Gilmore & Damian D’Silva

by | Nov 26, 2025 | Uncategorized | 0 comments

Overview

Location: National Gallery Singapore, 1 St Andrew’s Road, #01-02/03, Singapore 178957
Cuisine Type: Heirloom Eurasian, Chinese Heritage
Price Range: Premium Casual ($$$$)
Opening Date: November 2025

The Story Behind the Restaurant

Gilmore & Damian D’Silva represents more than just another restaurant opening in Singapore’s dining scene—it’s a deeply personal homecoming for Chef Damian D’Silva. The restaurant honors his grandfather, Gilmore D’Silva, who served as the Supreme Court’s first and only custodian for 21 years. Chef Damian credits his grandfather for shaping 95% of who he is today.

The location itself holds profound significance. The National Gallery Singapore occupies two national monuments: the former Supreme Court and City Hall. Gilmore D’Silva was entrusted with the Supreme Court’s keys, lived in the on-site quarters, and occasionally cooked for the judges. Young Damian grew up in these same caretaker’s quarters, making this restaurant opening a poignant return to his childhood home.

Ambience & Interior Design

Design Philosophy

Interior designers Laank have crafted a neo-colonial aesthetic that pays homage to the building’s rich history while creating a contemporary dining environment. The design successfully bridges the past and present, creating a space that feels both elegant and intimately welcoming.

Materials & Motifs

The restaurant features:

  • Ebonised timber and walnut as primary materials, lending warmth and sophistication
  • Brass key motifs throughout the space—a touching tribute to Gilmore D’Silva’s role as the building’s custodian and keeper of keys
  • Luxurious seating arrangements that invite diners to settle in and savor their meals

Seating Capacity

  • Main dining hall: 50 seats with varied seating arrangements
  • Private dining room: 16 seats, divisible into two 8-seat spaces
  • The flexibility of the private room makes it ideal for intimate gatherings or small corporate events

Atmosphere

The resulting ambience strikes a delicate balance between formal elegance befitting the National Gallery setting and the familial warmth of a home kitchen. Diners can expect an environment that encourages leisurely meals and meaningful conversation, reflective of the traditional family dining culture that inspired the restaurant’s recipes.

The Culinary Philosophy

Gilmore & Damian D’Silva is dedicated to preserving and celebrating heirloom Eurasian recipes and Chinese dishes inspired by Gilmore D’Silva’s home cooking. Every dish is prepared from scratch using traditional methods—no shortcuts, no compromises.

The restaurant goes beyond its main menu in the private dining room, where Chef Damian’s full repertoire becomes available. Guests can request dishes from Peranakan, Sri Lankan, Malay, and Indian traditions, showcasing the multicultural tapestry of Singaporean heritage cuisine.

Menu Analysis

Kristang Classics

Christmas Debal ($48, serves 3-4)

Description: A festive Kristang curry featuring smoked ham, bacon bones, roast pork, and chicken, served with homemade vegetable pickles.

Cultural Context: Christmas Debal is a traditional dish that embodies the resourcefulness of Eurasian cooking. Historically prepared after Christmas celebrations, it transformed leftover meats into a magnificent spicy stew that actually improved with age—often tasting better on the second or third day.

Flavor Profile: Expect a complex, spicy curry with layers of smoky, savory notes from the various meats. The pickles provide essential acidity and crunch to cut through the richness.

Recipe Recreation:

Ingredients:

  • 300g smoked ham, cubed
  • 200g bacon bones
  • 300g roast pork, cubed
  • 300g chicken pieces
  • 6-8 dried red chillies, soaked
  • 4 shallots
  • 3 cloves garlic
  • 1-inch ginger
  • 1 tsp turmeric powder
  • 2 tbsp vinegar
  • 2 tbsp sugar
  • 3 cups water
  • Salt to taste
  • Mustard seeds, curry leaves

Cooking Instructions:

  1. Prepare the rempah: Blend soaked chillies, shallots, garlic, and ginger into a smooth paste.
  2. Toast the spice paste: Heat oil in a large pot. Add mustard seeds until they pop. Add curry leaves and the blended paste. Cook on medium heat for 5-7 minutes until fragrant and oil separates.
  3. Add meats: Add all the meats (ham, bacon bones, roast pork, chicken) to the pot. Stir to coat with the spice paste.
  4. Season and braise: Add turmeric, vinegar, sugar, and water. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, stirring occasionally.
  5. Adjust seasoning: Taste and adjust salt, vinegar, and sugar to achieve a balance of spicy, sour, and sweet.
  6. Rest and serve: The dish tastes even better the next day. Serve with crusty bread or rice.

Sey Bah ($36, serves 3-4)

Description: Braised pork belly and offal in Kristang kway chap style, featuring Ceylon cinnamon, star anise, cloves, and galangal, completed with squid and fried beancurd.

Cultural Context: This dish represents the Kristang community’s interpretation of Chinese-influenced braised dishes, incorporating Portuguese-influenced spices like Ceylon cinnamon with Chinese braising techniques.

Flavor Profile: Rich, aromatic, and deeply savory with warm spice notes. The combination of tender pork belly, offal, and seafood creates textural interest, while the beancurd soaks up the flavorful braising liquid.

Dish Analysis: The Ceylon cinnamon distinguishes this from typical Chinese braised pork—it’s sweeter and more complex than Cassia cinnamon. The addition of squid is unusual and adds a seafood dimension that lightens the otherwise heavy pork components.

Baca Assam ($32)

Description: A nearly lost Eurasian heritage dish featuring beef cheek cooked with tamarind water until tender, garnished with fried lemongrass, garlic, chillies, and shallots.

Cultural Context: Baca Assam represents one of those endangered recipes that exist primarily in family memories. Chef Damian’s decision to feature it on the menu helps preserve this piece of culinary heritage.

Flavor Profile: A sophisticated balance of sour (tamarind), sweet, and salty notes. The beef cheek becomes meltingly tender through slow cooking, while the fried aromatics provide textural contrast and fragrant notes.

Recipe Recreation:

Ingredients:

  • 800g beef cheek, cleaned and cubed
  • 4 tbsp tamarind pulp
  • 2 cups water
  • 3 shallots, sliced
  • 4 cloves garlic, sliced
  • 2-3 stalks lemongrass, bruised (plus extra for frying)
  • 4-5 red chillies, sliced
  • 2 tbsp palm sugar
  • 2 tbsp fish sauce
  • Oil for frying

Cooking Instructions:

  1. Prepare tamarind water: Mix tamarind pulp with water, strain to remove seeds.
  2. Sear the beef: Brown beef cheeks in batches in a heavy pot. Set aside.
  3. Build the braising liquid: In the same pot, sauté half the shallots, garlic, bruised lemongrass, and chillies until fragrant.
  4. Braise: Return beef to pot, add tamarind water, palm sugar, and fish sauce. Bring to boil, then reduce to low simmer. Cover and cook for 2.5-3 hours until beef is fork-tender.
  5. Prepare garnish: Thinly slice remaining lemongrass, shallots, garlic, and chillies. Deep fry until crispy and golden. Drain on paper towels.
  6. Finish: Adjust seasoning. The sauce should be well-balanced between sour, sweet, and salty. Serve topped with crispy aromatics.

Chinese Heritage Dishes

Nourishing Chicken Soup in Coconut ($28, serves 2-3)

Description: Free-range chicken steamed with Chinese herbs, then steamed again inside a coconut husk with Hakka yellow wine added to the broth.

Cultural Context: This dish was traditionally reserved for special occasions due to the expensive herbal ingredients. It represents the Chinese practice of using food as medicine, particularly for postpartum recovery or convalescence.

Flavor Profile: Delicate, nourishing, and subtly sweet from the coconut. The herbs provide earthy, slightly bitter notes balanced by the richness of chicken and the warmth of yellow wine.

Dish Analysis: The double-steaming method ensures the chicken remains tender while extracting maximum flavor from the herbs. The coconut husk imparts a gentle sweetness without overwhelming the medicinal properties of the herbs. This is comfort food elevated to an art form.

Recipe Recreation:

Ingredients:

  • 1 whole free-range chicken (about 1.2kg)
  • 1 mature coconut
  • Chinese herbal packet: dang gui, wolfberries, red dates, Solomon’s seal, codonopsis root
  • 3 slices ginger
  • 3 tbsp Hakka yellow wine
  • Salt to taste
  • Water

Cooking Instructions:

  1. First steaming: Place chicken with herbs and ginger in a steaming bowl. Add water to cover halfway. Steam for 1.5 hours.
  2. Prepare coconut: Cut top off coconut, pour out water (reserve for drinking). Clean inside.
  3. Second steaming: Transfer chicken and broth into coconut husk. Add yellow wine. Cover coconut opening with aluminum foil. Steam for another 45 minutes.
  4. Serve: Season with salt. Ladle soup and chicken directly from coconut at the table.

Steamed Threadfin Tail ($128, serves 6-8)

Note: Requires two days’ advance notice

Two Preparations Available:

A. Singgang Mangger Version

Description: The fish is steamed with a rempah of chillies, lemongrass, galangal, and belacan, cooked with green mango paste.

Flavor Profile: Bold, spicy, and tangy. The green mango provides a fruity sourness that complements the richness of threadfin, while the rempah adds complexity and heat.

Cultural Context: Singgang is a Peranakan cooking style that relies on the sourness from fruit rather than tamarind. Using green mango is particularly traditional for fish dishes.

B. Soy Sauce with Chai Poh Version

Description: The fish is marinated in artisanal soy sauce and eight-year-aged Hua Tiao wine before steaming, garnished with preserved radish (chai poh).

Flavor Profile: Savory, umami-rich, and elegant. The aged wine adds depth and subtle sweetness, while the chai poh provides a salty, crunchy contrast to the delicate fish.

Dish Analysis: The threadfin (seabass family) is prized in Chinese cuisine for its delicate texture and sweet flavor. At this price point and serving size, the restaurant is using a whole large threadfin tail, which represents the most prized portion of the fish. The two-day notice allows proper sourcing of premium-quality fish.

The dual preparation option is genius—it showcases both the Malay-Peranakan influence and Chinese influence in Singaporean cuisine, allowing diners to experience the same premium ingredient through different cultural lenses.

Grilled Tiger Prawns Bostador ($42, 2 pieces)

Description: King tiger prawns topped with a mildly spiced paste of green chillies and coconut milk cooked into a sauce.

Flavor Profile: Sweet prawn meat with a creamy, mildly spicy coconut sauce. The grilling adds a subtle char that enhances the natural sweetness of the prawns.

Dish Analysis: Bostador is a Kristang cooking method where the spice paste is cooked down into the coconut milk until it becomes a thick, rich sauce. The mildness of the spicing allows the quality of the prawns to shine through.

Starters & Additional Items

While the document mentions starters are available, specific dishes aren’t detailed. Based on Chef Damian’s repertoire, expect items like:

  • Eurasian croquettes
  • Pickles and achar
  • Feng (Eurasian meatball soup)
  • Various sambals and condiments

Operating Hours

Lunch Service: Two seatings from 11:30 AM to 3:00 PM
High Tea: 3:00 PM to 6:00 PM
Dinner Service: Two seating from 6:00 PM to 10:00 PM

The two-seating format for lunch and dinner suggests the restaurant operates on a reservation system with designated time slots, allowing for a more controlled, quality-focused dining experience.

Reservations & Contact

Phone: +65 9710 0237
Website: Available (check with restaurant)

Given the restaurant’s location in a prestigious venue, the limited seating, and the chef’s reputation, advance reservations are strongly recommended, especially for dinner service and the private dining room.

Delivery Options

Current Status: No delivery information is provided in the source material.

Assessment: Given the restaurant’s premium positioning, emphasis on traditional cooking methods, and the nature of the dishes (many designed for family-style sharing and require careful timing), delivery is unlikely to be offered. The dishes are best experienced fresh from the kitchen.

Alternatives:

  • Dine-in experience is recommended
  • High tea service (3-6 PM) might offer more flexibility for walk-ins
  • Private dining room available for special occasions
  • Consider takeaway options by calling directly, though this is not confirmed

Price Analysis

The pricing positions Gilmore & Damian D’Silva in the premium casual category:

  • Starters/Individual dishes: $28-$42
  • Sharing dishes: $32-$48
  • Premium items: $128 (Steamed Threadfin)

Value Assessment:

  • Dishes are designed for sharing (serves 3-4 or 6-8)
  • Traditional preparation methods are time-intensive
  • Premium ingredients (free-range chicken, king tiger prawns, whole threadfin)
  • Heritage recipes with cultural significance
  • Prestigious location at National Gallery

For a meal with drinks, expect approximately $60-$80 per person for a substantial lunch or dinner.

Who Should Visit

Ideal For:

  • Heritage food enthusiasts seeking authentic Eurasian cuisine
  • Those interested in Singapore’s culinary history
  • Special occasion dining with cultural significance
  • Food tourists wanting to experience rare, endangered recipes
  • Multi-generational family gatherings (family-style servings)

Not Ideal For:

  • Budget-conscious diners
  • Those seeking quick, casual meals
  • Diners unfamiliar with bold, complex flavors
  • Anyone requiring extensive dietary modifications (traditional recipes are specific)

Final Verdict

Gilmore & Damian D’Silva is more than a restaurant—it’s a living archive of Singaporean Eurasian heritage. Chef Damian D’Silva has created a space that honors his grandfather’s legacy while ensuring these precious recipes survive for future generations.

The restaurant succeeds on multiple levels: the location adds historical resonance, the ambience balances elegance with warmth, and most importantly, the food delivers authentic flavors prepared with integrity and skill. The decision to make everything from scratch using traditional methods means each dish requires time and expertise—this is slow food in the best sense.

While prices reflect the premium positioning, they’re justified by the quality of ingredients, the labor-intensive preparation, and the cultural preservation aspect. These aren’t recipes you can easily find elsewhere; many are endangered culinary traditions that exist in very few kitchens.

Recommended Dishes for First Visit:

  1. Christmas Debal (quintessential Kristang, great for sharing)
  2. Nourishing Chicken Soup in Coconut (showcases Chinese heritage)
  3. Baca Assam (rare heritage dish worth trying)

Rating: 4.5/5

Strengths: Authentic heritage recipes, meaningful cultural story, excellent location, quality ingredients, skilled preparation

Considerations: Premium pricing, limited seating (reservations essential), dishes designed for sharing (may not suit solo diners)

Conclusion

In an era of food trends and fusion experiments, Gilmore & Damian D’Silva stands as a guardian of culinary heritage. This is destination dining with purpose—every dish tells a story, every flavor connects to history, and every visit supports the preservation of Singapore’s multicultural food legacy. Essential for serious food lovers and anyone interested in understanding the depth of Singaporean cuisine beyond hawker favorites and contemporary interpretations.