Chef Damian D’Silva to helm two new restaurants at National Gallery

This September, two new restaurants will open at the National Gallery, helmed by well-known local chef, Damian D’Silva and OUE Restaurants. 

These are the first new tenants announced as part of the museum’s food and beverage refresh, following a study on visitor preferences and industry trends that appears to have been conducted as a part of the museum’s 10 year anniversary. With this refresh, the museum aims to offer a more diverse, inclusive, and sustainable dining experience that complements its mission and values. Seven of the Gallery’s nine original F&B tenants have shuttered, with only the three Michelin-starred Odette and National Kitchen by Violet Oon remaining.

“The Gallery has always been a place where history, art, and culture intersect,” says Mr Chris Lee, Assistant Chief Executive (Museum Experience and Operations) of the National Gallery. “This collaboration with OUE Restaurants and Damian D’Silva extends that experience through food, showcasing our cultural heritage in meaningful and accessible ways.”

A culinary tribute

The first step toward this new direction begins with D’Silva’s two concepts: Rempapa, which will relocate from PLQ to the Gallery, and a brand-new concept, Gilmore & Damian D’Silva, which spotlights Singapore’s Eurasian and heritage cuisines.

At its new location, Rempapa will manifest as an all-day cafe, serving local comfort food adapted to the modern day. Designed as an accessible space for visitors, its menu will include affordable dishes, such as signature rice bowls starting from $9.90. 

Gilmore & Damian D’Silva, in contrast, offers a more elevated experience. Focused on heritage recipes from the early 1900s, the restaurant draws from D’Silva’s family history — including personal recipes passed down from his grandfather, Gilmore D’Silva. It seeks to revive and refine dishes from Singapore’s Eurasian culinary past, many of which are at risk of fading into obscurity.

The restaurant’s name pays tribute to D’Silva’s grandfather, who served as caretaker of the old Supreme Court—now home to the National Gallery—for two decades. In a way, D’Silva has preserved a piece of his grandfather within the very building he once watched over.

“Returning to the former Supreme Court where I grew up and used to visit Grandad is incredibly meaningful,” says D’Silva. “Food has always been a powerful way to tell stories, and with these two concepts, I want to bring to life the flavours and traditions that define Eurasian and Singapore heritage cuisine.”

He adds, “Gilmore is a new chapter for me, and a way to honour the nearly forgotten recipes of my grandfather’s era with greater depth, refinement, and respect.”

With these new dining additions, locals and visitors alike will be able to experience different facets of Singapore culture through food. By inviting visitors to engage with Singapore’s culinary traditions alongside its visual art, the museum hopes to be encouraging a multidisciplinary understanding of Singaporean history.

Lee said, “We hope this addition enriches the visitor experience, creating a space for conversation, connection, and a shared appreciation of Singapore and Southeast Asia, and its art and culinary heritage.”

More restaurants will be announced as the gallery continues its F&B refresh.