Rempapa at National Gallery Singapore - Maxthon

Restaurant Overview

Rempapa, Chef Damian D’Silva’s celebrated heritage restaurant, has relocated to the National Gallery Singapore, marking a sentimental homecoming for the chef who spent his early years in the building when it was the Supreme Court. The move represents not just a change of location, but a transformation in concept—from the previous full-service restaurant at Paya Lebar Quarter to a self-service, nasi lemak-focused outlet at one of Singapore’s most prestigious cultural institutions.

Location: 1 St Andrew’s Road, 01-02A, National Gallery Singapore, Singapore 178957
Opening Date: 26 November 2025
Operating Hours: 8am to 6pm daily
Contact: +65 9459 1603
Concept: Fully self-service, walk-ins only
Seating Capacity: 114 guests

The Chef: Damian D’Silva

Chef Damian D’Silva is widely regarded as the “grandfather of heritage cuisine” in Singapore. With Eurasian and Peranakan parentage, he grew up surrounded by the aromatic traditions of Singapore’s diverse culinary landscape. His credentials include:

Judge on MasterChef Singapore
La Liste’s Artisan and Authenticity Award 2024
Singapore Tourism Board’s Special Recognition Award
Michelin Selected status for Rempapa
Founder of renowned restaurants including Folklore and Kin

Chef Damian’s personal connection to the National Gallery building adds emotional depth to this venture—he celebrated his first birthday in the caretaker quarters where his mother worked when it was still the Supreme Court.

Ambience & Atmosphere

Design Philosophy

Rempapa at National Gallery embodies accessible elegance designed for museum-goers and casual diners alike. The space balances cultural refinement with everyday comfort.

Interior Features

Natural Lighting: Large windows flood the space with daylight, creating an airy, welcoming environment
Color Palette: Warm tones throughout promote relaxation and appetite
Décor Style: Simple, uncluttered design that doesn’t distract from the food experience
Seating: 114 seats arranged for efficient self-service flow
Location: Ground level of National Gallery, easily accessible for visitors

Atmosphere

The self-service format creates a casual, fast-paced environment suitable for:

Quick museum visitor meals
Casual breakfast meetings
Solo dining experiences
Family-friendly lunches
Post-gallery browsing refreshments

The relaxed setting contrasts with the previous Paya Lebar location’s more formal dining atmosphere, making heritage cuisine accessible to a broader audience.

Menu Analysis

Core Focus: Nasi Lemak Sets

The National Gallery outlet has streamlined its offerings to concentrate on Singapore’s beloved national dish—nasi lemak. This strategic focus allows for consistency and efficiency in a self-service format.

Signature Nasi Lemak Sets

1. Nasi Lemak with Ayam Berempah (Spiced Fried Chicken)

Crispy-skinned, tender fried chicken marinated in Chef Damian’s signature spice blend
The chicken is coated in house-blended masala and lightly dusted in cornflour before frying
Delivers the classic nasi lemak experience with perfect crunch-to-juiciness ratio
Best for: Traditional nasi lemak lovers

2. Nasi Lemak with Sambal Sotong (Spicy Squid)

Fresh squid cooked in sambal—a bold, spicy option
Showcases the versatility of heritage cooking techniques
Best for: Seafood enthusiasts and spice lovers

3. Nasi Lemak with Lamb Shank Rendang

Premium protein option featuring slow-cooked lamb in rich rendang sauce
The rendang brims with richness and gratifying spice notes
Likely priced higher due to premium ingredient
Best for: Those seeking heartier, more indulgent flavors

4. Nasi Lemak with Deep-fried Chicken Wing

Simple, crowd-pleasing option
Likely more affordable entry point
Best for: Budget-conscious diners or children

Each Nasi Lemak Set Includes:

Coconut Rice: Prepared using a three-hour process involving soaking in fresh coconut milk, resulting in fragrant, moist rice with authentic lemak (richness)
Signature Sambal: Chef Damian’s acclaimed spicy-sweet chili paste, considered one of the best components of the dish
Crispy Fried Silver Fish: Traditional alternative to ikan bilis (anchovies), providing salty crunch
Fried Egg: Perfectly cooked accompaniment
Cucumber Slices: Fresh, cooling contrast to rich and spicy elements
Homemade Acar: Piquant pickled vegetables that serve as an excellent palate cleanser

Additional Offerings

Homemade Kaya Toast Set

Thick Japanese Shokupan bread
House-made kaya (coconut jam)
Refined interpretation of traditional breakfast
Available during breakfast hours (8am-11am)

Heritage Kuehs

Available during afternoon tea period (3pm-6pm)
Rotating selection from Chef Damian’s repertoire of over 20 varieties
Common varieties may include: Kueh Kosui, Kueh Salat, Kueh Bengka, Sarang Semut, Kueh Bakar Pandan
Served in platters of varying sizes
Best enjoyed fresh and shared

Pricing Structure

Based on the previous PLQ outlet and announced pricing:

Signature rice bowls starting from $9.90++
Premium proteins (like lamb shank) likely commanding higher prices
Highly affordable compared to typical heritage restaurant pricing
Strategic pricing to attract museum visitors and daily diners

Signature Dish Deep Dive: Nasi Lemak

What Makes Great Nasi Lemak?

Nasi lemak, literally meaning “fat rice,” is considered the national dish of Malaysia and a breakfast staple in Singapore. The quality hinges on two critical elements: the rice and the sambal.

The Rice: Technical Excellence

Chef Damian’s Three-Hour Process:

Rice Selection: High-quality jasmine or long-grain rice preferred for fragrance
Soaking: Rice soaked in fresh coconut milk for extended period
Cooking: Rice cooked with coconut milk, water, pandan leaves, and salt
Resting: Critical 10-minute resting period after cooking allows rice to absorb all liquid
Fluffing: Gentle mixing incorporates coconut milk throughout

Key Aromatics:

Pandan Leaves (Screwpine): Essential for the distinctive floral fragrance
Optional additions: Lemongrass (though purists prefer pandan alone), ginger slice
Salt: Enhances natural sweetness of coconut
Fresh Coconut Milk: Provides richness and characteristic lemak quality

The Result: Each grain should be separate yet creamy, fragrant with pandan, rich with coconut, and perfectly moist without being mushy.

The Sambal: Soul of the Dish

Chef Damian’s sambal represents generations of refinement. Traditional nasi lemak sambal is mildly spicy and slightly sweet—a balance that complements rather than overwhelms.

Core Components:

Dried Red Chilies: Soaked, then blended into paste
Shallots & Garlic: Aromatic base
Belacan (Shrimp Paste): Umami depth; often toasted first for intensity
Tamarind: Provides essential tanginess
Gula Melaka (Palm Sugar): Adds caramel notes and balances heat
Ikan Bilis (Anchovies): Sometimes blended in or cooked into sambal

Cooking Process: The sambal undergoes “tumis” (sautéing/frying) for an extended period until it reaches “pecah minyak”—the point where oil separates from the paste, indicating proper cooking and preservation.

Flavor Profile:

Initial sweetness
Building heat from chilies
Umami from belacan and anchovies
Tangy brightness from tamarind
Deep caramel notes from palm sugar
Complex layering of sweet, spicy, salty, sour, and umami

Cooking Instructions: Making Nasi Lemak at Home

Coconut Milk Rice (Serves 4)

Ingredients:

2 cups jasmine rice
1¼ cups water
1¼ cups coconut milk (full-fat, shake can before opening)
3-4 pandan leaves, knotted
½ teaspoon salt
Optional: 1 small piece ginger, bruised; 1 stalk lemongrass, bruised

Rice Cooker Method:

Rinse rice 2-3 times until water runs mostly clear (don’t over-rinse)
Drain completely and add to rice cooker
Mix water and coconut milk together
Add salt and stir to dissolve
Pour liquid mixture over rice
Add pandan leaves (and optional aromatics)
Cook as normal using rice cooker setting
When done, let rest 10 minutes without opening lid
Remove large pieces of aromatics
Gently fluff rice with paddle, mixing in any coconut milk layer on top
Serve immediately while hot

Stovetop Method:

Follow steps 1-6 above in heavy-bottomed pot
Bring to boil over medium-high heat
Once boiling, reduce to lowest heat
Cover tightly and cook 15 minutes without lifting lid
Remove from heat, keep covered for 10 minutes
Follow steps 9-11 above

Instant Pot Method:

Use same ingredients with slight adjustment: 2 cups rice, 1 cup water, 1 cup coconut cream
Follow steps 1-6 using inner pot
Cook on rice setting or manual high pressure 4 minutes
Natural release 10 minutes
Quick release remaining pressure
Follow steps 9-11 above

Sambal Nasi Lemak

Ingredients:

15-20 dried red chilies, deseeded, soaked in hot water 1 hour
8 shallots, peeled
4 cloves garlic, peeled
2-inch piece belacan (shrimp paste), optionally toasted
¼ cup oil for blending
½ cup cooking oil
1 large onion, sliced into rings
1 tablespoon tamarind paste mixed with 3 tablespoons water
2-3 tablespoons gula melaka (palm sugar) or dark brown sugar
1 teaspoon salt
Optional: 1 cup fried dried anchovies

Instructions:

Prepare Paste: Drain soaked chilies. Blend chilies, shallots, garlic, and belacan with ¼ cup oil until smooth. Add oil gradually if needed—avoid adding water.
Optional Belacan Toasting: If using raw belacan, toast in dry pan over low heat until dry, darker, and fragrant before blending.
Cook Sambal: Heat ½ cup oil in wok over low-medium heat. Add blended paste. Stir constantly to prevent burning.
“Pecah Minyak”: Continue stirring 15-20 minutes until sambal deepens in color and oil begins separating to the surface. This is crucial for flavor and preservation.
Add Liquids: Stir in tamarind water, gula melaka, and salt.
Optional Anchovies: Add fried anchovies if using. Mix well.
Final Simmer: Continue cooking on low heat 5-10 minutes until sambal reaches desired consistency—thick but spreadable.
Cool & Store: Let cool completely. Store in clean, dry jar. Properly cooked sambal keeps 2-3 weeks refrigerated.

Key Tips:

Don’t rush the “pecah minyak” stage—this develops depth
Sambal should taste balanced: sweet-spicy-tangy-salty-umami
Adjust sugar and salt to personal preference
Fresh sambal tastes best but improves after 24 hours as flavors meld

Assembly & Traditional Accompaniments

Classic Nasi Lemak Plate:

Line plate with banana leaf (optional but aromatic)
Mound hot coconut rice in center
Add generous spoonful of sambal on side
Arrange around rice:
- Fried crispy anchovies (ikan bilis goreng)
- Roasted peanuts
- Cucumber slices
- Hard-boiled egg halves
- Your choice of protein (fried chicken, rendang, etc.)

Pro Tips:

Serve rice hot, other components at room temperature
Let diners mix everything together—this is the authentic way
Add extra sambal belacan on side for spice lovers
Lime wedges make excellent addition for brightness

Dish Analysis: Quality & Execution

Strengths of Rempapa’s Approach

1. Authenticity with Refinement Chef Damian’s nasi lemak represents generations of recipe development while meeting modern standards of consistency and food safety. The three-hour rice preparation process demonstrates commitment to traditional methods even in a fast-casual format.

2. Premium Ingredients

Fresh coconut milk (not diluted)
Japanese Shokupan bread for kaya toast
Quality proteins including lamb shank
House-made components (sambal, acar, kaya)

3. Balanced Flavors Past reviews consistently praise the balance in Chef Damian’s cooking:

Rice is fragrant but not overwhelming
Sambal is spicy-sweet without being cloying
Proteins are well-seasoned without excessive salt
Accompaniments complement rather than compete

4. Accessibility The self-service format and starting price of $9.90++ makes heritage cuisine approachable for students, tourists, and daily diners who might find traditional fine dining intimidating.

Potential Considerations

1. Self-Service Format

May lack the personal touch of table service
Could feel rushed during peak museum visiting hours
Less opportunity for menu guidance from staff

2. Limited Menu

Streamlined offerings may disappoint those familiar with the extensive PLQ menu
Focus on nasi lemak means less variety for repeat visitors
Heritage dishes like Baca Assam, Buah Keluak Fried Rice not currently featured

3. Operating Hours

8am-6pm window excludes dinner service
Limits evening dining options for office workers or post-event museum visitors

4. No Reservations

Walk-in only policy means potential waits during peak times
Harder to plan around for special occasions or large groups

Delivery & Takeaway Options

Current Status

As of the National Gallery opening (November 2025), information on delivery and takeaway services is limited. The self-service format suggests walk-in dining is the primary focus.

Historical Context

The previous Rempapa at PLQ offered:

Island-wide delivery through Oddle Eats platform
Takeaway packaging for most menu items
Set meal options designed for delivery

Likely Options at National Gallery Location

Takeaway Probability: HIGH

Self-service format naturally accommodates takeaway
Museum visitors often prefer portable meals
Heritage dishes travel well
Nasi lemak traditionally served “bungkus” (wrapped to-go)

Delivery Probability: MODERATE

May partner with delivery platforms (GrabFood, Foodpanda, Deliveroo)
Museum location advantageous for central Singapore delivery
Self-service operation could easily accommodate packaging for delivery
However, focus on museum foot traffic may make delivery secondary

Best Practices for Takeaway Nasi Lemak

If takeaway is available:

Request sambal packed separately to prevent rice from getting soggy
Consume within 1-2 hours for best quality
Fried components (chicken, anchovies) best eaten soon after pickup
Rice remains good for several hours if kept at room temperature
Refrigerated leftovers can be microwaved with splash of water

Recommendations

For confirmed delivery and takeaway options:

Call ahead: +65 9459 1603
Check website: rempapa.sg
Visit during non-peak hours for easier takeaway ordering
Consider ordering set meals which are pre-designed for efficient packaging

Value Assessment

Pricing vs. Quality

Starting at $9.90++ for signature rice bowls, Rempapa offers exceptional value:

Michelin-Selected chef’s cooking
Fresh, quality ingredients
Complex, labor-intensive preparations
Cultural institution setting
Comparable to hawker prices while delivering restaurant-quality execution

Comparison Points

Hawker nasi lemak: $3-5 (basic)
Restaurant nasi lemak: $15-20 (typical)
Fine dining heritage: $30+ (premium)
Rempapa positioning: $10-15 range (exceptional value)

Who Should Visit

Highly Recommended For:

Heritage cuisine enthusiasts
Museum visitors seeking authentic Singaporean food
Budget-conscious diners wanting quality
Food tourists exploring Singapore’s culinary culture
Families with children (casual format, familiar flavors)
Solo diners (quick, efficient, no dining minimum)
Anyone craving perfectly executed nasi lemak

May Not Suit:

Those seeking extensive menu variety
Diners wanting formal table service experience
Evening diners (closes 6pm)
Spice-averse eaters (most dishes feature robust flavors)
Large groups requiring reservations

Final Verdict

Overall Rating: 4.5/5

Strengths:

Exceptional quality-to-price ratio
Authentic heritage flavors executed with expertise
Convenient location and format for museum-goers
Meaningful cultural connection through Chef Damian’s personal history
Accessibility without compromising quality
Focus on perfecting core offering rather than menu sprawl

Areas for Improvement:

Limited operating hours exclude dinner crowd
Self-service may feel impersonal for special occasions
Narrow menu may limit repeat visit appeal
Walk-in only policy could mean waits during peak times

Summary

Rempapa at National Gallery Singapore successfully democratizes heritage cuisine, making Chef Damian D’Silva’s acclaimed cooking accessible to a broader audience. The streamlined, nasi lemak-focused menu represents a smart adaptation to the museum setting, prioritizing execution quality over variety.

The three-hour rice preparation process and house-made sambal demonstrate unwavering commitment to authenticity even within a fast-casual format. At $9.90++ for a complete meal, this represents one of Singapore’s best value propositions in heritage dining.

While those familiar with the extensive menu at the previous PLQ location may miss dishes like Baca Assam Beef Cheek or Buah Keluak Fried Rice, the focused approach ensures consistency—critical in a high-volume, self-service environment.

The emotional resonance of Chef Damian returning to his childhood home, now transformed into a cultural institution, adds meaningful depth to the dining experience. This isn’t just a restaurant relocation; it’s a homecoming that connects personal history with national culinary heritage.

Bottom Line: Whether you’re a museum visitor seeking authentic Singaporean food, a heritage cuisine enthusiast, or simply someone craving excellent nasi lemak, Rempapa at National Gallery delivers. The combination of Chef Damian’s expertise, accessible pricing, and convenient format makes this a must-visit destination for anyone interested in Singapore’s culinary story.

Practical Information

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

Contact: +65 9459 1603

Opening Hours: 8am – 6pm daily (from 26 November 2025)

Format: Self-service, walk-ins only

Seating: 114 indoor seats

Accessibility: Wheelchair accessible (National Gallery standards)

Nearby MRT: City Hall (5-minute walk), Esplanade (8-minute walk)

Parking: National Gallery visitor parking available

Website: rempapa.sg

Instagram: @rempapa_sg

Note: This review is based on information available as of November 2025. Menu items, prices, and policies may change. Always verify current details directly with the restaurant.