A gorgeous new private dining room has opened at National Gallery Singapore – and it’s more affordable than you’d expect

We can’t think of a better place to experience the rich heritage of Singapore than this new private dining room that has just launched at National Gallery Singapore. Gilmore by chef Damian D’Silva, the grandfather of Singapore’s heritage cuisine, has just launched an elegant new private dining space where you can dine in the midst of beautiful Singaporean art.

Named The Caretaker’s Room after chef Damian’s grandfather Gilmore D’Silva, who was the first and only custodian of the Supreme Court (the original building of the gallery), the space is designed for intimate gatherings tucked away from the main restaurant and can seat up to 16 guests, or eight for half-room bookings.

Here, chef Damian showcases his full repertoire, with menus that span the region’s diverse culinary influences, from Peranakan and Eurasian to Malay, Indian and Chinese dishes. There are several menu formats to choose from. The standard set offers highlights from Gilmore’s existing menu ($80 per person for lunch, $120 at dinner), while more exclusive options include a Peranakan-focused feast ($150), a multi-ethnic chef’s selection ($180), and a fully bespoke Chef Experience ($250) that requires advance planning.

We sampled the Peranakan menu, which features some of the greatest hits of the cuisine alongside more traditional plates we've never tried before. Expect punchy starters like hati babi bungkus (minced pork and liver wrapped in caul fat) and banana blossom kerabu, followed by a deeply comforting hee peow soup packed with prawn and pork balls, fish maw and pig's stomach. Mains arrive in a generous spread meant for sharing – there's the Peranakan staple of ayam buah keluak with pork ribs, tangy gerang assam snapper, sambal belimbing prawns, babi chin, our personal favourite, the chap chye. There was so much food we were stuffed to the gills and still had leftovers to bring back home, absolutely how a Peranakan meal should be.

For those looking to go all out, the Chef Experience takes things even further. Chef Damian personally selects ingredients for your meal at his favourite wet markets based on what looks the best that day. From there, dishes are built from scratch using traditional techniques, resulting in a one-of-a-kind menu.

Bookings for The Caretaker's Room require at least eight guests (up to 16) and should be made at least a week in advance, with longer lead times for custom menus. Minimum spends apply depending on group size and timing.