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Folklore Venue hot100

415 Wishlisted
Beach Road

~$50/pax

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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700 Beach Road
Level 2 Destination Singapore Beach Road
Singapore 199598

Opening icon

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

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

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Top Dishes

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Reviews

From the Burpple community

The kampong chicken is cooked in a non-spicy blend of wet spices, ground cumin and coriander until fragrant. It is rich and hearty dish with tender chicken pieces.
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Find out more at https://www.sgfoodonfoot.com/2018/08/folklore-destination-singapore-beach.html
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Folklore
Destination Singapore Beach Road
(Beside Golden Mile Complex)
700 Beach Road
Level 2
Singapore 199598
Tel: +65 66792900
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 930pm

1 Like

M E D I A T A S T I N G
I have long been a fan of Chef Damian’s uncompromising and robustly flavoured dishes. That and his encyclopedic knowledge in the culinary heritage of the Peranakans and Eurasians. So happy I got a good helping of both at the media tasting for Folklore’s Christmas Menu to be launched on 14th December.
The “White Debal” ($42++) was one of my two top dishes from that evening. It is essentially the popular Eurasian dish of “Curry Devil” but prepared with a white meat like chicken or turkey. I had a piece of thigh meat and it was cooked just right and tasted delicious. The highlight in this for me though had to be the housemade “achar”. Those pickled carrots, cucumber, whole garlic cloves and shallots gave the thick “rempah” punch and were so addictive to munch on.

1 Like

M E D I A T A S T I N G
Ask anyone who has ever picked my brains to recommend a Peranakan restaurant and they will tell you my answer was “Folklore”. The reason being my palate has always found Chef Damian D’Silva’s cooking very agreeable.
At the media tasting of their Christmas Menu, we got to try a few new items as well as a couple from the past festive menu that‘ve been included due to popular demand.
One of the two dishes I enjoyed most was the “Eurasian Pork Vindaloo”. It has its roots in Goa, and is piquantly spicy and tangy thanks to the vinegar added in with the garlic, ginger, turmeric, dry chillies and brandy. Traditionally, the meat of choice is pork ribs but Chef Damian followed his grandfather’s recipe that calls for bone-in pork chop instead. I think it’s smart as it makes it really inviting for you to eat with your hands which of course, is always fun.

By the way, every dish on the Christmas Menu can be ordered for takeaway for $3 more and 5 working days’ notice period. So if you aren’t in the mood to cook or have a potluck event to attend, there’s Folklore to the rescue! 😄

2 Likes