Gilmore & Damian D'Silva

Gilmore & Damian D’Silva, National Gallery Singapore: National Gallery Singapore did a big F&B spruce and curated establishments that are proudly Singaporean or Mod-Sin as in the case of Milli Sky Dining. I have been to Milli, Xava Skybar, Rempapa and now did a check into Gilmore & Damian D’Silva. I am not a fan of haute Singaporean dining as find pricing an awkward struggle. Superb local food is so synonymous with hawkers or food courts and when you move the backdrop to a fine dining with chinking china ware, your expectations dial up several notches. I absolutely love Milli - it’s got to be my top 3 dines in Singapore. It checks EVERY BOX - and the view is simply the biggest drawcard. I thought Rempapa was good but the price tags don’t match. Usher in Gilmore & Damian D’Silva - a fine dining haute Peranakan concept. The most impressive bit is the interior notes - stunning reception and a cosy interior. Elegance rings through and through and the delicate shelves of wine glasses are a beautiful touch. I was on a strict diet so I only had the chicken banana curry dish. It was hearty, rich and satisfying. I witnessed the other dishes stream in for the huge group we were in - feedback was that food was good. But the portions are measly. It was a satisfying quiet dine unlike the loud din you get at the rooftop dines. Gilmore & Damian D’Silva appeals to a certain profile and well suited for a quiet mood. But I doubt I’ll be back for Peranakan fine dining.

🟧 Gilmore & Damian D'Silva is ensconced on 1st level of the National Gallery building. They opened in late November 2025 at the Supreme Court Wing section. 🟧 Nearest MRT Station = City Hall MRT station. It was about a 10 min walk from train station to National Gallery building. 🟦 Decor/ Ambience ******************** ➖️ This fine dining restaurant features a sophisticated, heritage-inspired interior blending classic architecture with modern luxury. ⬛️ Food *********** 🟧 We had these dishes ● Stir-Fried Market Veggies ● Curry Debal ● Baca Assam ( stewed beef cheeks) ● Stir-Fried Yam & Sweet Potato with Jinhua Ham ● Kedondong Salad ● Ngoh Hiang ● Fuzhou Oyster Cake ● Cowdang ( stewed prawns in gravy) 🟨 Desserts = Nonya Kueh Kueh & Creme Brulee 🟨 The dishes were all well crafted and delicious - and they remind me of my late Peranakan parents' cooking. ✳️ The flavours were truly authentic and transported me back to my childhood era where my Baba father used to bring me to meals in his Eurasian and Peranakan friends' homes. _________________________________ 🟫 The service was exceptional throughout. The wait staff were amiable, attentive and polished, providing warm and seamless service without being intrusive. Their genuine hospitality, coupled with the wonderful food, made for a memorable evening.

Excellent service and food. Had an enjoyable dinner with my family at Gilmore & Damian D'Silva. The Fu Zhou Oyster Cake is delicious, well balanced, and full of flavour, one of the best I ever had! Kedondong Salad is refreshing and a good start for the exciting Eurasian mains to come. I particularly like the Claypot Har Cheong Pork Belly and the Chicken & Banana Bud. We also had the Pork and Beef Rissoles, Chorla Tambrinhyu, Brinjal Pacheree and some desert to finish off the meal. Shout out to Gopi, and the staffs in making the evening an memorable one!

Dear Damian, I have followed you and your food for many years, from Folklore at Beach Road to now, Gilmore at the National Gallery. I am sorry to have missed your earlier iterations. You have always delivered great food. I am a firm believer that there is no other greater calling than that for a chef. I am writing now to tell you that I ate at Gilmore last night with my husband and his friends. We ordered - Handmade Teochew Ngoh Hiang, just as amazing as the first time I had it at Folklore - Kedondong Salad, first time having this and it was light and refreshing and had an almost floral fragrant taste. This will go on my list of must haves at Gilmore. - Cowdang, the prawn was plump, very well seasoned. and the curry was finger licking good. - Curry Mohlyu, I wasn’t sure what to expect at first, but its complex deliciousness just gets you. It brought back a memory of a similar dish my late, Penang-born mother used to make for our family. - Claypot Har Cheong Pork Belly, I love pork and this is a winner. - Sugee Cake with Chantilly, you cannot go wrong with a sugee cake in a Eurasian restaurant. Just cannot. - Jackfruit Creme Brulé, first time having this and it was amazing, creamy and refreshing at the same and the caramelized sugar crust was on point. - Nasi Minyak, the ghee-rice was spot on. And thank you for the anniversary kueh for our friends. It was sweet and unexpected. Every single dish was outstanding. The empty plates left on our table are a true testament to your kitchen’s prowess. Beyond the food, I want to give a special mention to Tutuu and Jennifer. Both were amazingly friendly, warm, and attentive. Even though we were seated tucked away at Table 10, they kept a watchful eye on us. We never felt neglected for a single moment. I know it’s a bit unusual to address a personal letter to a chef in a public Google Review, but public praise is well deserved here. This was my second visit, and having missed writing a review the first time, I couldn't let it slide again. It certainly won't be my last time dining with you.

We were there for lunch and they only offered a set lunch option where it comprise of one starter wing bean kerabu my fave), vegetables (brinjal pacheree my top choice) and one main (Babi chin and claypot Har Cheong Kai). There were 4 of us and we took a dish each from the choices offered and could share the dishes. Ordered the kueh kueh and I must say the kueh ambon & fried Ang Ku kueh were super yummy, the rest average. Sugee cake was infused with quite a bit of alcohol. Didn’t fancy the jackfruit rendang or the long beans starter.

To be very honest, what I liked most during my visit (had the set lunch), other than the classy design/architecture of the place, was the aromatic ghee rice and other than that, I’m struggling to see the value proposition behind such simple (in place of another word that starts with ‘b’) Eurasian cooking costing 60-70 bucks for a lunch (kueh platter ordered separately.) The pork and beef rissoles in particular really tasted like a whole lot of nothing, fried in some weird breadcrumb mix that didn’t provide a satisfying shell crunch either. Brinjal and chicken vindaloo just tasted like what you’d expect, nothing extraordinary.

Food is so-so only, nothing special. Pricey for the quality. Oyster cake was super hard and darkened from the deep fry (not crispy, not the usual at hawker which I’m afraid has better texture); stir fry market vegetables is tastes very mediocre… chicken vindaloo is not bad but chicken meat texture tasted like frozen chicken is used. Kedondong salad is refreshing and different. Also I think my mum’s ngoh Hiang beats this hands down..

What a fabulous evening at Gilmore! The food was amazing and the service and hospitality were impeccable! Thank you to the wonderful team :)) So happy to see familiar faces Jennifer and Joyce and Gopi from Rempapa PLQ at Gilmore! Food is exceptional and provides different depths and layers to our tastebuds from the chicken soup with coconut juice to har cheong pork belly and even the rice is special and unique. This is place to go for unique Singaporean Eurasian food and even the drinks like assam boi is highly recommended! 😋