For the festive season from 14 to 31 December 2018, Folklore will be introducing lesser known heritage dishes from Chef Damian's grandfather's repertoire, as well as well received festive dishes from past celebratory menus.
Dry Curry Mutton 4/5
I have a weak spot for curry mutton and I love the rendition of the Dry Curry Mutton ($42) prepared Indian-style at Folklore. Cooked in a blend of dry and wet spices, the meat though a bit tough, is well infused with the spices' aroma. It's hard not to ask for a plate of steamed rice to soak up that delicious gravy.
White Debal 4/5
The White Debal ($42) is Chef Damian's family rendition of the curry devil, traditionally served on boxing day which are cooked with the leftover meat and vegetables. Over at Folklore, the white debal comes with tender chicken pieces and housemade achar cooked in rempah, vinegar and mustard seeds.
Making a come back on the festive menu is Feng ($30). It is a traditional European curry dish created during the sea expedition days of the Portuguese, which is original known as Sarpotel in Goa. The dish is further localised as it travelled south towards Malacca. Requiring 2 days to prepared and cok the dish, Feng is assortment of pig's offal cooked in a blend of 18 spices. It may sounds acquire for some diners but this is absolutely delicious. Unknowingly I was going back for more, having it like a snack.
Beef Brisket Semur 4/5
The Beef Brisket Semur ($28) is another beautiful dish with fall of the bone meat in a rich and flavourful stew. I simply ditched my table etiquette and pick the bone up for a finger licking good meal.
The Vindaloo ($35) is a dish originated from Goa. Chef Damian replaces the pork ribs with bone-in pork chops, just like how his grandfather did it. The pork chop is rubbed with cumin and mustard seeds and set aside to dry. It is then cooked in a blend of vinegar, garlic, ginger, tumeric, dry chillies and brandy. This is the best pork chop I have eaten and definitely the favourite among the group.
Bolu Cocu 3.5/5
The Bolu Cocu ($8 per slice) is a rare Eurasian dessert. It is a traditional coconut cake made in a brass mold. No oil or butter is used, the oil is from the coconut itself. I find the texture quite similar to the Chinese "Huat Kueh'.
Sugee Cake 3.8/5
Last but not least we end our meal with the Sugee Cake ($10 for 3pc). The buttery and nutty cake comes with a hint of brandy sweetness which is brushed onto the cake, everyday for a week. Having tried Lynnette's Seah's sugee cake, Chef Damian's version is still not moist enough compared to hers.
Folklore's Christmas menu will be available for lunch and dinner from 14 December to 31 December. Festive meal takeaways are available with an advance booking of 5 working days (last day to order is 25 December). Takeaways are available for all items except Eurasian Christmas Pie and Bolu Cocu.
Note: This is an invited tasting.
Destination Singapore Beach Road
(Beside Golden Mile Complex)
700 Beach Road
Tel: +65 66792900
Nearest MRT: Nicoll Highway (CC Line)
Daily: 12pm - 230pm, 6pm - 930pm
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Turn right onto Beach Road.Walk to destination. Journey time about 8 minutes. [Map]