This press release is a fairly lengthy one because of how many people and dishes there were to highlight. I read, extracted, and joined from multiple sources (more than usual) — various bios, social media profiles, articles, and documented quotes. Some research on the food too!

Damian D’Silva

Damian anchors the line-up of heritage cuisine with thoughtful selections that highlight our diversity. The White Debal recalls times of celebration, gatherings complete with the spicy curry. This anniversary, it is replete with chicken, turkey, and potatoes infused with the savouriness of a masterful rempah and accompanied by roti perancis. To refresh the palate is the Osmanthus Jelly, a traditional Chinese dessert beloved for its delicate, soothing fragrance.

Jonathan Ng

Jonathan is a shipbroker by trade, but a self-taught cook by passion. Together with his wife and family, he runs Mama Mel’s, a home-based food business specialising in traditional Eurasian and Peranakan fare. He shares Damian’s vision of preserving heritage cuisine and bridging the past and future. “I am very serious about preserving heritage recipes passed through generations. I want my children and future generations to be able to experience these deeply-rooted flavours.”

His creation for the event is a Laksa Siglap, unique for its use of fish, unlike its more popular counterparts of Common Laksa and Penang Laksa. A combination of pounded mackerel, tangy tamarind, and nutty kerisik (toasted coconut) paste create a delightful broth, in which noodles rest — bee tai mak, selected for one-scoop ease. “This is a disappearing dish that only a few stalls in Singapore still serve, and that many Singaporeans have not tried.”

Mandy Kee

A honed professional, Mandy Kee curates bespoke dining experiences as a private chef, stars on the set of national television projects, and shares culinary expertise in cooking classes and guest chef appearances with brand partners. Her specialisation in Asian and fusion cuisine shows in the Apom Berkuah Power she offers for the festival.

Her creative composition of the kueh features caramel kaya and nut crumble bedecking a fragrant coconut pancake, adding balanced sweetness and a savoury crunch. “The event’s theme emphasises the utmost respect for Singapore’s lost food heritage. This occasion allows us to delve deep into our history and bring that heritage back to life.”

Tina Amin

Tina began her culinary journey as a child, growing up in the kitchen of an establishment run by her parents. Years of experience and unwavering love for food, heritage cooking, and deep-seated connection to flavours of her ancestry continue to energise her pursuits. “I share a profound affinity with Chef Damian’s passion for heritage cooking, as I, too, hold my heritage close to my heart.”

She has prepared an Opor Sapi with Nangka and Lepat, a delicacy that hails from Java. Young jackfruit is braised in a gravy of rich kerisik paste and aromatics of lemongrass, galangal, and fresh bay leaves, then thickened with candlenut. This fragrant concoction is paired with a serving of lepat, sticky rice dumpling.

Amanda Chia

A young rising star, Amanda has gathered an abundance of skill from a colourful history of interning at Michelin Guide restaurant Lolla, working on the team at Nudedles hawker pop-up with Mirko Febbrile, and learning the art of authentic Italian cooking from Italian nuns while on an exchange programme. She is the creative force behind PÁAN, a local venture known for authentic Italian sandwiches crafted from freshly baked bread and delicious fillings — a testament to her enterprising spirit.

Her dish is The White Rojak, served live; traditional rojak ingredients such as tofu puffs, youtiao, fruits, cucumber, jicama, and torched ginger flowers are mixed in a sour plum sauce imparting tantalising zestiness and hints of sweet with caramelised calamansi syrup, spiced peanut brittle, and preserved pineapple. Here is a harmony of textures and flavours fashioned in the image of the classic rojak. “My admiration goes out to Chef Damian, the Rempapa kitchen crew, and their wholehearted dedication to showcasing Singapore’s diverse culinary heritage. This event holds special significance because it is all about celebrating our cultural roots, which are a big part of who we are.”

Reuben Wong

Reuben is an inventive plant-forward chef, running private dining outlet TheLittleHomeChef. He strives to spread appreciation for local ingredients, and is currently training at Artichoke under the tutelage of Chef Bjorn Shen.

For the occasion, he has devised the Kerabu Assam Pedas Ikan Pari, which reimagines the traditional Malay dish as a salad. “I wanted to introduce the Assam Pedas in a new, modern way, without taking away from the heart of the dish.” In Reuben’s creation, the Assam Pedas vegetables are not simmered till soft but rather provide the intrigue of contrasting textures alongside shredded stingray in a spicy sauce. “Chef Damian wanted to dig deep into our Singaporean heritage, and there is nowhere better to start than the food of the Orang Laut, which speaks to me personally as it focuses on local seafood and vegetables.”

Inderpal Singh

Inderpal’s love for cooking began early, nurtured in the kitchens of Sikh temples where he assisted the chefs as a five-year-old. He is the owner of home-based business mr.singh.eats, offering a repertoire of perfected heritage recipes such as his signature Butter Chicken. “It is an absolute honour to be cooking in the hallowed kitchen that is Rempapa, a place where culinary legends rock their trade daily.”

To celebrate, Inderpal contributes a Punjabi classic: Saag Bakri, a spicy, buttery curry of tender goat leg served with rotis cooked over charcoal and a smoked pineapple raita augmented with the tang of pomegranate seeds. “Many Indian immigrants who came to Malaya included Punjabis and Sikhs from Northern India. Saag is a dish that is mostly vegetarian, but in Singapore and Malaysia, it evolved to include meat like goat or wild boar, which is unique.”