From left to right: Chef Damian D’Silva, Marvas Ng, Executive Chef of Path; and Vasunthara Ramasamy (Vasun), MasterChef Singapore Season 2 contestant and passionate home cook.
What happens when you put the custodian of Singapore cuisine, a chef who is big on the smallest details, and one of the happiest contestants on MasterChef into a kitchen? You’ll get a National Day menu that celebrates the occasion in two different ways: a sumptuous Chinese set dinner ($168++ per pax for a minimum of four diners) come 6th August and a
a heritage South Indian set lunch ($68++ per pax for a minimum of four diners) come 13th August.
Here, Chef Damian D’Silva, Marvas Ng, and Vasunthara Ramasamy take us through what delights them about the menus they have created.
Damian D’Silva, Advocator of Singapore heritage cuisine and Chef Partner at Rempapa
My favourite dish for the Path collaboration is the Chilled Angel Hair Pasta with Majiang Sauce. I think it’s just noodles and me. I do have an affection for everything that’s to do with noodles and I really like the textures and flavours. What I like most is that it’s a cold dish that marries really well with our hot weather.
It’s hard not to like anything that’s executed by Vasun, but my favourites are the thosai – any of them! I think because of the fermentation it reminds me of what I used to eat as a child. It brings back happy memories.
Marvas Ng, Executive Chef of Path
The assorted Multi-Cultural Kuehs! Having a sweet tooth myself, those delicious kuehs are both nostalgic and addictive.
Another dish would definitely be the Iberico Pork Jowl! I love how the fattiness of the pork jowl is magically enhanced by the char siew sauce.
Vasunthara Ramasamy
My favourite dish is the Kuzhi Paniyaram with coconut chutney and peanut podi as the flavours are explosive and yet subtle enough to allow the sourness from the lacto-fermentation to shine through. It’s traditionally not served in this format but I love the play of colours, textures, and flavours it has in just one bite.
My second favourite dish is the Egg Podi Thosai with Sri Lankan Chicken Curry as it’s very nostalgic. Growing up, we always looked forward to eating thosai with thick meat or fish curry that was usually leftover from the previous day and it was always so delicious that one was never enough. Leftovers never tasted so good!
Once you’re done with this story about the national day menu at Rempapa, click here to catch up with our August 2022 issue!
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