Rempapa PLQ Mall

Chef Damian D’Silva’s Large Plate menu items offer a tantalizing journey through the rich and complex flavors of Peranakan cuisine, showcasing the essence of heritage and culinary artistry.

Peranakan Chap Chye: This dry version of Peranakan Chap Chye is a culinary masterpiece. Using both prawn and pork broth, the ingredients are slowly braised until they absorb all the rich flavors of the dish. It’s best enjoyed with a side of fiery sambal belachan, adding an extra layer of complexity to the palate.

Buah Keluak Fried Rice: A fragrant fried rice that’s perfect for sharing among four, this dish is crafted with a sambal paste featuring rempah titek, lemongrass, minced pork, and fresh coconut milk. The result is a harmonious blend of flavors and aromas that delight the senses.

Ayam Tempra: Ayam Tempra may seem simple, but it’s a dish with depth and complexity. Prepared with onions, chilies, calamansi, and artisanal light soya sauce, it’s a true Peranakan classic. Topped with a fried egg, it pays homage to the traditional way it was served by Grandma.

Damian’s Curry: Chef Damian’s Curry is a fusion of Indian and Eurasian influences. This aromatic curry is created using Chef Damian’s special curry powder, infused with 11 spices. The rempah base, adopted from Malay Gulai, combines wet and dry spices, resulting in a delectable curry that’s best savored with Mantou.

Threadfin with Herbaceous Sauce: Steamed whole Threadfin is elevated with a herbaceous gravy featuring sour plum and calamansi, offering a delightful medley of flavors and textures that tantalize the taste buds.

Babi Pongteh: A signature Peranakan specialty, Babi Pongteh is a braised pork stew that combines preserved bean paste, garlic, bamboo shoots, and dried Chinese mushrooms. This heartwarming dish is a testament to tradition and family heritage.

Beef Rendang: Beef Cheeks are the star of this dish, braised until tender in a rich and aromatic gravy crafted with 15 different herbs and spices. The result is a symphony of flavors that showcases the depth of Peranakan cuisine.

Mackerel Otah: A modern take on a Peranakan Style Otah, this dish features a spice paste enriched with herbs, creating an extra aromatic filling. Using spotted Spanish mackerel, the otah is steamed and grilled to perfection, offering a delightful balance of flavors and textures.

Chef Damian D’Silva’s Large Plate menu items embody the essence of Peranakan cuisine, celebrating tradition, complexity, and a rich tapestry of flavors that invite diners on a culinary journey through heritage and culinary artistry.