Gilmore & Damian D’Silva at National Gallery Singapore: A Heritage Dinner Rooted in Memory

Dining at Gilmore & Damian D’Silva feels less like stepping into a restaurant and more like being welcomed into a family story — one shaped by memory, time, and recipes passed down through generations. Newly opened at the National Gallery Singapore, this latest venture by Damian D’Silva is deeply personal, and it shows in every dish.

Chef Damian is no stranger to Singapore’s F&B scene. Known for his dedication to preserving local heritage flavours and as a judge on MasterChef Singapore, his cooking has always been rooted in storytelling. This time, the story begins with his grandfather, Gilmore — the first and only custodian of the old Supreme Court building, which later became part of the National Gallery in 2015. For over two decades, Gilmore lived within the institution’s quarters, safeguarded its keys, and occasionally cooked for judges behind those grand halls.

Chef Damian himself shared an early bond with the space, having briefly lived there as an infant and later returning often to visit his grandfather. Gilmore’s family lived in quarters on the upper levels, where Damian remembers playing along a long balcony overlooking the Padang, watching cricket matches below and listening to music drifting in from nearby landmarks.

Some of his strongest memories are of the kitchen, where his grandfather cooked instinctively — from simple comfort dishes to elaborate celebratory meals. Young Damian was often put to work, learning early lessons in discipline and precision that would later shape his approach to food. Opening a restaurant in the same building, and naming it after his grandfather, feels like a natural full-circle moment — a quiet homage to the man who influenced his life and cooking so deeply.

Familiar Comfort, Thoughtfully Reimagined

We began the meal with the Kedondong Salad, a bright and refreshing opener that immediately lifted the senses. Julienned wing bean and kedondong (ambarella) are tossed with dried prawns and shards of peanut candy in a mildly spiced, piquant dressing. Each bite delivers crunch, tang, and gentle sweetness, cutting cleanly through the richer dishes that follow. It is light, well-balanced, and sets the tone beautifully for the rest of the meal.

The stir-fried yam and sweet potato is a comforting dish made special through careful restraint. Cooked until soft yet still structured, the tubers are tossed with salted egg, XO sauce, and Jinhua ham. The salted egg adds richness without overwhelming, while the Jinhua ham brings depth and savoury complexity.

The Nourishing Chicken Soup in Coconut is the clear highlight of the meal and comes highly recommended. Free-range chicken is gently steamed with Chinese herbs and Hakka yellow wine, drawing out their natural essence before being steamed again inside a coconut husk. The result is a broth that is clean, naturally sweet, and deeply comforting.

There is no heaviness here — just quiet richness developed through time. The chicken is exceptionally tender, and the soup carries a gentle herbal warmth that lingers long after the last sip. Ideal for sharing between two to three diners, this is the kind of dish that soothes both body and soul.

Bold, Fiery Flavours with a Personal Story

The Chilli Bedri Green Chilli Prawn Sambal carries a story close to Chef Damian’s heart. It was a dish his grandfather used to cook regularly, with leftovers often turned into sandwiches the next day. The prawns are cooked in a robust paste of belachan, shallots, candlenuts, and coconut milk.

The sambal is unapologetically spicy, aromatic, and deeply savoury. While the heat hits quickly, it remains incredibly addictive, especially when eaten with rice. This is comfort food with character — bold, fiery, and memorable.

A Christmas Tradition Meant for Sharing

One of the most iconic Eurasian dishes makes its appearance here in the form of Christmas Debal. This Boxing Day version of the dish, traditionally found in Eurasian homes during the festive season, is prepared with smoked ham, bacon bones, roast pork, and chicken, and served with homemade vegetable achar.

Hearty and deeply flavourful, the dish unfolds in layers of spice, smokiness, and richness. The tangy crunch of the achar cuts through the stew beautifully, making it ideal for sharing. It is nostalgic, soulful, and especially satisfying when enjoyed around the table with family and friends.

Ending on a Sweet Note of Heritage

To round off the meal, desserts at Gilmore & Damian D’Silva stay true to heritage while offering gentle indulgence. The fresh Singapore heritage kueh (from S$12 for six) will be familiar to those who have dined at Rempapa, and the quality remains consistently excellent. The silky kueh kosui and kueh salat are especially moreish, delivering comfort in every bite.

The Jackfruit Crème Brûlée offers a modern yet nostalgic finish. Made with a base of cream and fresh coconut milk, and studded with slices of jackfruit, it balances richness with fragrance and texture. Cracking through the caramelised top reveals a creamy interior with gentle tropical sweetness — indulgent, but never cloying.

Final Thoughts

There is a quiet confidence about Gilmore & Damian D’Silva. No theatrics, no unnecessary embellishment — just honest cooking grounded in memory, family, and heritage. Chef Damian’s respect for his grandfather’s legacy is deeply felt, and that sincerity translates beautifully onto the plate.

We’re sure Pop is smiling from above. Gilmore & Damian D’Silva is every bit as charming as Rempapa, and a wonderful place to introduce friends and family to Singapore’s heritage flavours — thoughtfully preserved, lovingly served, and meant to be shared.