National Day Promotion | Folklore serves up a melting pot of cultures


Eurasian Birthday Noodles

The harmony created by the country’s various ethnic groups is something chef Damian D’Silva has a personal connection to, being both Eurasian and Peranakan. In his lifetime, chef D’Silva has honed a wide palate of heritage flavours and celebrates this the best way he knows how: with food. A champion of local heritage cuisine, chef D’Silva is a master at preparing the traditional dishes from family recipes.

Only for the month of August, chef D’Silva launches a weekday set lunch menu featuring brand new additions to Folklore from his repertoire of traditional recipes. The dishes rotate every week, each corresponding to either the Chinese, Malay, Indian, Perankan or Eurasian cultures. “The dishes featured each week are family recipes, usually prepared on special occasions and it befits the occasion,” said chef D’Silva. The menu is made for two to share, together with dessert and local-inspired drinks.


The National Day menu is available at $30++ for two pax for weekday lunch from 30 July to 31 August.


Braised Pork Trotters with Mooi Choy

(30 July – 3 August)
Braised Pork Trotters with Mooi Choy
This dish has roots in many Chinese ethnic cuisines; Teochew, Cantonese, Hokkien, Hainanese and Hakka. Chef D’Silva has adapted from his grandfather’s recipe who would prepare this dish on birthdays. It is believed that the dish is done the Hakka way, using dry spices like star anise, cinnamon and Chinese brown cardamom. These spices are braised with dried fungus, dried scallop, orange peel, dates, dark soya, galangal and sand ginger on a low flame till meltingly tender. It’s served with mooi choy that’s cooked with pork fat, garlic bulbs, dried chillies and rock sugar.



Sayur Lodeh

(6 August – 10 August)
Nasi Minyak with Lamb Rendang and Sayur Lodeh
This Malay dish, chef reckons, is hardly cooked today. Nasi Minyak is a rice dish reserved for special occasions. The rice, typically basmati, is cooked in ghee, dry spices, almonds,
raisins and chicken stock. In this version, chef chose to have lamb rendang, instead of beef, as it is more flavourful. There will also be a traditional sayur lodeh with jackfruit, butterfruit and tempeh for a healthier touch.

(13 August – 17 August)
Dry Goat Curry with Briyani and Dhalcha
This Indian dish is another from chef’s grandfather’s repertoire of recipes. The flavourful and slightly gamey meat is cooked in a dry curry made from a homemade curry powder, which enhances its flavours. The end result is a rich and luscious gravy with tender pieces of meat. There’s also dhalcha, an Indian stew with mutton ribs – a flavourful broth that compliments the curry.

(20 August – 24 August)
Nasi Ulam
A classic Peranakan rice dish of wolf herring, prawns and herbs. The nasi ulam here is derived from chef’s grandmother’s recipe. Herbs used in the dish differ from family to family: chef uses kaffir lime leaf, turmeric leaf, lemongrass, daun pegaga, pucuk gajus, ulam raja and kacang botol. The dish is a medley of sweet, bitter, salty and sour flavours, meant to be savoured unhurriedly.


(27 August – 31 August)
Eurasian Birthday Noodles
As the name implies, the egg noodle dish is cooked on birthdays. The dish features sliced pork tenderloin, prawns, bean sprouts and julienned fried egg in a pork and prawn broth. It is served with a chilli relish to cut the richness.

Destination Singapore Beach Road
700 Beach Road, Level 2
Singapore 199598
T. +65 6679 2900 / +65 9021 9700


Instagram: @folkloresg

Facebook: folkloresg

Opening hours
Monday–Sunday: Lunch: 12.00 pm – 2.30 pm (Last order 2.15 pm) Dinner: 6.00 pm – 9.30 pm (Last order 9.15 pm)

Seating Capacity:
Inside seating: 80 seats
Outside seating: 20 seats



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