I am so honoured to be part of Chef Damian D'Silva's Rempapa first year anniversary celebration!
A Peranakan spice rub specially crafted by Chef Damian and Head Chef Alan was used for the smoked brisket. Marinated for over 36 hours to make sure that the flavours are well infused into the brisket before smoking it over wood & charcoal for another 22 hours.
It was mind-blowing amazing!
I always wanted to combine our local flavours with traditional American BBQ, and am so grateful for chef Damian for this opportunity!
Hope you guys enjoyed the event and food as much as I did.
Thank you all for coming!