The food at Folklore is as much a homage to chef Damian D’Silva’’s Eurasian-Peranakan heritage, as it is a homage to Singapore.

All the heirloom dishes he serves are made according to traditional techniques, without any short cuts or compromises. Apart from Peranakan favourites like ngoh hiang and chap chye, there are rarer dishes like hati babi bungkus—, minced pork and liver wrapped with caul fat —that are hard to find outside of homes today.