Gilmore & Damian D'Silva @ National Gallery Singapore - A Restaurant That Pays Tribute to The Grandfather of Renowned Chef Damian D’Silva

Housed within the historic former Supreme Court wing of the National Gallery Singapore, Gilmore & Damian D'Silva is Chef Damian D'Silva's most personal project to date — a heartfelt homage to his grandfather, Gilmore D'Silva, who shaped his values, palate, and lifelong mission to preserve Singapore's heritage cuisine. The premium-casual concept by OUE Restaurants showcases heirloom Eurasian recipes dating back over two centuries, alongside Chinese dishes inspired by Grandad's home cooking. More than just a restaurant, it is Chef Damian's continuation of storytelling through food, expressed with traditional methods, soulful flavours, and the gentlemanly hospitality passed down through generations.

Teochew Ngoh Hiang 4.2/5

The Teochew Ngoh Hiang ($16) is a standout starter, wrapped in caul fat and deep-fried to a satisfying crisp. The filling is generous, featuring prawns, crab, minced pork, pork liver, mushrooms, and water chestnuts, seasoned with a fragrant house-blended five-spice. Paired with chuka chilli and sweet sauce, each bite delivers an elevated take on this familiar Teochew favourite.

Nourishing Chicken Soup in Coconut 4.2/5

A comforting bowl with a meaningful backstory, the Nourishing Chicken Soup in Coconut Husk ($28) was created by Chef Chit Pang in honour of his grandmother. Steamed with an aromatic medley of Chinese herbs (red dates, goji berries, codonopsis root, licorice, Solomon's seal, cordyceps flower, and Chinese yam), and free-range GG Poulet chicken, the broth is finished with coconut water and Hakka yellow wine. The result is a light yet flavourful soup, subtly sweet from the coconut, and served with a robust housemade chilli sauce of soy, garlic, and chilli.

Pesce Assa 4.2/5

The Pesce Assa ($26) features Korean seerfish grilled with sambal and wrapped in banana leaf. Using Gilmore's recipe, the fish is well chosen for its firm texture and ability to carry the sambal's richness. Grilled over charcoal, the dish is aromatic and smoky, finished with coriander and sliced chillies for brightness.

Ambiler Kachang 4.8/5

A staple from Chef Damian's childhood, the Ambiler Kachang ($18) impresses with its tangy, appetite-whetting profile. Long beans are stir-fried with salted fish, a nod to the dish's humble origins as an economical household dish. Tamarind from Indonesia gives the dish its piquant edge, making it especially effective alongside richer plates. Easily one of the most memorable dishes of the meal.

Cowdang 4.5/5

The Cowdang ($22) is a nearly forgotten Kristang dish of stewed coconut prawns. Wild-caught Ang Kar prawns are simmered with a fragrant paste of ginger flower, ginger, garlic, and green chillies. Finished with coconut milk, the dish is creamy without being heavy, highlighting the sweetness of fresh seafood. A compelling revival of a heritage recipe at risk of fading from memory.

Christmas Debal 4.5/5

A Kristang festive classic, the Christmas Debal ($48) transforms the tradition of cooking with Christmas leftovers into a hearty, flavour-packed stew. At Gilmore, the curry comes with smoked ham, bacon bones, roast pork, and chicken, accompanied by homemade vegetable achar and sliced baguette. Tart, spicy, and robust, this is comfort food with deep cultural resonance.

Sugee Cake with Chantilly 4.5/5

Made using Gilmore's heirloom recipe, the Sugee Cake with Chantilly ($18) is a must-order. Semolina is soaked overnight in butter, then creamed with toasted almonds, brandy, and flour. Baked to a golden crumb, it is rich, aromatic, and indulgent without being cloying. The accompanying chantilly adds a gentle lift.

Singapore Heritage Kuehs 4.2/5

The Singapore Heritage Kuehs ($8 for 6 pcs / $16 for 12 pcs) feature a rotating assortment of handcrafted kuehs made fresh in-house. Expect familiar favourites such as Kueh Kosui, Kueh Salat, Kueh Ku, Kueh Bingka, Pulut Bingka, and Sarang Semut. A nostalgic, well-executed way to end the meal.

Gilmore & Damian D'Silva is more than a restaurant. It is a living tribute to ancestral wisdom, culinary heritage, and the intergenerational bond. With a well-curated menu of Eurasian and heritage dishes prepared with traditional techniques, it offers diners a rare taste of Singapore's past, reimagined with heart and intention. A must-visit for heritage cuisine lovers and those seeking a dining experience rooted in story, craft, and soul.

Note: This is an invited tasting.


Gilmore & Damian D'Silva
National Gallery Singapore
1 St Andrew's Road
#01-02/03
Singapore 178957
Tel: +65 9710 0237
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to the destination. Journey time is around 5 minutes. [Map]

Smolder @ Outram Road - Brings Authentic Farm-to-Table Coastal Backyard BBQ to the Heart of Singapore

If you’re looking to support local while indulging in something delicious and exciting, make your way to Smolder, a vibrant new seafood grill and bar along Outram Road. Brought to you by the team behind Scaled and Ah Hua Kelong, Smolder continues their mission of championing locally farmed seafood, this time with a bold, flame-kissed twist.

The menu at Smolder is divided into five sections, and the Sides segment alone is enough to draw your attention, with tempting offerings such as stuffed squid, calamari, fresh local green lip mussels, octopus, and potato salad, as well as zucchini-parmesan fritters.

Elote 4.5/5

Since we knew more seafood dishes were coming later, we opted for the Elote ($9), a grilled sweet corn slathered in mayo, sour cream, parmesan, chilli, garlic, coriander, and lime. The white corn had the perfect balance of sweetness and crunch, lifted beautifully by the smoky, tangy glaze. I could easily have eaten a whole cob on my own!

Portuguese Seafood Stew 4/5

From the Mains section, we went with the Portuguese Seafood Stew ($28) and the Clams Linguine in Buzara Tomato Sauce ($26). Other options on the menu include Braised Short Ribs, a Wagyu Beef Burger, steak, blackened sea bass, and grilled snapper or grouper piccata pasta.

The Portuguese Seafood Stew ($28) is one of owner Wong Jing Kai’s personal favourites, crafted with a hearty mix of both seafood and meat. Think pork belly, plump mussels wild caught daily, clams, and prawns, all simmered in a paprika and tomato-based broth, served with grilled garlic bread on the side. While the freshness and generous portions of the ingredients stood out, I found that the flavour of the stew itself could have been a little more robust.

Clams Linguine in Buzara Tomato Sauce 4.5/5

I personally preferred the Clams Linguine in Buzara Tomato Sauce ($26), which features fresh clams simmered in a tomato and white wine base. What’s interesting is that no salt is added; the dish relies solely on the natural brininess of the clams for seasoning. The result was simple yet tasty, and I found it very much to my liking.

Pearl Grouper 4.5/5

For the Big Plates, diners can opt for a whole 700g fish, with choices including snapper, seabass, or pearl grouper, or go all out with Boston lobster or Alaskan king crab legs. Each Big Plate is paired with two Small Plates, with options such as cornbread, fried potato, grilled corn salad, grilled vegetable salad, or broccolini.

If you’re unsure which fish to pick, the team is happy to recommend one. Since we prefer fish with a flaky texture, we went with their suggestion of the Pearl Grouper ($85). The Pearl Grouper arrived marvellously executed. Its skin was seared till it was pretty crisp, while the flesh inside was fresh, moist, and flaky. The clean, delicate sweetness of the fish really shone through, showcasing the quality of the produce, enhanced by some good flame grilling. It felt like an indulgence, but also a relatively healthy one at the same time. The grouper was also served with a spicy but satisfying house chilli and a lemon wedge.

Cornbread 4.2/5

We chose the American-style Cornbread as one of our small plates, and I enjoyed its dense, hearty texture, which was not too dry, and was studded with sweet grilled corn kernels for a satisfying bite.

Broccolini 3.8/5

We also picked the charred baby broccolini, drizzled with smoky, house-made romesco sauce and with toasted almonds, adding a nice crunch to the greens.

The dessert menu features four options: a double-layered chocolate cake, an olive oil cake, a New York–style cheesecake, and a spiced apple wonton with vanilla semifreddo. We were unfortunately too full to try any, but they certainly sound like a sweet finale worth saving room for next time!

The newly opened 90-seat restaurant was lively even on a weekday night. The buzz reflected Ah Hua Kelong’s loyal following, drawn by local seafood that’s as fresh as it gets.

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Smolder Seafood Grill and Bar
271 Outram Road
Singapore 169062
Tel: +65 9888 6849
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Tue-Thu: 5pm - 11pm
Fri-Sun: 12pm - 230pm, 5pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Havelock Road. Take Exit 1. Walk straight to Seng Poh Road. Turn left onto Seng Poh Road. Walk down Seng Poh Road to Outram Road. Turn right onto Outram Road. Walk down Outram Road. Walk to destination. Journey time about 5 minutes. [Map]

Hanare by Takayama @ Takashimaya - Japanese Seasonal Snow Crab Themed Dinner Set for Two at $150++

Hanare by Takayama, located in Takashimaya Shopping Centre, is led by Chef Taro Takayama, who has previously had stints in three-star Michelin restaurants in Osaka. The restaurant is known for serving refined yet homely Japanese dishes made with premium ingredients.

Dinner Set for Two 4.2/5

To keep the menu fresh, seasonal specials are frequently introduced. This time, they are offering a Snow Crab Dinner Set for Two ($150++), with an optional 180ml house-pour sake add-on for $30++.

Snow Crab Salad with Ginger Citrus Dressing

The meal began with a Snow Crab Salad tossed in a fragrant ginger citrus dressing, served atop a bed of greens, cherry tomatoes, pickled radish, and orange. The dressing starts with a gentle ginger aroma, followed by bright citrus notes. For an additional $22, diners can opt for the Aburi Wagyu Salad, featuring lightly seared wagyu drizzled with a spicy sesame dressing and topped with crispy deep-fried potato.

Sashimi Platter

Next, the Sashimi Platter presented three kinds of seasonal sashimi, each sliced thick.

Snow Crab Chawanmushi with Ikura

The luxurious Snow Crab Chawanmushi with Ikura stood out, generously topped with sweet snow crab meat, briny ikura, and rich kani miso (crab innards). Beneath the toppings, the silky steamed egg custard offers a luxurious depth of umami enjoyed together.

Grilled Seasonal Fish

The Grilled Seasonal Fish, served with seasonal vegetables, featured two perfectly cooked salmon fillets accompanied by broccolini seasoned with an addictive chilli powder. For those seeking additional indulgence, diners can upgrade to the Saikyo Miso Pork Belly (+$12) or the Miyazaki A5 Wagyu Steak (+$76), both served with seasonal vegetables.

Snow Crab with Ikura Kamameshi

A highlight at Hanare is their Kamameshi, a traditional iron-pot rice dish. This set includes the Snow Crab with Ikura Kamameshi, cooked in fragrant dashi with Koshihikari rice, mushrooms, edamame, carrots, and bamboo shoots. There was also miso soup and pickles served together.

The female snow crab is packed with tender meat, crab eggs, and rich crab innards. Mix everything together for a deeply umami-filled bite. If you can't finish, the staff will shape the remaining rice into onigiri for takeaway. Other Kamameshi options include the Unagi Kamameshi (+$18) and Wagyu Kamameshi (+$24), which feature sliced A4 wagyu.

Nashi Pear Sorbet Served with Sour Plum Jelly

The meal concluded with a Nashi Pear Sorbet served with Sour Plum Jelly. However, we found this overly sweet and slightly artificial in taste, making it the least impressive dish of the night.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Hanare by Takayama
Takashimaya Shopping Centre
391 Orchard Road
#03-07
Ngee Ann City
Singapore 238872
Tel: +65 82989369
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Nearest MRT: Orchard (NS Line, TE Line), Somerset (NS Line)

Opening Hours:
Daily: 12pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight at Ngee Ann City until destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]

Entrepot @ The Robertson House - Introduces New Menu Infused With Nostalgia and Bold Flavours

Entrepôt at The Robertson House unveils an enticing new menu that will excite your taste buds with bold, robust flavours. Chef Nixon Low draws from his formative years, personal experiences, and conversations with guests and his team to introduce eight new dishes, each telling a culinary story that celebrates tradition and nostalgia. The restaurant space is also nicely decorated with art pieces for a heritage chic vibe.

Vietnamese-Style Crispy Rice Paper 4.2/5

We had the Vietnamese-style Crispy Rice Paper ($24), a nod to the past when Vietnamese junk boats were common on the Singapore River. This dish is fun and interactive, as diners assemble their own portion of toppings. It's a delicious mix of vermicelli, prawns, fresh herbs and peanut sauce piled on top of crispy rice paper, almost like a deconstructed spring roll.

Chicken Drunken 3/5

Secondly, a Chinese-inspired dish of Chicken Drunken ($22). The idea is certainly innovative, and the dish is beautiful- a platter of poached chicken roulades and goji berry marmalade, accompanied by a fragrant shot of Drunken Chicken Liquor to be drunk. However, I would have liked it with some dipping sauce as the chicken meat itself, although tender, could do with a little more flavour.

Dr Robertson's Chai Cured Salmon 4/5

The third dish of Dr Robertson's Chai Cured Salmon ($24) is a refreshing salad dressed in Dragon Fruit plum. The fennel, radish slaw, candied pecans, and granola also contribute a nice crunch and texture. With very bright flavours, this was light and easy to eat.

"Itek Sio"- Tamarind Braised Cherry Valley Duck 3.8/5

Moving on to the main dishes, we had the "Itek Sio" — Tamarind Braised Cherry Valley Duck ($54). I found this enjoyable. There was a duck leg confit and a sous vide duck breast, both of which were nicely cooked and soft. The baked banana shallots added aroma and a mild, subtly sweet flavour to each bite.

Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop 4.5/5

The Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop ($48) is one of the Chef's signature dishes, and it is impressive! The Kurobuta pork loin is cooked and fried to get a crispy edge before glazed with vinegar and malt sugar. The result is a nicely tender pork chop with the right amount of fat and meat and a pleasing sweetness to the meat. Cocoa nibs complete the dish, and grilled white cabbage and pickled vegetables refresh the palate.

Chef's Joo Chiat Charcoal Seasonal Whole Fish 4.5/5

I also very much liked Chef's Joo Chiat Charcoal Seasonal Whole Fish ($48). It's done in Thai style with a tangy and appetising Thai chilli sauce, accompanied by a raw papaya and wing bean salad and toasted glutinous rice. The exterior of the fish is nicely charred, while the flesh is fresh, juicy, and flaky.

"Hong Zao" Rice Cakes with Eryngii Mushrooms 3/5

One of the most interesting dishes of the evening was the "Hong Zao" Rice Cakes with Eryngii Mushrooms ($28). This dish consists of Teochew rice cakes, crispy red rice and black fungus cooked in a Red Yeast rice residue. Prepared by Chef Nixon's father during his mother's confinement period to nourish her after the birth of each of his younger siblings, this dish symbolises joyous moments and warm family memories in his life. It is a hearty dish (a little too savoury on its own) and is best paired with rice.

Fragrant Steamed Coconut Rice with Serundeng 4.8/5

As such, I recommend pre-ordering this special item of Fragrant Steamed Coconut Rice with Serundeng (not on the main menu, limited availability). It seems like a simple rice dish, but it's an absolute delight to eat with the communal main dishes listed above, especially with all that tasty gravy! The rice is light and fluffy and has the delicate fragrance of spicy toasted coconut.

Peanut Butter and Chocolate 4/5

Dessert is a real treat for all Peanut Butter and Chocolate ($17) lovers. It is assembled with peanut candy, chocolate genoise sponge cake, 72% dark chocolate mousse, and cashew nut praline. The peanut butter's savoury notes harmonise with the chocolate's sweet and bitter nuances for an indulgent final plate.

To complement your meal, there's a good list of cocktails and spirits. They even have their own exclusive Dr Robertson's Gin, crafted in collaboration with Tanglin Gin in Singapore.

This menu is now available at Entrepôt from Mon - Fri, 6pm - 10:30pm and Weekends (Last Order: 10:00pm).

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Entrepôt
The Robertson House
1 Unity Street
Singapore 237983
Tel: +65 8301689
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 630am - 1030pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Turn left and walk to Clemenceau Ave. Turn left onto Clemenceau Ave, walk to destination. Journey time about 5 minutes. [Map]

Moxie @ Alumni Association Medical Centre (SGH) - A Modern Mediterranean Dining and Lifestyle Destination

Moxie, the fresh-faced Mediterranean dining and lifestyle haven, has gracefully descended upon the Alumni Association Medical Centre (SGH), replacing the erstwhile Kah Soh. Transforming the space into a modern beach house with a lively coastal vibe, Moxie offers a delectable array of shared plates and refreshing cocktails throughout the day.

The ambiance at Moxie is a breath of fresh air—literally. The modern beach house aesthetic is both inviting and chic, transporting diners to sun-soaked coastal getaways. The airy and vibrant atmosphere complements the Mediterranean fare perfectly, making it an ideal spot for a leisurely meal or casual gatherings.

Moxie Dip Platter with Sourdough/Pita 4.5/5

Kickstarting the coastal journey, we dived into the Moxie Dip Platter with Sourdough ($22). The platter offers a trio of delightful dips—Spinach Yogurt, Smashed Kabocha, and Whipped Ricotta. Each dip is a star in its own right, but if one has to be crowned, the Whipped Ricotta takes the throne. The interplay of textures and flavours, coupled with the choice of either Sourdough or Pita, is a crowd-pleaser.

Burrata 4.8/5

The Italian Burrata ($19) is a masterpiece. Paired with pickled red beets, charred grapes, pistachio dukkah, and red beet gel, the dish is a symphony of colours and flavours. The creaminess of the burrata finds harmony with the tanginess of the beets and sweetness of the grapes, creating a palate-pleasing experience.

Spiced Corn Ribs 4.5/5

The Spiced Corn Ribs ($16) are a revelation. Dressed in cumin-infused aioli, grated feta, and lime, the corn bursts with flavors. Eating it like a rib, squeezing lime included, adds an interactive element to the dish, enhancing the sweetness of the corn.

Grouper Crudo 4.5/5

The Grouper Crudo ($25) is a highlight for seafood enthusiasts. Local flower grouper meets Zhoug coulis, pickled Japanese cucumber, and diced red radish, creating a refreshing and vibrant dish. The coriander seeds sprinkled on top add a final layer of complexity.

Arugula Pesto Orecchiette 4.2/5

The Arugula Pesto Orecchiette ($38) is a flavorful pasta dish. Al dente orecchiette, sautéed prawns and scallops, crab meat, shaved parmesan, fresh arugula, and toasted pine nuts come together harmoniously, offering a medley of textures and flavors.

Catch of The Day - Fillet (200g) 4.2/5

The Catch of The Day (Fillet, $42, 200g) showcases the versatility of Moxie. With a weekly rotation of fish, the pan-fried fillet with clarified butter, browned almonds, and capers is a delightful dish. The moist fish comes with a hint of smokiness, nuttiness from almonds, and tanginess from capers, creating a symphony of flavours.

Moxie Mille Feuille 4.8/5

Save room for dessert, as Moxie's Mille Feuille ($19) is a showstopper. Layers of filo pastry, whipped cream cheese, strawberries, and blueberries, crowned with kataifi and raspberry, deliver a sweet ending with myriad textures.

Dark Chocolate Mousse 4.5/5

Concluding the feast is the Dark Chocolate Mousse ($16). Rich dark chocolate meets hazelnut ice cream, berry compote, toasted hazelnuts, and streusel, creating a well-balanced and indulgent dessert.

Moxie succeeds in bringing the vibrant flavours of the Mediterranean to Singapore's shore. From the captivating ambience to the thoughtfully crafted dishes, each aspect of the dining experience at Moxie reflects a commitment to quality and creativity. The menu's diversity caters to various palates, ensuring that Moxie stands out as a delightful addition to Singapore's F&B scene. Whether you're craving a leisurely lunch or a lively dinner, Moxie beckons with its coastal charm and culinary prowess.

Note: This is an invited tasting.


Moxie
Alumni Association Medical Centre
Singapore General Hospital (SGH)
2 College Road
Singapore 169850
Tel: +65 9339 3380
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Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Tue-Thu, Sun: 1130am - 10pm
Fri-Sat: 1130am - 1130pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT. Take Exit 1. Cross the road. Turn right and walk down Outram Road towards the flyover. At the junction of Outram Road and Chin Swee Road, turn left and walk to College Road. Walk to destination. Journey time about 6 minutes. [Map]