News: Gilmore & Damian D’Silva serves heirloom Eurasian recipes

Chef Damian D’Silva has opened a new restaurant dedicated to his grandfather, Gilmore D’Silva, at the National Gallery Singapore. The well known Singaporean chef credits his grandfather for shaping 95 per cent of who he is today. The premium casual restaurant, named Gilmore & Damian D’Silva, occupies the former Supreme Court wing.

Supreme Court’s Custodian

Gilmore & Damian D’Silva’s location at the National Gallery Singapore holds special significance. The Gallery occupies two national monuments: the former Supreme Court and City Hall.

Chef Damian’s grandfather, Gilmore D’Silva, served as the Supreme Court’s first and only custodian for 21 years. He was entrusted with the building’s keys, lived in the on-site quarters and occasionally cooked for the judges. Moreover, Chef Damian himself grew up in the caretaker’s quarters of the former Supreme Court with his family. As such, opening a restaurant in the very same building is a poignant homecoming after a long journey.

The Space

Interior designers Laank created a neo-colonial aesthetic for Gilmore & Damian D’Silva that connects to the building’s history. Materials include ebonised timber and walnut. Brass key motifs are intended to bring to mind Gilmore D’Silva’s role as caretaker. The resulting atmosphere strikes a balance between elegance and a welcoming sense of familial warmth.

The main dining hall seats 50 people and features a variety of luxurious seating arrangements. Additionally, a 16-seat private room can split into two spaces of eight.

The Food

Gilmore & Damian D’Silva focuses on heirloom Eurasian recipes and Chinese dishes inspired by Gilmore D’Silva’s home cooking. All dishes are made from scratch using traditional methods.

Beyond the main menu, the private dining room offers Chef Damian’s full repertoire of Singapore heritage cuisine. Specifically, Peranakan, Sri Lankan, Malay and Indian dishes are available upon request.

Menu Highlights

Kristang classics

Christmas Debal ($48, serves 3 to 4) features smoked ham, bacon bones, roast pork and chicken in a Kristang curry. Additionally, it comes with homemade vegetable pickles. The dish traditionally repurposed leftover meats into a spicy stew that improved with each passing day.

Sey Bah ($36, serves 3 to 4) presents braised pork belly and offal in the style of Kristang kway chap. The pork is cooked with Ceylon cinnamon, star anise, cloves and galangal. Squid and fried beancurd complete the dish.

Baca Assam ($32) is described as a nearly lost Eurasian heritage dish. In this preparation, beef cheek is cooked with tamarind water until tender. As a result, the dish balances sour, sweet and salty notes. Furthermore, fried lemongrass, garlic, chillies and shallots add fragrance.

Dish for special occasions

Nourishing Chicken Soup in Coconut ($28, serves 2 to 3) steams free-range chicken with Chinese herbs. Subsequently, a second steaming happens inside a coconut husk, adding subtle sweetness. Finally, Hakka yellow wine enriches the broth. Historically, it was only reserved for special occasions due to the costly herbal ingredients.

Reinterpretation of classics

Steamed Threadfin Tail ($128, serves 6 to 8) requires two days’ advance notice. Notably, the fish comes in two preparations: Singgang Mangger and Soy Sauce with Chai Poh. The Singgang uses a rempah of chillies, lemongrass, galangal and belacan cooked with green mango paste. In contrast, the Soy Sauce version marinates the fish in artisanal soy sauce and eight-year-aged Hua Tiao wine before steaming.

Grilled Tiger Prawns Bostador ($42, 2 pieces) tops king tiger prawns with a mildly spiced paste of green chillies and coconut milk cooked into a sauce.

View Menu of Gilmore & Damain D’Silva

Gilmore & Damian D’Silva
1 St Andrew’s Road, #01-02/03, National Gallery Singapore
Singapore 178957

Tel: +65 9710 0237

Opening Hours:
Lunch: Two seating from 11.30 am to 3 pm
High Tea: 3 pm to 6 pm
Dinner: Two seating from 6 pm to 10 pm

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