Gilmore & Damian D’Silva

by | Dec 5, 2025 | Uncategorized | 0 comments

National Gallery Singapore’s Heritage Dining Destination

Overview

Gilmore & Damian D’Silva represents Chef Damian D’Silva’s most intimate culinary project, a heartfelt tribute to his grandfather, Gilmore D’Silva, who profoundly influenced his approach to cooking and his dedication to preserving Singapore’s heritage cuisine. Located within the historic former Supreme Court wing of the National Gallery Singapore, this premium-casual concept by OUE Restaurants transcends the typical dining experience to become a living museum of culinary tradition, storytelling, and intergenerational wisdom.

Ambience & Setting

Location & Architecture

The restaurant occupies a prestigious location within the National Gallery Singapore’s former Supreme Court wing, immediately lending the space a sense of gravitas and historical significance. The setting itself becomes part of the narrative, connecting diners to Singapore’s colonial past while celebrating its multicultural culinary heritage.

Atmosphere

The dining environment strikes a careful balance between premium and casual, making heritage cuisine accessible without diminishing its cultural importance. The space exudes gentlemanly hospitality, a value passed down through generations of the D’Silva family. Expect an atmosphere that encourages contemplation and appreciation of each dish’s backstory, where every plate comes with a narrative that connects diners to Singapore’s past.

The interior design likely respects the building’s architectural heritage while creating a warm, welcoming environment suitable for both special occasions and casual dining. The premium-casual concept suggests comfortable seating, thoughtful lighting, and decor that honors both the D’Silva family legacy and broader Singaporean heritage.

Dining Experience

More than just a meal, dining at Gilmore & Damian D’Silva is an educational journey through Singapore’s culinary history. The restaurant emphasizes:

  • Storytelling through food: Each dish carries historical and personal significance
  • Traditional hospitality: Service reflects the gentlemanly values Chef Damian inherited
  • Cultural preservation: The experience itself serves to keep endangered recipes and cooking methods alive

Culinary Philosophy & Heritage

The D’Silva Legacy

Chef Damian D’Silva’s grandfather, Gilmore D’Silva, shaped not only his grandson’s palate but his entire worldview on food and hospitality. This restaurant serves as a continuation of that legacy, preserving recipes and cooking methods that might otherwise be lost to time.

Recipe Heritage

The menu showcases:

  • Heirloom Eurasian recipes dating back over two centuries
  • Chinese dishes inspired by Grandad’s home cooking
  • Kristang cuisine, including nearly forgotten dishes like Cowdang
  • Traditional Teochew preparations with elevated techniques

Cooking Methods

The kitchen prioritizes:

  • Traditional techniques: Methods passed down through generations
  • Charcoal grilling: For dishes like Pesce Assa, adding authentic smokiness
  • Long marinades and slow cooking: Respecting traditional timing
  • Fresh, quality ingredients: Including wild-caught seafood and free-range chicken
  • House-made components: From five-spice blends to chilli sauces

Menu Analysis

Appetizers & Starters

Teochew Ngoh Hiang ($16) | Rating: 4.2/5 A sophisticated take on the Teochew classic, this starter demonstrates the restaurant’s commitment to elevation without losing authenticity. The use of caul fat (a traditional wrapping that provides richness and helps bind ingredients) instead of more common bean curd skin shows respect for heritage techniques.

Key Features:

  • Generous filling with prawns, crab, minced pork, pork liver, mushrooms, and water chestnuts
  • House-blended five-spice seasoning (likely featuring star anise, cloves, cinnamon, Sichuan pepper, and fennel)
  • Deep-fried to achieve satisfying crispness
  • Served with chuka chilli and sweet sauce for balanced flavor profiles

Cooking Technique: The caul fat creates a lacy, crispy exterior while keeping the interior moist. Deep-frying at the right temperature is crucial to render the fat properly without making the roll greasy.

Soups

Nourishing Chicken Soup in Coconut Husk ($28) | Rating: 4.2/5 Created by Chef Chit Pang as a tribute to his grandmother, this dish exemplifies the restaurant’s philosophy of food as memory and heritage. The soup represents Chinese medicinal cooking traditions where nourishment and healing go hand-in-hand.

Ingredients:

  • Free-range GG Poulet chicken
  • Red dates (jujubes, for natural sweetness and blood nourishment)
  • Goji berries (antioxidant-rich, supporting eye health)
  • Codonopsis root (qi-boosting, similar to ginseng but milder)
  • Licorice (harmonizing herb, adds subtle sweetness)
  • Solomon’s seal (moistening, good for dry conditions)
  • Cordyceps flower (respiratory support, energy)
  • Chinese yam (digestive aid, gentle energy boost)
  • Coconut water (natural sweetness, electrolytes)
  • Hakka yellow wine (adds depth, helps circulation)

Cooking Method: Traditional Chinese double-boiling or steaming technique, where ingredients are sealed in a container and gently cooked over several hours. This method extracts maximum nutrition and flavor while keeping the broth clear and light.

Flavor Profile: Light yet complex, subtly sweet from coconut and dates, with earthy undertones from the herbs. The housemade chilli sauce (soy, garlic, chilli) provides optional pungency to contrast the soup’s gentle nature.

Main Courses – Seafood

Pesce Assa ($26) | Rating: 4.2/5 A Kristang grilled fish dish that showcases Gilmore D’Silva’s original recipe. The name “Pesce Assa” comes from Portuguese influence in Eurasian culture (“pesce” meaning fish).

Components:

  • Korean seerfish (also known as king mackerel, chosen for firm, meaty texture)
  • House sambal (likely featuring dried chillies, shallots, belacan, tamarind)
  • Banana leaf wrapping (adds aromatic, herbaceous notes and prevents burning)
  • Charcoal grilling (traditional method for authentic smokiness)
  • Fresh coriander and sliced chillies (brightening garnish)

Cooking Technique: The banana leaf serves multiple purposes: it prevents direct charring, imparts flavor, and creates a steaming effect that keeps the fish moist. The sambal is likely spread both under and over the fish before wrapping. Grilling over charcoal adds complexity that gas or electric grills cannot replicate.

Why This Fish Works: Seerfish has enough fat content and firm texture to stand up to bold sambal flavors and high-heat grilling without falling apart or drying out.

Cowdang ($22) | Rating: 4.5/5 Perhaps the most culturally significant dish on the menu, Cowdang represents Chef Damian’s mission to revive nearly extinct recipes. This Kristang dish of stewed coconut prawns would likely disappear without efforts like his.

Ingredients:

  • Wild-caught Ang Kar prawns (red-shelled prawns prized for sweetness)
  • Ginger flower/torch ginger (bunga kantan, provides unique zesty-floral notes)
  • Fresh ginger (warming, aromatic)
  • Garlic (savory foundation)
  • Green chillies (fresh heat, not dried)
  • Coconut milk (richness and body)

Cooking Process:

  1. Aromatics (ginger flower, ginger, garlic, green chillies) are pounded into a fragrant paste
  2. Paste is fried until fragrant to release essential oils
  3. Prawns are added and simmered in the aromatic base
  4. Coconut milk is added toward the end to create a creamy sauce
  5. Careful timing prevents prawns from overcooking and coconut milk from separating

Cultural Context: Kristang (Cristão, meaning Christian in Portuguese) cuisine comes from the Eurasian community descended from Portuguese colonizers and local women. Many recipes were passed down orally and are at risk of disappearing as older generations pass.

Flavor Balance: The dish achieves creaminess without heaviness, allowing the prawn’s natural sweetness to shine while being enhanced by aromatic complexity. The fresh ginger flower provides a distinctive note that sets this apart from typical coconut curries.

Main Courses – Meat & Poultry

Christmas Debal ($48) | Rating: 4.5/5 A centerpiece of Kristang festive tradition, Debal curry historically solved the problem of Christmas leftovers while creating something even more delicious than the original feast. The curry actually improves over days as flavors meld.

Components:

  • Smoked ham (adds deep, savory smokiness)
  • Bacon bones (contributes fat and collagen for body)
  • Roast pork (textural variety, richness)
  • Chicken (lean protein, absorbs curry flavors)
  • Homemade vegetable achar (pickled vegetables for acidic contrast)
  • Sliced baguette (for sopping up the curry)

Curry Base: Traditionally features:

  • Dried red chillies (for color and heat)
  • Turmeric (earthiness, golden color)
  • Galangal or ginger (aromatic heat)
  • Shallots and garlic (savory foundation)
  • Candlenuts (thickening, richness)
  • Belacan (umami depth)
  • Vinegar or tamarind (tartness that defines Debal)
  • Mustard (adds pungent complexity)
  • Sugar (balances tartness)

Cooking Method: The curry is cooked long and slow, allowing the meat’s richness to infuse the sauce while the acidic elements tenderize and flavor the proteins. The tartness comes from vinegar, which also acts as a preservative, historically allowing the curry to last through the festive season.

Cultural Significance: This dish embodies the resourcefulness and celebratory spirit of Kristang culture, transforming leftovers into something worth making specifically. It’s comfort food with deep cultural resonance, connecting families to their heritage through taste memory.

Flavor Profile: Tart, spicy, robust, and deeply savory. The combination of smoked, roasted, and stewed meats creates layered complexity, while the achar provides crunchy, acidic relief between bites.

Vegetables

Ambiler Kachang ($18) | Rating: 4.8/5 The highest-rated dish, and rightfully so. This childhood staple of Chef Damian demonstrates how humble ingredients, prepared with care and proper technique, can be absolutely memorable.

Ingredients:

  • Long beans (also called yard-long beans, Chinese long beans, or snake beans)
  • Salted fish (traditional preserved protein, provides umami depth)
  • Tamarind from Indonesia (key souring agent)
  • Aromatics (likely garlic, shallots)
  • Chillies (for heat and color)

Historical Context: This dish represents the economical cooking of earlier generations, where expensive fresh fish was a luxury. Salted fish provided protein and intense flavor, while long beans were affordable and abundant. Tamarind added necessary acidity to cut through the saltiness and create appetite stimulation.

Cooking Technique:

  1. Salted fish is chopped and briefly fried to release its pungent aroma and crisp the edges
  2. Aromatics are added and fried until fragrant
  3. Long beans (cut into 2-3 inch segments) are added and stir-fried over high heat
  4. Tamarind water (tamarind pulp soaked and strained) is added for tartness
  5. Quick cooking preserves the beans’ crisp-tender texture while coating them in the salty-sour-savory sauce

Why It Works: The dish succeeds through contrast and balance. The salted fish provides intense umami and saltiness. The tamarind adds tartness that stimulates the palate. The long beans offer freshness and textural crunch. Together, they create a dish that makes you want to keep eating, especially effective alongside richer, heavier dishes.

Pairing Recommendation: This is an essential order if you’re having the Christmas Debal or other rich curries. The piquant, tangy profile cuts through heaviness and refreshes the palate between bites.

Desserts

Sugee Cake with Chantilly ($18) | Rating: 4.5/5 Made using Gilmore D’Silva’s heirloom recipe, this is the dessert with the most direct family connection. Sugee (or semolina) cake is a Eurasian classic, traditionally made for celebrations like Christmas and weddings.

Ingredients:

  • Semolina (creates the cake’s distinctive grainy, crumbly texture)
  • Butter (soaks the semolina overnight, essential for richness)
  • Toasted almonds (nutty flavor and aroma)
  • Brandy (adds warmth and complexity, traditional in Eurasian baking)
  • Flour (structure)
  • Eggs and sugar (standard cake components)
  • Chantilly cream (sweetened whipped cream, provides gentle lift)

Traditional Preparation:

  1. Semolina is soaked overnight in melted butter, allowing grains to absorb fat and soften
  2. Almonds are toasted until fragrant, then ground
  3. Butter-soaked semolina is creamed with sugar
  4. Ground almonds and brandy are incorporated
  5. Flour and eggs are folded in
  6. Batter is baked slowly until golden and set
  7. Often brushed with brandy syrup while warm

Texture & Flavor: The semolina creates a unique crumb that’s rich, aromatic, and pleasantly grainy without being dry. The toasted almonds provide nutty depth, while the brandy adds sophisticated warmth. The cake is indulgent but not cloying, with the chantilly adding lightness and a touch of sweetness that complements without overwhelming.

Cultural Significance: This cake represents celebration in Eurasian households. The use of brandy and the labor-intensive preparation mark it as a special-occasion cake, though the ingredients themselves are relatively simple. Gilmore’s recipe passed down through generations makes this version particularly meaningful.

Singapore Heritage Kuehs ($8 for 6 pieces / $16 for 12 pieces) | Rating: 4.2/5 A rotating assortment of traditional Peranakan and local kuehs, all made fresh in-house. This showcases the restaurant’s commitment to heritage beyond just Eurasian cuisine.

Varieties Include:

  • Kueh Kosui (steamed tapioca cake, soft and chewy with brown sugar sweetness)
  • Kueh Salat (pandan-coconut custard on glutinous rice, sweet-savory)
  • Kueh Ku (tortoise-shaped glutinous rice cake with sweet filling, symbolic of longevity)
  • Kueh Bingka (tapioca-coconut cake, sometimes pandan-flavored)
  • Pulut Bingka (glutinous rice cake, rich and sweet)
  • Sarang Semut (honeycomb cake, caramelized and chewy)

Preparation: Each kueh requires specific techniques, steaming methods, and timing. The fact that these are made fresh in-house rather than outsourced demonstrates the kitchen’s dedication to craft and authenticity.

Serving Suggestion: These work wonderfully as a nostalgic, lighter ending to a rich meal, or as a mid-afternoon snack with tea or coffee.

Dish Analysis & Recommendations

Must-Order Dishes

  1. Ambiler Kachang (4.8/5) – The highest-rated dish and a palate-awakening accompaniment
  2. Sugee Cake with Chantilly (4.5/5) – Heirloom recipe, most directly connected to Gilmore D’Silva
  3. Christmas Debal (4.5/5) – Centerpiece dish showcasing Kristang festive tradition
  4. Cowdang (4.5/5) – Rare revival of nearly extinct recipe

For First-Time Visitors

Start with the Teochew Ngoh Hiang to appreciate elevated heritage techniques, then move to Pesce Assa or Cowdang for seafood, add the essential Ambiler Kachang for balance, and finish with Sugee Cake for the complete family story.

For Groups

Order family-style with the Christmas Debal as your centerpiece, flanked by Cowdang, Pesce Assa, and definitely the Ambiler Kachang. Add the Nourishing Chicken Soup if you want something comforting and lighter. Share the Heritage Kuehs for a traditional ending.

For Adventurous Eaters

Focus on the rarer dishes: Cowdang (nearly extinct), Christmas Debal (complex festive curry), and Ambiler Kachang (elevated humble food). These represent culinary preservation in action.

Cooking Instructions – Recreating at Home

Simplified Ambiler Kachang (Long Beans with Salted Fish)

Serves 4 as a side dish

Ingredients:

  • 300g long beans, cut into 2-inch pieces
  • 30g salted fish, chopped
  • 2 tablespoons oil
  • 3 cloves garlic, minced
  • 2 shallots, sliced
  • 2-3 bird’s eye chillies, sliced
  • 2 tablespoons tamarind paste mixed with 4 tablespoons water, strained
  • 1 teaspoon sugar
  • Salt to taste (be careful, salted fish is very salty)

Instructions:

  1. Heat oil in a wok over medium-high heat
  2. Fry salted fish until fragrant and slightly crispy, about 2 minutes
  3. Add garlic, shallots, and chillies, stir-fry until aromatic
  4. Add long beans, stir-fry for 2-3 minutes until slightly tender but still crisp
  5. Add tamarind water and sugar, toss to coat evenly
  6. Cook for another 2-3 minutes until beans are cooked but still have bite
  7. Taste and adjust seasoning (you likely won’t need salt)
  8. Serve immediately as a side dish

Tips:

  • Don’t overcook the beans; they should remain crisp-tender
  • The salted fish should provide enough salt, so be conservative
  • Adjust tamarind to your taste preference for tanginess

Basic Sugee Cake

Serves 8-10

Ingredients:

  • 200g semolina
  • 200g butter, melted
  • 150g ground almonds (toasted)
  • 200g sugar
  • 4 eggs
  • 50g all-purpose flour
  • 50ml brandy
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Night Before: Pour melted butter over semolina, mix well, cover, and refrigerate overnight
  2. Next Day: Preheat oven to 160°C (320°F). Grease and line a 9-inch round cake pan
  3. Toast almonds in a dry pan until fragrant, cool, then grind finely
  4. Bring butter-soaked semolina to room temperature, then cream with sugar until light
  5. Add eggs one at a time, beating well after each addition
  6. Fold in ground almonds, flour, brandy, vanilla, and salt
  7. Pour into prepared pan, smooth the top
  8. Bake for 45-55 minutes until golden and a skewer comes out clean
  9. Cool in pan for 10 minutes, then turn out onto a wire rack
  10. Optionally brush with brandy syrup (equal parts brandy and sugar, heated)
  11. Serve with whipped cream (chantilly)

Tips:

  • The overnight soaking is essential for texture
  • Don’t overbake or the cake will be dry
  • The cake actually improves after a day as flavors meld

Practical Information

Location & Accessibility

Address: National Gallery Singapore, 1 St Andrew’s Road, #01-02/03, Singapore 178957

Nearest MRT: City Hall Station (East-West Line, North-South Line)

Walking Directions:

  • Exit D from City Hall MRT
  • Turn left onto North Bridge Road
  • Turn left onto Coleman Street
  • Walk to National Gallery Singapore
  • Journey time: approximately 5 minutes

Accessibility: The National Gallery Singapore is wheelchair accessible with ramps and elevators throughout the building.

Operating Hours

Daily: 11:30am – 10:00pm

The restaurant operates continuously through lunch and dinner service, making it convenient for various meal times. Late afternoon visits (3-5pm) might be less crowded if you prefer a quieter experience.

Reservations & Contact

Phone: +65 9710 0237

Booking Recommendation: Reservations are highly recommended, especially for:

  • Weekend lunch and dinner
  • Holidays and special occasions
  • Groups of 6 or more
  • Specific seating preferences

Walk-ins are accepted subject to availability, but be prepared for potential wait times during peak hours.

Delivery & Takeaway Options

Based on the available information, delivery and takeaway details are not explicitly mentioned in the review. However, here are general considerations for this type of restaurant:

Likely Scenario: Given that Gilmore & Damian D’Silva emphasizes:

  • Storytelling and dining experience
  • Traditional cooking methods (charcoal grilling, fresh preparation)
  • Premium-casual ambiance
  • Dishes best enjoyed fresh (like the Ngoh Hiang, grilled fish)

The restaurant likely prioritizes dine-in experiences to ensure dishes are enjoyed at their optimal temperature and texture.

What You Should Do:

  1. Call directly at +65 9710 0237 to inquire about:
    • Takeaway availability
    • Delivery partnerships (GrabFood, Deliveroo, foodpanda)
    • Which dishes travel well
    • Special packaging for preservation
  2. Check their official channels:
    • Website: [Visit their official website]
    • Instagram: [@gilmoreanddamian or similar]
    • Facebook page for updates

Dishes That Might Travel Better: If takeaway is available, consider ordering:

  • Christmas Debal – curries often travel well and can be reheated
  • Sugee Cake – stable at room temperature
  • Heritage Kuehs – traditional snacks that maintain texture
  • Ambiler Kachang – can be quickly reheated in a wok

Dishes Best Enjoyed Fresh On-Site:

  • Teochew Ngoh Hiang – crispy items lose texture during delivery
  • Pesce Assa – grilled fish is best enjoyed immediately
  • Nourishing Chicken Soup – soup quality degrades during transport
  • Cowdang – delicate coconut-based dishes may separate

Alternative: If delivery isn’t available, consider dining at the restaurant and bringing home the Sugee Cake or Heritage Kuehs for later enjoyment.

Pricing & Value

Price Range

Based on the reviewed dishes:

  • Appetizers/Small Plates: $16-$18
  • Soups: $28
  • Main Courses: $22-$48
  • Desserts: $8-$18 (Heritage Kuehs start at $8 for 6 pieces)

Average Spending Per Person: $45-$70 depending on your selection

Value Proposition

While prices are positioned at the premium-casual level, the value extends beyond the food:

  • Cultural Education: Each dish comes with historical context and family stories
  • Preservation Effort: You’re supporting the revival of endangered recipes
  • Quality Ingredients: Wild-caught seafood, free-range chicken, house-made components
  • Traditional Techniques: Labor-intensive methods that require skill and time
  • Unique Setting: Historic venue within National Gallery Singapore

Best Value Options:

  • Heritage Kuehs at $8 for 6 pieces offers an affordable taste of tradition
  • Ambiler Kachang at $18 delivers the highest rating for a modest price
  • Lunch Visit: Same menu, potentially with more natural light in the historic space

Dietary Considerations

Allergen Awareness

Many dishes contain common allergens:

  • Shellfish: Ngoh Hiang, Cowdang (prawns, crab)
  • Nuts: Sugee Cake (almonds)
  • Gluten: Most dishes safe, but check sauces and the Sugee Cake
  • Dairy: Minimal use except in desserts (Chantilly cream)

Recommendation: Inform the staff of any allergies when ordering. The kitchen can likely accommodate modifications for many dishes.

Vegetarian Options

The menu appears primarily meat and seafood focused, which is authentic to Eurasian and Peranakan cuisines. However:

  • Ambiler Kachang could potentially be made without salted fish (though this changes the dish fundamentally)
  • Heritage Kuehs likely include vegetarian options

Recommendation: Call ahead if you’re vegetarian to discuss options. The restaurant may offer dishes not featured in this review.

Halal Status

The menu includes:

  • Pork products (Ngoh Hiang, Christmas Debal)
  • Alcohol in cooking (brandy in Sugee Cake, Hakka wine in soup)

This restaurant is NOT halal-certified. Muslim diners should be aware that the kitchen handles pork and alcohol extensively.

Final Verdict

Who Should Visit

Perfect For:

  • Heritage food enthusiasts seeking authentic Eurasian and Peranakan cuisine
  • Diners interested in culinary history and endangered recipes
  • Those who appreciate storytelling through food
  • Celebrating special occasions with meaningful dining
  • Food bloggers and cultural explorers
  • Groups wanting to share multiple dishes family-style

Less Ideal For:

  • Diners seeking modern fusion or molecular gastronomy
  • Those with limited budgets (though portions appear generous)
  • Strict vegetarians or vegans (limited options)
  • Diners who prefer simple menus without backstory

Overall Assessment

Gilmore & Damian D’Silva succeeds magnificently in its mission to preserve, honor, and share Singapore’s heritage cuisine. This is not just a restaurant but a cultural institution, where every dish serves as a bridge between past and present. Chef Damian D’Silva has created a space where his grandfather’s legacy lives on, where endangered recipes find new life, and where diners can taste Singapore’s multicultural history.

The food consistently delivers both in flavor and cultural authenticity. The highest-rated Ambiler Kachang demonstrates how humble ingredients, prepared with care and proper technique, can create unforgettable dishes. The Christmas Debal and Cowdang represent successful revivals of recipes that might otherwise disappear. And the Sugee Cake, made from Gilmore’s own recipe, creates a direct connection to the man himself.

The menu is thoughtfully curated, showcasing diversity without overwhelming. Each dish has earned its place through cultural significance and flavor merit. The cooking respects traditional methods while maintaining the standards expected of a premium-casual establishment in a prestigious location.

Rating: 4.3/5 (Average of reviewed dishes)

Recommendation Level: Highly Recommended

This is essential dining for anyone who cares about Singapore’s culinary heritage. It’s a restaurant that reminds us that food is more than sustenance; it’s memory, identity, and love passed down through generations.

Social Media & Updates

  • Facebook: [Official Page]
  • Instagram: [Official Account]
  • Website: [Official Website]

Follow their social media for:

  • Menu updates and seasonal specials
  • Behind-the-scenes stories about dishes and recipes
  • Special events and heritage food workshops
  • Holiday menus (especially Christmas for the authentic Debal experience)

Nearby Attractions

Since you’re visiting the National Gallery Singapore:

Before/After Your Meal:

  • National Gallery Exhibitions – World-class Southeast Asian art collections
  • Supreme Court & City Hall Heritage – Explore the historic buildings
  • Padang – Historic field with colonial architecture views
  • Raffles Hotel – Iconic colonial hotel nearby
  • Civilian War Memorial – Historical landmark
  • Esplanade – Arts center and waterfront (10-minute walk)

Make It a Heritage Day: Combine your meal at Gilmore with gallery exploration for a complete cultural immersion into Singapore’s past and present.

Note: This review is based on an invited tasting. Prices, menu items, and operating hours are subject to change. Please contact the restaurant directly for the most current information, especially regarding delivery and takeaway services.