Rempapa’s continuation of their Cultural Celebration Series launched earlier this year introduces two new dishes for Deepavali.
There’s no restaurant that catalogs the heritage of Singapore’s culinary scene better than Rempapa. Opened by the beloved Chef Damian D’Silva, Rempapa serves as a platform to connect and educate through the culinary legacies of Singapore’s ethnicities, highlighting heritage flavours.
With the Festival of Lights fast approaching, Rempapa shines their spotlight on two dishes — one South Indian and one Northern Sri Lankan — that Chef Damian learned from his grandfather, who in turn learned these dishes from his Indian friends.
The first of the pair, Kool, is a North Sri Lankan specialty that is rarely found beyond the inner circle of the Jaffna community. A labour of love, this dish needs a total of three days to prepare for, since the robust stew has a myriad assortment of ingredients that includes long beans, sliced tapioca and jackfruit seeds, as well as fresh seafood that is found abundantly in the coastal regions of Jaffna, including the likes of fish, crab, prawns and cuttlefish. Cooked brown rice along with odiyal flour, made from a root of a palmyra tree which is native to tropical countries, are added to thicken the soup. A touch of tamarind juice turns up the acidity while dry chilli flakes add some heat. Close to Chef Damian’s heart, this dish comes from a neighbour of his grandfather — hearty in meaning and flavour.
The second is the Lamb Dhalcha, which is an Eurasian interpretation of a traditional South Indian lentil stew, using his grandfather’s recipe. Using the smoked bacon bones that are often found in Eurasian recipes, he combines lamb ribs, lentils, potatoes with toasted cumin, fennel and coriander to make an aromatic concoction of spiced goodness. Adding on coconut milk and tamarind juice for some richness and tang, the dish takes a well-rounded approach to the palate, the bacon bones leaving a distinctly robust savoury note at the end of each mouth. This is also served with three pieces of chapati,
Together, these make for a special meal to have in light of this week’s festivities. Whether you do take part in the celebrations, the wholesome spirit is abundant in the heart Rempapa and Chef Damian puts into finessing his storied creations.
Deepavali at Rempapa is available during brunch and dinner from 17 to 24 October 2022. Kool requires 3 days advance order. Reservations can be made via phone at +65 9459 1603, papa@rempapa.sg, or online. Once you are done with this story, click here to catch up with our October 2022 issue!
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