The Place There are quite a couple of dining changes to National Gallery this year and one of the new openings is Gilmore & Damian D’Silva, a premium casual restaurant by OUE Restaurants and Chef Damian, housed within the National Gallery Singapore, in the former Supreme Court wing. 

Gilmore D’Silva is Chef Damian’s grandfather and there is a very nice story to this, as he was the first and only custodian of the Supreme Court. For 21 years he safekept the keys, lived in the institution’s quarters, and even occasionally cooked for the judges. I guess this is what full circle is, given that the restaurant which pays tribute to him is now opened at the National Gallery. 

The restaurant is located on level one of the former Supreme Court wing, and it spots an elegant and high ceiling interior. 

The space is gorgeous. There is a large private room, and also semi-private dining spaces.

The Food The menu at Gilmore & Damian D’Silva predominantly showcases dishes prepared from heirloom Eurasian recipes – some dating back more than 200 years, while the rest are Chinese dishes inspired by Granddad’s home-cooked dishes. The dishes are designed for sharing. The other plus point here is that there are no corkage fees, just a S$5/glass charge which is very reasonable.

I started with the Teochew Ngoh Hiang (S$16) which is a unique take on the usual version as the skin is Caul Fat Wrapped Pork, where the fillings are Prawns, Crab and Water Chestnut. It comes with a chilli and sweet sauce. 

For soup, I highly recommend the Nourishing Chicken Soup In Coconut (S$28). This soup uses Free-Range Chicken where it is cooked in Chinese Herbs and Hakka Yellow Wine. A medley of Chinese Herbs is gently steamed with free range chicken, and it is then steamed further in the coconut husk. 

There is a nice natural sweet flavour to the soup, and the chicken meat itself is very tender. The portion is good for 2-3 pax. 

The Ambiler Kachang (S$18) is a simple looking Stir-Fried Long Beans & Salted Fish along with Gilmore D’silva’s Rempah Recipe and Tamarind. 

Do not mind the name, but the Cowdang (S$22) dish is not what you are imagining. It features prawns cooked in coconut milk & spices, where this is an old and nearly forgotten dish. Its name is likely a historical misnomer. 

The Pesce Assa (S$26) is essentially an Eurasian Ikan Bakar – Grilled Korean Seerfish Fish Wrapped in Banana Leaf. It is quite like an elevated Otah for me. 

Moving on to a big plate of meat dish, the Christmas Debal (S$48) is a Chicken & Mixed Meats Curry, the Boxing Day version of Debal. The word “debal” means “leftovers” in the Kristang language, and the dish is a festive staple for Singaporean and Malaysian Eurasians, often made the day after Christmas.

This Kristang classic is given true homage with the addition of Smoked Ham, Bacon Bones, Roast Pork, Chicken and served with homemade Vegetable Archar (Pickles). 

For dessert, I had the Sugee Cake (S$18) which is infused with brandy and topped with chantilly cream. I thought the brandy flavour could be stepped up more, and the cake’s texture is also a tad dry.  

There is also Singapore Heritage Kuehs (Selection of 6/S$12) which include the likes of Kueh Kosui, Kueh Salat, Kueh Bingka, Pulut Bingka, and more. 

Rants Overall, the flavours of the dishes here are not as robust as I would like. For instance, the curry of the Christmas Debal is not that punchy, the brandy in the Sugee Cake is not that pronounced.

Will I Return Again? Eurasian restaurants are far and few in Singapore, and the opening of Gilmore & Damian D’Silva in a historical building like National Gallery is so apt. Some dishes fared better for me than others, such as the chicken soup which is excellent. If you love heritage food, this is still one restaurant worth checking out.

TheRantingPanda says:
Taste bud: 3.5/5
Hole in the pocket: 3.5/5
Ambience: 4/5
Overall Experience: 3.5/5  

Gilmore & Damian D’Silva 
1 St Andrew’s Road 
#01-02/03 
National Gallery 
Singapore 178957 
Tel: +65 9710 0237 

Opening Hours 
Monday to Sunday: 11.30am to 3pm, 3pm to 6pm, 6pm to 10pm 

Ranted by The Ranter