieces of squid, mackerel and prawn, marinated in a rich and aromatic spice mix with coconut milk, then steamed to tender perfection in a banana leaf.

Taste: 3.5/5

While the gravy was certainly aromatic and hit all the right spicy notes, the beef cheeks were far from melt-in-your-mouth tender and would probably have benefited from a longer braising time.

Taste: 3/5

Perfect for drenching your rice with, the mild, fragrant coconut milk curry with undertones of shellfish flavour is full of spinach, sweet potato leaves, kang kong and plump prawns.

Taste: 3.5/5

The original(apparently invented by chef Damian in 2001) absolutely smashes it out of the park with robustly flavoured, fluffy rice topped with a runny sunny side up and an extra dollop of sambal buah keluak for added measure. A must order!

Taste: 4/5

Kueh Bengkah with Ice Cream ($10)
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There are limited dessert options @Folkloresg but this is one of their signatures. The Kueh Bengkah was served warm with a scoop of coconut ice cream on the side and a bowl of thick gula melaka syrup. My tastebuds go on overdrive when there’s gula melaka! Individually, the ingredients are not wow-worthy but when mixed together, the warmth from the kueh and the ice cold ice cream drizzled with some gula melaka syrup that carries a slightly savoury touch made this dessert totally worth the calories!

Sago Gula Melaka ($8)
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This was the most basic dessert @Folkloresg but I enjoyed every spoonful. The proportions of the sago, coconut cream and gula melaka were just right and the texture of the sago was not overly powdering nor hard. This is simplicity at its best!

Sambal Juliana with Fried Brinjal ($14)
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This was probably my other favourite dish @Folkloresg ! It’s thoroughly appetizing to see a bowl of fried brinjal coated in aromatic sambal gravy made with shallots, shrimp paste, chillies with a zest of lime juice, gula melaka and dried shrimp. Shrimps were also added to the mix making this really value for money! This dish goes best with a plate of white rice so that you can drizzle the sambal sauce over each spoonful!

Chef Damian's version is a tad softer than what I am used. This was a clear fav with some of us who really enjoyed the freshly grated and salted coconut which was generously heaped on the kuih. I loved the fact that the coconuts were not exactly grated finely but had some chunkier bits which provided a good bite. I love communal dining. Besides being able to order lots and lots to try (and we are guilty of always trying to order the whole menu), there's something about breaking bread or in our case, Jiak Peng with friends, old and new.

Chef Damian's desserts were outstanding! His kuih bingka (baked tapioca cake) was paired with an excellent Gula Melaka and coconut ice cream. So good that even though I was bursting at my seams, I still stole a few more bites.

This was a dish which @sk_food_and_travel ordered and we almost forgot about it until it arrived. Despite protests that we were too full by then, the platter disappeared in a jiffy. It was yummy!

The fish was fresh and cooked nicely, not overdone and I loved the brinjals. The only thing that didn't sit well with me was the gravy. I found it a tad too sweet for my liking. I was told this is the Eurasian style.

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