Celebrate Lunar New Year in Peranakan Style with Folklore Heritage Dishes

There are many celebratory dishes connected to the Chinese New Year and although some may vary slightly, the traditional items such as Yu Sheng and Pen Cai are almost always identical.

Switch things up this Lunar New Year and fill up your long tables with an elaborate feast of hearty, homemade dishes specially presented by Chef Damian D’Silva at Folklore. Experience a truly Peranakan fare through a menu of nostalgic heirloom dishes, many of which are made from scratch — some classic dishes like Garang Assam and Sayur Kailo takes no shortcut and can require up to two days to prepare.

Here I’ve highlighted eight homemade dishes (including dessert) designed to be shared with family and friends — available at Folklore exclusively from 4th to 19 February 2019.

DIY Popiah Set 

Available for dine-in and takeaway (Dine-in $60++ serve 4 / Takeaway $321 nett for min. of 20 pax order)


Gather round the dining table, share a meal with family rolling popiah — like how Chef Damian and his family does during this special occasion. The best part about DIY Popiah-making, besides having fun is that it promotes family ties and bonding when every family member comes together during the hands-on process and eating thereafter.

Guests can start their DIY Popiah according to their own preference; but for the benefit of first-timers, you can follow the simplified guide listed below.


  • Lay a sheet of popiah crepe on a flat board or plate.
  • Place a lettuce leaf on the popiah crepe.
  • Spread a little of sweet sauce, chilli and garlic on it.
  • Spoon 3 tablespoons of popiah filling (hand-shredded turnip, bamboo shoot, pork belly) on the leaf.
  • Top with the remaining condiments like fried garlic, bean sprouts, shredded egg, crabmeat and prawns.
  • Fold up the bottom and two sides of the crepe, and then roll up.
  • Cut into equal pieces and serve.


Making fresh popiah requires a lot of work. At Folklore, Chef Damian takes care of the heavy work from preparation of raw ingredients to cooking and layout of the cooked ingredients on the table. All you need to do is get busy rolling and eating your handmade popiahs.

Peranakan Prawn Salad

Available for dine-in and takeaway (Dine-in $20++ / Takeaway $22 nett)


Fresh poached prawn salad served with crunchy cucumber slices and fresh lettuce leaves. Seems pretty ordinary doesn’t it? — but tasted a million times better than the description makes it sound. The simple yet winning touch comes from the house-made salad dressing of plum sauce blended with chilli and lime juice.

Absolutely refreshing and obviously works well as a starter, this Peranakan prawn salad is a must-have during Chinese New Year as it represents good wealth and luck for the Peranakans.

Sayur Beremi

Available for dine-in and takeaway (Dine-in $16++ / Takeaway $18 nett)


Also a cold dish, this chilled appetiser of beremi leaves is served with poached prawns and dressed in a rich savoury broth made from prawn stock, fresh coconut milk, Chinese rice vinegar, tamarind and local spices.

The savoury broth help to cut the delicate bitterness from the forgotten leafy vegetable that is native to Indonesia. Not sure if this is my favourite dish, but somehow the bittersweet taste grows on me after a few tries.

Bakwan Kepiting

Available for dine-in only ($20++)


The Crab Meat Ball soup is a delicate Peranakan dish, yet its flavourful and appetising. The soup dish comprises a mixture of ground pork, chopped prawns, bamboo shoots and succulent crab meat that are hand-rolled into balls, then steamed and added into the soup base cooked with prawn and pork stock.

These little balls may look like plain meat balls, but they packed a punch of sweet and juicy goodness.

Garang Assam with You Tiao

Available for dine-in and takeaway (Dine-in $34++ / Takeaway $37 nett)


A traditional dish enjoyed on the second day of Chinese New Year in Chef Damian’s family, the Garang Assam is a spicy and sour stew of Red Emperor snapper fillet cooked in a thick spicy gravy (rempah titek) made up of dry chillies, shallots, shrimp paste, candlenut, turmeric, galangal, bruised lemongrass and tamarind pulp.

Best way to enjoy is dipping the accompanying crisp you tiao into the moreish gravy for an enhanced level of indulgence.

Sayur Kailo with Pork Ribs

Available for dine-in and takeaway (Dine-in $32++ / Takeaway $35 nett)


Sayur Kailo is a rich and creamy curry of succulent pork ribs and hardy drumstick vegetables (Moringa Pods). Touted as a new superfood by Americans, the Moringa tree is commonly found in India and is referred to as the ‘drumstick’ — for its long, thick drumstick-like seed pods, which are used as an accompaniment to make amazing stews, like the one presented at Folklore.

To enjoy the drumstick, you need to suck out the juicy seeds and flesh from the pods by chewing the pods outer skin and then chuck it away, or slicing it apart with a fork and spoon, whichever way works better for you. They taste like green beans, but sweeter and has more nutritional benefits —  I gorged on extras (even when I was very full)!

Peranakan Mee Siam

Available for dine-in and takeaway (Dine-in $16++ / Takeaway $18 nett)


An unexpected Mee Siam dish for Lunar New Year — this is what Chef Damian and his family have during the festive celebration. A comforting classic staple of Peranakan, Chef Damian’s mee siam rendition does not use any assam in the preparation of the gravy.

Base ingredients such as prawn stock and dried shrimp, chilli, big onions, shallots, candlenut and sugar are used to prepare the mee siam gravy before stir frying with the rice vermicelli. Poached prawns and hard boiled eggs are also added to the mee siam, and finished with zesty lime juice. You probably can’t find a better mee siam than the one served at Folklore.

Kueh Platter Chef’s Selection

Available for dine-in and takeaway (Dine-in $14++ for 2 diners / Takeaway $15 nett)

photo 10-1-19, 1 26 41 pm

After having sated with a meal full of richness — if you have room for sweets, make sure you satisfy yourself further with Folklore‘s traditional Peranakan kuehs platter.

Chef’s selection of four desserts (good for 2) include favourites like Kueh Kosui, Kueh Talam Keladi, Kueh Salat and Ang Ku Kueh with peanut and mung bean paste.

Folklore’s Chinese New Year menu will be available for lunch and dinner from 4th to 19th February 2019. Festive meal takeaways are available with an advance booking of five working days from 30 January to 19 February 2019.


Address: 700 Beach Rd, Level 2 Destination Singapore, Singapore 199598

Tel: +65 6679 2900 | +65 9021 9700

Email: reserve@folklore.sg

Opening Hours: Lunch 12.00pm to 2.30pm, Dinner 6.00pm to 9.30pm

Website: https://www.parkhotelgroup.com/en/destinationbeachroad/folklore

Facebook: https://www.facebook.com/folkloresg/

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