Hey Kee (嘻記) @ Former Singapore Badminton Hall - Hong Kong Style Dai Pai Dang

Step into the alluring realm of HEY KEE, a culinary haven that transports you back to the authentic vibes of 80s Hong Kong Dai Pai Dong (大排档) right here in Singapore. The restaurant offers delectable dishes and a visual feast with photo-worthy interiors, capturing the essence of classic Hong Kong streets.

The restaurant's interiors are a vibrant homage to Hong Kong's past, with lively red chairs, green banquet tables, and vintage posters of iconic personalities adorning the walls. Transport yourself to yesteryears with a nostalgic barber’s spiral lamp and a recreated Hong Kong bus stop at the entrance.

To enhance the experience, HEY KEE offers private rooms for up to 20 guests, complete with karaoke systems for an exclusive dining affair. Mosaic floor and wall tiles further complete the setting, ensuring a timeless charm and authenticity.

Deep Fried Cuttlefish with Salt & Pepper 椒盐鲜鱿 3.5/5

Crispy Golden Silver Fish 黄金白饭鱼 3/5

We kicked off with a delightful array of deep-fried starters. The Deep Fried Cuttlefish with Salt & Pepper ($20.80) stood out, capturing my taste buds with its robust seasoning. The crispy batter, expertly coated on tender cuttlefish, carried the perfect blend of salt and pepper, creating a flavour explosion.

On the other hand, the Crispy Golden Silver Fish ($8.80) presented a different experience. Although the dish promised a treat of silver fish, I found it challenging to detect the fish amidst the crispy batter. It felt more like indulging in a delightful crunch of batter rather than savouring the distinct flavour of the fish. In this delightful showdown, the deep-fried cuttlefish emerged as the preferred choice for its more pronounced and satisfying taste.

Sizzling Kai Lan with Dried Prawns in Claypot 蝦乾嘟嘟芥蓝苗 4.2/5

The Sizzling Kai Lan with Dried Prawns in Claypot ($23.80) boasts a delightful crunch in every bite, elevating the humble kai lan to new heights. Infused with rich flavours from minced meat, pork lard, and premium dried shrimp, it presented a symphony of tastes that delighted the palate. What set this dish apart was the use of high-quality dried shrimp carefully imported from Hong Kong. These shrimp, known for their meatier texture and more fragrant profile, added a layer of complexity to the dish, enhancing the overall dining experience.

Pan Fried Beef Tenderloin Cubes with Potatoes 鐵板黑椒薯仔牛肉粒 4.2/5

The Pan-Fried Beef Tenderloin Cubes with Potatoes ($36.80) is a classic Hong Kong dish that captivated our taste buds. Succulent Angus beef tenderloin cubes were expertly pan-fried to golden perfection, creating a delightful contrast in textures. Presented on a hot plate, the sizzling presentation added to the anticipation. As the fragrance wafted through the air, we couldn't help salving to dig into the dish. The magic happened as the potatoes soaked up the flavourful sauce, creating a harmonious marriage of taste and texture. With its piquant, fragrant, and shiok qualities, the pepper sauce provided the perfect accompaniment, making each bite a symphony of flavours.

Temple Street' Crispy Roast Chicken 廟街风沙鸡 4.2/5

The 'Temple Street' Crispy Roast Chicken (Half $22.80/ Whole $39.80) features a French poulet rooster, air-dried for six hours, resulting in tender, juicy meat with a crispy, flavourful skin. Accompanied by a unique yellow chilli powder, it's a taste sensation.

Steamed Soon Hock with Chopped Yellow Chilli 黄剁椒蒸笋壳鱼 4.2/5

The Steamed Soon Hock with Chopped Yellow Chilli (market price) offers a unique twist, with yellow chopped chilli enhancing the inherent sweetness of the fish.

Signature Claypot Seafood Porridge - Live Tiger Prawn 東街生滚砂鍋粥 4.5/5

A homage to the traditional supper options found on the vibrant streets of Hong Kong, HEY KEE presents its Signature Claypot Seafood Porridge with Live Tiger Prawn (Small - $28 per 300g). Diners are granted the delightful opportunity to curate their experience by directly selecting their preferred live seafood from tanks. The chosen seafood is then entrusted to the skilled hands of the chefs, who expertly cook the ensemble in a large claypot, marrying the distinct flavours of the sea with fragrant jasmine pearl rice. The porridge exhibits a consistently creamy texture that blankets the palate with each spoonful.

'Typhoon Shelter' Style Stir Fried Crab 避风塘螃蟹 4.2/5

The 'Typhoon Shelter' Style Stir Fried Crab ($98 per kg) is a popular and cherished creation that traces its origins to the vibrant streets of Hong Kong, capturing the essence of the Cantonese culinary heritage. The star of the show is a whole live crab, expertly cooked to perfection in a unique blend of spices and aromatic ingredients, with garlic taking a prominent role in this flavourful symphony. The tantalising blend of aromatics filled the air, creating an anticipation that is nothing short of mouthwatering.

Note: This is an invited tasting.


Hey Kee (嘻記)
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
Facebook
Instagram
Nearest MRT: Kallang (EW Line), Paya Lebar (CC, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 70. Alight 4 stops later. Walk straight down Guillemard Road. Walk t destination. Journey time about 12 minutes. [Map]

2) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 70 or 197. Alight 5 stops later. Walk to traffic junction Geylang Lorong 20 and Guillemard Road. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Tanglin Cookhouse @ Paya Lebar Quarter (PLQ) - Opens new Outlet at Paya Lebar, Specialising in Contemporary British Colonial Cuisine

Tanglin Cookhouse is a hidden gem nestled in the tranquil corner of Tanglin Mall, providing an oasis of lush British colonial-style setting for diners to indulge in timeless yet contemporary colonial cuisine away from the bustling streets of Orchard. They are thrilled to announce their newly opened outlet at Paya Lebar Quarter, inviting diners to experience the harmonious blend of history and contemporary culinary delight at Tanglin Cookhouse.

We kickstarted the meal with an enticing cocktail selection. The "Tanglin Classic" ($18) offers a refreshing blend of Widges London Dry Gin, cucumber, rosemary, and Fever Tree tonic. At the same time, the "Bloody Brilliant" ($18) features Four Pillars Bloody Shiraz Gin, fresh blood orange, and Fever Tree tonic. Our favourite goes to the latter, which delivered a fruity explosion that sets the perfect tone for the dining adventure ahead.

Tanglin Scotch Egg 4.2/5

The Tanglin Scotch Egg ($20) is a modern twist on a classic dish. It features a cage-free organic egg with a perfectly runny yolk, served on a vibrant bed of purple cabbage slaw. The dish is elevated by adding pickled mustard seeds, which provide a tangy contrast, and a creamy ranch dressing that ties all the flavours together.

Spiced Curry Lamb Papadum Nachos 4/5

The Spiced Curry Lamb Papadum Nachos ($16) are a delightful fusion of Indian and Western flavours, offering a unique and delicious twist on traditional nachos. It features crispy papadum chips as a base, providing a delightful crunch. These chips are then generously topped with tender and flavourful spiced curry lamb, which adds a rich and aromatic dimension to the dish. The yoghurt dressing adds a creamy texture and a hint of tanginess that complements the spiciness of the curry.

White "Rojak" Fruit Salad with Kaffir Lime Quinoa 4/5

The White "Rojak" Fruit Salad with Kaffir Lime Quinoa ($22) is a vibrant and refreshing dish that combines the best of both worlds - the traditional flavours of Rojak and a contemporary twist with quinoa. The salad boasts a mesclun salad base, artfully adorned with a colourful medley of ingredients, including dragonfruit, pineapple, turnip, cucumber, and cherry tomatoes. The unique twist in this dish is the Kaffir Lime Quinoa, as its tangy and aromatic profile adds depth and complexity to the salad. To further elevate the dish, it includes You Tiao Croutons, which offer a crispy contrast to the fruits and quinoa. The cashew nuts add a delightful crunch, while the ginger flower vinaigrette ties all the flavours together with its aromatic and slightly spicy notes.

Crispy Hainanese Kurobuta Pork Chop 4/5

The Crispy Hainanese Kurobuta Pork Chop ($32) is a harmonious fusion of Asian and Western flavours, showcasing the rich culinary heritage of Hainanese cuisine with a modern twist. Featuring a succulent Kurobuta pork chop with a crispy exterior, it's complemented by an Oriental tomato sauce that balances sweet and tangy notes. The dish is enriched with garden peas, golden fries, and a refreshing purple cabbage slaw.

Tanglin Style Pao Fan 3.5/5

The Tanglin Style Pao Fan ($34) is an exquisite and comforting dish that showcases a lavish array of seafood and flavours. The poached rice dish features organic jasmine rice, known for its delicate fragrance and fluffy texture. The seafood selection is a highlight, including locally farmed tiger prawns, succulent crabmeat, tender clams, plump scallops, and squid. The Pao Fan is further elevated with puffed rice, which adds a delightful crunch and playful contrast to the tender seafood and rice and an onsen egg, which enriches the dish with its velvety yolk. What ties everything together is the superior broth. However, the broth was slightly less rich than expected.

Sunday Roast 4.2/5

The Sunday Roast (36) is a classic and hearty meal that pays homage to a Sunday roast dinner tradition. The beautifully roasted grass-fed Angus beef is at the heart of this dish, cooked to perfection to ensure tenderness and flavour. A rich and savoury onion gravy is generously drizzled over the meat, enhancing its taste and adding depth to every bite. The Yorkshire pudding, an essential component of a traditional Sunday roast, is served alongside the beef. These crispy and airy delights are the perfect complement to the meat, providing a satisfying contrast in texture. A medley of vegetables on the side, which includes garden peas, roasted potatoes, carrots, and charred broccoli, adds colour and vibrancy to the dish.

British Danish Bread & Butter Pudding 4.2/5

Finally, we round off the meal on a sweet note with the British Danish Bread & Butter Pudding ($18). It is a delightful dessert that marries the comforting charm of a classic British bread pudding with the sweet indulgence of Danish flavours. This dessert features a decadent bread and butter pudding base made with rich and flavourful ingredients like rum-soaked raisins, velvety chocolate, and aromatic cinnamon. These elements come together to create a comforting, warm, and slightly spiced sensation. It is topped with a scoop of creamy vanilla ice cream, which adds a refreshing contrast to the warm pudding. As a finishing touch, it is adorned with delicate cocoa nibs, which provide a delightful crunch and a hint of bittersweet chocolate flavour.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Tanglin Cookhouse
PLQ 3
2 Tanjong Katong Road
#01-06/07
Singapore 437161
Tel: +65 65924572
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Instagram
Website
Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 9am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]

Yakiniku Like @ Paya Lebar Quarter - Celebrate 2nd Anniversary With Limited Time Promotions

Yakiniku Like from Tokyo, Japan, which opened its first outlet in Paya Lebar Quarter, Singapore, in February 2020, celebrates its 2nd anniversary. To commemorate the occasion, the restaurant has launched a limited-time promotion.

Hokkaido Snow Pork Platter

For a limited period, from 16 February to 30 April 2022, customers can look forward to savouring the Hokkaido Snow Pork Platter ($15.80 A La Carte/ $17.80 Set Meal). Known as the pork of dreams, the pork impresses with immaculate marbling, melt-in-the-mouth texture and delicate sweetness. The platter comprises 150 grams of Hokkaido pork collar, belly and tontoro (jowl). The set meal comes with a side of rice, seaweed soup, kimchi, or salad to complete the set.

Mega Meat Set

Not to be missed is the Mega Meat Set ($19.80) which you can enjoy the best of all worlds, consisting of Karubi 200g, Pork Belly and Chicken 200g served with rice, soup and a choice of kimchi or salad. This special promotion is only available from 28 to 30 April 2022.

Yakiniku Like also introduced its first branded merchandise as anniversary memorabilia – an exclusively designed Mobile Pop Socket featuring key icons of the brand. It is available in two unique designs of the brand's iconic logo and a quirky illustration of a cow wearing thick-framed glasses.

Note: This is an invited tasting.


Yakiniku Like
Paya Lebar Quarter
10 Paya Lebar Road
#B1-28
Singapore 409057
Tel: +65 69707397
Facebook
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]

Joyfulness Dining @ Kinex Mall - Introducing Chinese Zodiac Food Guide By Local Feng Shui Master Peng Song Hua

This Chinese New Year, Joyfulness Dining has invited local Feng Shui Master Peng Song Hua to match the Five Elements (Wuxing, 五行) with individuals' Chinese zodiac signs to create dishes that benefit individuals' zodiac sign and herald good fortune in the Year of the Tiger.

According to ancient Chinese traditions, everything in the universe comes from the five elements: wood, fire, earth, water, and metal. Wuxing can be applied to our food choice, whereby the energy of wood, fire, earth, water and metal can be harnessed through certain foods to help boost prosperity and fortunes.

Chicken Soup Stewed with Bamboo Fungus and Cordyceps Flowers 3.5/5

Starting with the Chinese zodiac Rat, it is recommended to have the Chicken Soup Stewed with Bamboo Fungus and Cordyceps Flowers. As the wuxing of Rat is water, it is beneficial to have food such as lotus root, lotus seed and cordyceps flowers.

Chicken with Chilli Peppers 2.8/5

I am born in the year of the Tiger in which the wuxing is wood. Hence it is recommended to have red coloured food that represents fire. Therefore it is suggested that I have the Chicken with Chilli Peppers.

Flamed-BBQ Chicken 3.8/5

Similar to Tiger, the Chinese zodiac Rabbit's wuxing is wood. Hence any red coloured food or fire which represents vitality and prosperity is good for the Chinese zodiac sign. Hence the Flamed-BBQ Chicken is such a fitting dish.

Scallops and Asparagus in XO Sauce 3.5/5

Snake's wuxing is fire, and the suitable foods are wood-based. These include green vegetables such as asparagus and mung beans. Therefore, the restaurant recommends having the Scallops and Asparagus in XO Sauce, which contains much fibre and vitamins, helps eliminate toxins from the body.

Hong Kong-styled Steamed Fish 4/5

Those born in the Horse year need to join forces with others to gain and succeed. Therefore, foods that are suitable for wuxing fire and wuxing water will be especially good for people born in the year of the Horse. Appropriate food includes fish and seafood. Hence it is recommended to have Hong Kong-style Steamed Fish.

Mushroom with Seasonal Vegetables 3.8/5

The Goat's wuxing is earth. Foods that can strengthen the earth element include tofu, mushrooms and vegetables. The Mushroom with Seasonal Vegetables is well suit to for the zodiac sign.

Black Pork with Red Wine 4/5

As the wuxing of the Monkey is metal. Foods recommended are black in colours such as black beans, black fungus and black glutinous rice. The restaurant is recommending the Black Pork with Red Wine with that in mind.

Stir-fried Carrot Cake with Beansprouts in XO Sauce

The Stir-fried Carrot Cake with Beansprouts in XO Sauce is beneficial for the Rooster as the wuxing is metal. Suitable foods are white in colour, including radish, potato, taro, sweet potato and ginger.

Dry-fried Tiger Prawns

Those born in the year of the Pig is to consume food which is "metal" in its wuxing, which are white, including scallops, fish and prawns. Hence the restaurant is recommending having the Dry-fried Tiger Prawn.

Claypot Seafood

The Claypot Seafood is good for Dog, as the wuxing is earth. Food that is "fiery" includes ingredients cooked in a clay pot, and peppery food can help improve energy levels and boost fortunes.

Of the dishes we tried, we didn't have the items for Ox and Dragon. Nevertheless, it is interesting to pair food with the Chinese zodiac. Thanks to Feng Shui Master Peng Song Hua, it is an insight into food and wuxing. While there is a good story behind each dish, I would prefer more effort to create unique dishes or use special ingredients instead of presenting dishes commonly served elsewhere.

Note: This is an invited tasting session. 


Joyfulness Dining
Kinex Mall
11 Tanjong Katong Road
#02-38
Singapore 437157
Facebook
Website
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Mon-Fri: 10am - 10pm
Sat-Sun: 8am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Kinex Mall. Walk to destination. Journey time about 8 minutes. [Map]

Osomatsu Japanese Kitchen & Bar @ Kinex - New Mod-Japanese Restaurant With Inventive Interpretations Of Izakaya Food

Osomatsu Japanese Kitchen & Bar is a new mod-Japanese restaurant at Kinex. Diners can look forward to inventive interpretations of izakaya food and Japanese cuisine prepared with fresh and quality ingredients.

Maguro Tataki Salad 3/5

We started with the Maguro Tataki Salad ($28), which comes with thick slices of tuna layered on a bed of mixed salad and kaiso seaweed. Pour the wasabi yuzu sauce and give everything a good toss to brighten the enjoyment.

Shironi Truffle 4/5

The Shironi Truffle ($30) consists of light and clean tasting sea bream topped with caviar and drizzled with truffle oil for an elevated finishing. It is an elegant and beautiful dish.

Tofu Nuggets 4.2/5

One of my favourite items on the menu is the Tofu Nuggets ($12). The tofu nuggets are made from pressed tofu, almond meal and potato. It is as good as McDonald's nugget and much healthier.

Uni Kura Tart 4.5/5

Making an impressive entry is the Uni Kura Tart ($22/pc). It is served in a smoked jewel box, giving it a beautiful smoky aroma, topped with salmon roe and truffle cream. It is a lavish play of umami flavours.

Charcoal Chicken 4.5/5

Using chicken thigh cut, the Charcoal Chicken ($16) is tender and juicy inside, yet crispy on the exterior. It is a delightful and addictive starter. Best to go along with a few drinks.

Tsukune 4.5/5

The Tsukune ($5.20) is another delightful bite to go with the drinks. What I enjoy about the homemade chicken meatball is its soft bone, giving it a nice textural contrast.

Miyazaki A4 Wagyu Cha Zuke 4.5/5

Besides the a la carte items, diners can leave the meal to the hands of the skilful chef too. From the omakase menu, we tried the Miyazaki A4 Wagyu Cha Zuke. The best way to enjoy this is to pour the kombu dashi stock into the rice for a light and flavourful enjoyment. It is a hearty and comforting rice dish with melt in the mouth wagyu.

Ume Jelly 3.5/5

Wrapping up our dinner is the Ume Jelly ($8) made with Japanese plum liquor jelly and wholesome wolfberries.

Note: This is an invited tasting.


Osomatsu Japanese Kitchen & Bar
Kinex
11 Tanjong Katong Road
#02-21
Singapore 437157
Facebook
Website
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Daily: 11am - 11pm

Direction: 
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Kinex Mall. Walk to destination. Journey time about 8 minutes. [Map]

Rempapa @ Park Place Residences at PLQ - Chef Damian D'Silva Opens All-Day Singapore Heritage Cuisine Restaurant

I have been following Chef Damian D'Silva heritage cooking when he had a stall at Timbre+ Ayer Rajah, followed by Folklore and Restaurant Kin. But, unfortunately, he didn't stay long at any one place. Hence I was glad to hear he is making a come back with a new restaurant - Rempapa at Park Place Residences at PLQ. Rempapa offers an all-day dining concept where the eclectic menu caters for different times of day - Breakfast, Brunch, Lunch, and Dinner.

Chickpea Curry with Roti/ String Hoppers 4.2/5

Available for both breakfast and brunch is the Chickpea Curry ($18) with either Roti or String Hoppers. Perked up by the addition of Kashmiri chilli powder and turmeric powder, it is an aromatic combo of Indian and Eurasian curry flavours. It's best to have it with the buttery crisp roti or let the string hoppers soak up the delicious curry.

Sri Lankan Chicken Curry with String Hoppers 4/5

I know Chef Damian can cook many cuisines, but Sri Lankan is new to me. The Sri Lankan Chicken Curry with String Hoppers ($16) is milder with tender kampong chicken thigh. Traditionally, Sri Lankan curry is a more watery kind of gravy that is perfect for the string hoppers, commonly known in Singapore as idiyappam or putu mayam, to soak up the curry.

Stir-fried Chee Cheong Fun 3.5/5

Chee Cheong Fun is a trending dish in the food scene this year, with several hawker stalls selling it, but they all sell the steamed version. Over at Rempapa, there is the stir-fried version. The Stir-fried Chee Cheong Fun ($13) is fried together with prawn, egg, and yellow chive. It is similar to our local white carrot cake replaced with smooth and soft rice noodle roll.

Seafood Curry Mee 4.8/5

The Seafood Curry Mee ($18) available during lunch and brunch comprises yellow noodles, bee hoon, pig skin, boiled prawns, fish cake, fresh cockles (optional), long tau pok and beansprouts. According to Chef Damian, his interpretation is from a Hokkien hawker dish served during the 1920s and 1930s. He has used his own curry powder blend for more subtle spice flavours. Sand prawns and dry shrimps are used to make the stock instead of coconut milk, resulting in a rich and umami soup base which I drank to the last drop.

Fish Nasi Lemak 4.2/5

Fried Chicken 4.5/5

The Nasi Lemak ($17) comes with either Fish or Fried Chicken. The fragrant coconut rice is accompanied by sambal, silver fish, egg and cucumber. Customers who opted for the fish nasi lemak gets a whole selar fish which is enormous! I prefer the fried chicken nasi lemak, which is comparable to the popular fried chicken nasi lemak from The Coconut Club.

Fried Chicken Curry Rice 4/5

To introduce heritage cuisine to the younger generation, Chef Damian introduces them to heritage flavours by giving the dish a modern presentation. He believes the food needs to be accepted by them first before trying and learning more about heritage cuisine. Hence, he has come up with the Fried Chicken Curry Rice ($16), presented as a Japanese curry with kaarage, combing the essences of Eurasian, Peranakan, Indian, Malay and Chinese cuisines.

Kedongdong Salad 4.5/5

For the dinner menu, the dishes are more communal. The menu is different from the breakfast, lunch and brunch menus. We had the Kedongdong Salad ($15) to kick start our dinner. I am not strange to the wing bean salad as Chef has served it before in his previous restaurant. However, the new version is less spicy, and he has added more shrimp floss.

Baca Assam 4.8/5

The Baca Assam ($38) is a dish that Chef Damian's granddad cooked only on special occasions. It is a lost Eurasian heritage dish that is a mix of Peranakan and Indian flavours. Beef brisket is used, and I enjoyed the tenderness. The addition of tamarind gives the beef brisket the tanginess, which cuts the richness and whetted the appetite.

Lamb Leg Rendang 3/5

The Lamb Leg Rendang ($38) is a classic Minangkabau dish cooked in a mix of wet spice paste. Unfortunately, while I enjoyed the rempah, the boneless lamb leg came across on the dry side.

Slow-cooked Belly Pork with Ah Seng Sauce 4.2/5

It is not all about Chef Damian's family recipes at Rempapa. The restaurant also showcases heritage recipes shared by the younger chefs to motivate their immersion into heritage cuisine. The Slow-cooked Belly Pork with Ah Seng Sauce ($23) is a heritage Hokkien dish that hails from Penang. The soul has to be the mildly spicy sauce on top of the pork belly. It is like having mala xiang gou.

Kueh Platter 4.5/5

Not to be missed at Rempapa is the daily assortment of kuehs. The Kueh Platter ($6 for 4pc, $10 for 8pc, $15 for 12pc) includes favourites such as Kueh Kosui and Kueh Ku, Kueh Bengkah, Pulut Bengkah, Talam Keladi, Sago Ubi, Lapis Pulot, Rempah Udang and others available on the day.

Rempapa is unlike any of Chef Damian's previous restaurants. At the new restaurant, Chef Damian introduces his 'Singapore New Heritage Cuisine', in which recipes drawn from the soul of tradition are reinvented with elements of different ethnicities to create flavour profiles that resonate with today's diner. Rempapa is not just a restaurant. It is the place where Chef Damian elevates Singapore heritage food to a status among the world's great cuisines. And where 'cultural sustainability' is nurtured through engaging the next generation of diners and mentoring fresh talent, seeing them take pride in Singapore cuisine and driving it to the next level.

Note: This is an invited tasting.


Rempapa
2 Paya Lebar Road
#01-01/02/03
Park Place Residences at PLQ
Singapore 409053
Tel: +65 94591603
Facebook
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Mon-Fri: 1030am - 1030pm
Sat-Sun, PH: 930am - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Avenue. Cross the road. Walk to Park Place Residences. Walk to destination. Journey time about 3 minutes. [Map]