Know your grandfather’s kuehs with Rempapa’s assorted platters

The man behind Rempapa, the all-day-dining restaurant at PLQ, is Damian D’Silva a.k.a. “the grandfather of heritage cuisine” and MasterChef Singapore judge.

For decades, he has been serving authentic dishes drawn from traditional recipes and showcasing the country’s multicultural tapestry through food. The menu at Rempapa is essentially heritage on a plate, from Kedondong Salad to Sambal Buah Keluak to Babi Pongteh.

Now, he introduces a selection of kuehs as a love letter to our roots. All are handcrafted daily from scratch with fresh ingredients that he carefully sources. A rotating selection of nine kuehs is available every day, with mainstays such as Kueh Kosui, Kueh Salat, Kueh Bengka, Sarang Semut, and Kueh Bakar Pandan. The kuehs, available for dine-in, takeaway, and delivery, are sold in assorted platters of four ($8), eight ($16), or 12 ($24). For a purchase of 30 pieces ($60), customers can enjoy a 10 percent discount.

For sharing, the Kueh Salat and Kueh Bengka are also available whole and uncut ($65). They need to pre-ordered three days in advance via rempapa.oddle.me/en_SG.

Slices of heritage

Kueh Kosui: A richly fragrant kueh with gula melaka. Coating the confection is a generous helping of grated coconut, with a hint of salt to balance sweetness. Rempapa’s rendition of Kueh Kosui uses a beloved family recipe that dates back at least 130 years.

, Know your grandfather’s kuehs with Rempapa’s assorted platters

Kueh Salat: This kuah combines creamy pandan custard with chewy glutinous rice. The lightly salted rice is infused with the aroma of banana leaf and ribboned with housemade butterfly pea flower dye.

, Know your grandfather’s kuehs with Rempapa’s assorted platters

Kueh Bengka: Fresh tapioca, a syrup of sugar, butter, pandan leaves and coconut milk, eggs, more coconut milk, and corn flour are cooked over moderate heat and baked till the kueh is springy soft and golden brown. The surface of the kueh is then brought to a crisp in the oven. Kueh Bengka is served warm, with gula melaka syrup.

, Know your grandfather’s kuehs with Rempapa’s assorted platters
Sarang Semut: Translating to “Ant’s Nest”, Sarang Semut is named after its airy, honeycomb-like texture. It is flavoured with caramelised sugar, and is baked at low heat till perfectly spongy.

, Know your grandfather’s kuehs with Rempapa’s assorted platters
Kueh Bakar: You’ll find this dessert in various flavours like sweet potato, banana, and pumpkin. Rempapa chooses pandan with toasted sesame seeds sprinkled atop.