Rempapa has changed considerably since its days at Park Place Residences in Paya Lebar. The restaurant is now located at National Gallery Singapore, and serves familiar local food through a casual, fully self service concept rather than the full-service dining experience regulars may remember.
I stopped by for lunch expecting a shortened museum café menu, but the choices still carried the multicultural character that made Rempapa Singapore distinctive. Malay, Chinese, Indian, Peranakan and Eurasian influences sit together naturally, reflecting the same diverse food culture behind many halal dining experiences that bring local flavours to more diners today.
From nasi lemak and laksa to kueh and local beverages, the menu offers an easy way to enjoy Singapore’s heritage before or after exploring the Gallery.
Rempapa Returns to National Gallery Singapore
You will find Rempapa at 1 St Andrew’s Road, #01-02A, on Level 1 of the National Gallery’s Supreme Court Wing. The new location feels especially personal because Chef Damian spent part of his childhood in the former Supreme Court building, where his mother worked and his grandfather served as caretaker.
The room is bright, relaxed and accessible rather than formal, making it suitable for families, museum visitors and people looking for a quick lunch. Rempapa currently opens daily from 10am to 7pm, with last orders at 6.30pm, so it is better suited to daytime dining or an early dinner than a late evening meal.
Chef Damian D’Silva Keeps Heritage Dishes Approachable
Chef Damian D’Silva has long focused on heritage dishes that cross Singapore’s different communities rather than reducing local cuisine to one fixed tradition. His cooking draws from Eurasian, Malay, Indian, Chinese and Peranakan food, often using recipes and techniques passed through generations.
That idea remains present even though the new Rempapa menu is more concise. The dishes arrive in practical individual sets, but the spice paste, slow-cooked sauces and careful use of coconut milk still give the food a richness that feels considered rather than mass-produced.
Ayam Berempah Was My First Choice
What I chose from their Nasi Lemak set was their Ayam Berempah at S$15.90, served with sayur lodeh, anchovies, peanuts, homemade sambal, egg and cucumber. The chicken leg was cooked until tender beneath its dark, spice-coated exterior, with bold savoury flavours from the rempah and enough chilli warmth to keep each bite lively without overwhelming the meat.
The coconut milk rice had a gentle fragrance and did not feel excessively oily, which helped balance the richer ayam berempah. I also liked moving between the crisp peanuts, salty anchovies and sweet heat of the sambal because the complete plate offered contrast without becoming too heavy.
Chef Damian Makes Sambal Prawns Worth Slowing Down For
The Sambal Prawns nasi lemak set costs S$19.90 and comes with prawns cooked in a homemade sambal of chillies, shallots, shrimp paste, candlenuts, tamarind and calamansi. The sauce tasted layered rather than simply hot, beginning with sweetness before the fermented depth and acidity became clearer.
I would choose this over the chicken when I want something brighter and more seafood-forward. The prawns had enough firmness to stand against the thick sambal, while the rice softened the sharper edges of the spice paste and made the course feel balanced.
Heritage Rice Sets Bring More Than Nasi Lemak to the Table
For something different, I tried Damian’s Chicken Curry at S$18.90, a Madras-style curry made with Chef Damian’s own powder of 11 spices and inspired by Indian and Eurasian cultures. Its sauce had a rounded warmth and fragrant richness, with the omelette and pickles providing a mild break between the deeper spiced mouthfuls.
Other heritage rice sets include Sambal Buah Keras at S$15.90, Fish Fillet in XO Sauce at S$17.90 and “Kung Pao” Prawns with Hawthorn in Special Sauce at S$19.90. These dishes show how Rempapa can create a menu that moves across Asian traditions without making the combinations feel forced.
Damian D’Silva Still Leaves Room for Peranakan Laksa
The Peranakan Laksa, priced at S$14.90, was the most comforting bowl on my table. Its broth was rich with spice and coconut milk, but there was enough chilli warmth and savoury depth to stop the sweetness from becoming tiring.
This is the dish I would order when visiting alone because it already feels complete without additional sides. The noodles carried the broth well, and the mixture of textures made it easy to savour slowly even within the casual self-service setting.
Rempapa’s Fully Self Service Concept Changes the Experience
At this Rempapa restaurant, you order, collect the food and return your tray without traditional table service. Walk-ins are welcomed, and the restaurant does not take regular reservations, although private events can still be booked separately.
The system worked smoothly during my visit, but it changes what people should expect from the brand. Come here for accessible heritage food and a flexible museum meal, not the paced service or long dinner experience associated with the former Park Place Residences outlet.
Gilmore D’Silva and the Supreme Court Connection
Rempapa’s move becomes more meaningful when you understand the family history behind it. Gilmore D’Silva, Chef Damian’s grandfather, served as caretaker of the Supreme Court for over 20 years, while the neighbouring Gilmore & Damian D’Silva presents a more elevated exploration of Eurasian and Singapore heritage cuisine.
The two concepts serve different occasions. Rempapa is the practical choice for rice bowls, nasi lemak and a casual family lunch, while Gilmore offers a more formal experience for diners who want a longer meal and deeper attention to heirloom dishes.
Michelin Guide Recognition Without the Formality
Rempapa entered the Michelin Guide Singapore selection while operating in Paya Lebar, earning attention for the way Chef Damian brought Chinese, Malay, Indian, Eurasian and Peranakan traditions onto one menu. Its National Gallery format is more casual, but the restaurant continues to present the same broad view of Singapore food heritage.
I would not visit expecting fine dining simply because of the Michelin Guide recognition. The appeal today is that you can sit down with a S$15.90 rice set, taste cooking rooted in memory and still leave with enough time and energy to continue through the museum.
Kueh and Local Drinks Complete the Meal
I finished with a small selection of Singapore heritage kueh, available at S$2.50 each, S$12 for six or S$24 for 12. The rotating pieces are made from scratch, often using rice flour, coconut milk and gula melaka, and they offered restrained sweetness rather than the heavy finish of a large plated dessert.
The beverage menu covers kopi, teh, Milo, bandung, assam boi, matcha and espresso-based coffee. My iced kopi provided the familiar roasted bitterness I wanted after the meal, although the Red Date Ginger Soda or Monk Fruit Soda may suit readers looking for something lighter and less milky.
Rempapa Reminds Me Why Singapore Food Stories Matter
Rempapa may have moved from Park Place Residences to National Gallery Singapore, but Chef Damian D’Silva’s focus on heritage dishes remains unchanged. Each plate still carries the flavours and memories that make Singapore cuisine worth preserving.
With its accessible dining options, Rempapa is an easy place to check out when you are exploring the National Gallery. From nasi lemak to Peranakan laksa and handmade kueh, the restaurant continues to showcase food shaped by generations of careful cooking by hand.
