Celebrate Racial Harmony Day with Rempapa from 1 Jul - 4 Aug



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Every week from 1 July to 4 August, one heritage speciality from a local ethnic cuisine will be spotlighted as the Heritage Dish of the Week at Rempapa.

Venue: 2 Paya Lebar Road, #01-01/02/03, Park Place Residences at PLQ, Singapore 409053 

Food unifies as a shared repository of history, heritage, and memories ‚ÄĒ and in Singapore, diversity finds harmony in a melting pot of culinary traditions.

Serving the flavours of Chinese, Peranakan, Eurasian, Indian, and Malay kitchens, Rempapa celebrates the vibrance of our multicultural milieu and local heritage cuisine year-round. As the month of Racial Harmony Day approaches, the restaurant invites all to join in this extended celebration with a Heritage Dish of the Week dine-in promotion and an exclusive Multi-ethnic Kueh Box.

Heritage Dish of the Week

Every week from 1 July to 4 August, one heritage speciality from a local ethnic cuisine will be spotlighted as the Heritage Dish of the Week. Tables with a minimum spend of $150, inclusive of an order of the Heritage Dish of the Week, will enjoy 10% off the total bill. The line-up includes Baca Assam ($35), Babi Pongteh ($30), Chickpea with String Hoppers ($18), Ayam Lemak Chilli Padi ($19), and Lor Bak ($18).

  • Baca Assam (Eurasian) - 1 Jul to 7 Jul

Baca Assam is a lesser-known Eurasian heritage dish¬†‚ÄĒ beef cheek slow-cooked till meltingly tender in a spice blend of dried¬†chillies, shallots, fresh turmeric, galangal and candlenuts, to which beef stock and tamarind is added.

  • Babi Pongteh (Peranakan) - 8 Jul to 14 Jul

Richly flavourful, succulent pork belly is braised in fermented bean paste alongside bamboo shoots, dried shiitake mushrooms, and dark sugarcane.

  • Chickpea Curry with String Hoppers (Indian) - 15 Jul to 21 Jul

On Rempapa’s menu, the Chickpea Curry with String Hoppers layers a medley of spices with garlic, Bentong ginger paste, Bombay onions, blistered red bell peppers, fresh red tomatoes, and Kashmiri chilli powder. To that, chickpeas are added, absorbing depth of flavour as they cook to a perfect bite. 

  • Ayam Lemak Chilli Padi (Malay) - 22 Jul to 28 Jul

Ayam Lemak Chilli Padi is a traditional Malay dish beloved for its combination of tender chicken, rich coconut milk, and the fiery heat of bird’s eye chillies.

  • Lor Bak (Chinese) - 29 Jul to 4 Aug

Lor Bak is a Hokkien speciality, its counterparts of ngoh hiang and hae zhor more commonly found in Singapore. Rempapa’s version sees a mixture of thinly sliced pork shoulder butt, pork fat, and caramelised shallots, marinated in a house-made five spice blend, then wrapped in beancurd skin and fried to golden crispiness.

Multi-ethnic Kueh Box

A specially curated Multi-ethnic Kueh Box features varieties of kueh with roots in different culinary¬†traditions; handpicked to represent Singapore‚Äôs colourful plethora of cultures and cuisines. The kueh¬†selection ‚ÄĒ Gao Teng Kueh, Sarang Semut, Putu Bambu, Putugal, and Pulut Tai Tai ‚ÄĒ will be¬†available for dine-in, takeaway, and delivery from 1 July to 11 August, in sets of 5 pieces ($12) or 10¬†pieces ($24).

  • Gao Teng Kueh (Chinese) -¬†Fresh pandan is combined with a coconut and sugar mixture, then portioned and given their¬†characteristic colours. Each coloured layer is precisely measured, poured, and steamed in succession,¬†to delightfully soft doneness.

  • Sarang Semut (Malay) -¬†Named after its honeycomb-like texture. Flavoured¬†with the nuances of caramelised sugar, the kueh is baked at low heat till perfectly moist and spongy.

  • Putu Bambu (Indian) -¬†In a cylindrical mould, a rice flour¬†mixture stuffed with gula melaka is steamed. The tender rice cake is served with a luscious gula¬†melaka syrup.

  • Putugal (Eurasian) -¬†Putugal is a staple of festive occasions like Christmas, a dessert made with¬†tapioca flour. A section of the kueh is coloured blue with butterfly pea flowers, sandwiched between¬†layers of the uncoloured tapioca base and ripened banana. To garnish is a coat of fresh grated¬†coconut.

  • Pulut Tai Tai (Peranakan) -¬†Glutinous rice is cooked with coconut milk and pandan leaves till¬†fragrant and delicately chewy, then marbled with house-made butterfly pea flower dye. As is¬†customary, kaya is paired with the treat.

Available for delivery pre-ordered 3 days in advance via: https://rempapa.oddle.me/en_SG/



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This article is prepared by

Jiarong Yu
Daddy to 2 adorable little ones. Misses them the moment they are not around, regrets missing them the moment they are around.

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