This iconic Peranakan dish features chicken simmered with the prized buah keluak (black nut), which imparts a deeply complex, slightly bitter umami. Rempapa's version keeps the nut filling separate from meat, allowing the full power of its flavor to shine. The combination with tamarind creates tangy, savory depth.
Tips from diners
The black nut is the star — don't miss the creamy filling inside. Mix it with rice to appreciate the complex flavor.
A cooling traditional drink that pairs well with rich Peranakan mains. The rose syrup brings floral sweetness while grass jelly adds chewy texture and subtle herbal notes. Simple yet refreshing.
Tips from diners
Order this to balance the intensity of heavier curries and stewed dishes. The grass jelly should be chewy, not mushy.
A sophisticated dessert combining creamy, silken panna cotta with the earthy sweetness of pulut hitam. Coconut shavings add textural contrast. The dish balances richness with subtle herbal notes from the glutinous rice.
Tips from diners
A refined take on traditional pulut hitam. The panna cotta should be silken and light — don't miss it.
A labor-intensive Peranakan delicacy traditionally served at festivals. Rempapa's version is made with minced pork, diced liver, shallots, vinegar, coriander, dark soya, and sugar, all wrapped in caul fat before charcoal grilling. The result is smoky, savoury, and crisp with balanced richness and acidity.
Tips from diners
This is a rare dish — not many restaurants make it. The pickled mustard greens on top cut through the richness beautifully.
At the heart of Peranakan cuisine lies rempah titek, one of the most essential spice blends. In this dish, long beans and sweet potatoes absorb the deep, aromatic spices. The prawn stock adds umami depth and brininess that complements the vegetables.
Tips from diners
This is vegetable cooking at its finest. The spice blend is the focus, not added protein. Perfectly balanced.
Rempapa showcases the culinary legacy of Chef Damian D'Silva, whose mother was Eurasian-Peranakan. The restaurant focuses on heritage Peranakan cuisine with dishes like Ayam Buah Keluak and Hati Babi Bungkus. Each dish reflects deep knowledge of traditional rempah (spice blends) and techniques passed through generations.
Chef Damian D'Silva is knowledgeable about Peranakan history. Ask about the stories behind dishes — he loves sharing.
Book ahead, especially on weekends. This intimate space fills up quickly with food enthusiasts.
The menu changes seasonally as Chef sources the finest ingredients. Ask your server what's currently available.
Page last updated: