Da Mamma

Da Mamma •Plant-Based Cuisine
•Fermentation Food
Open for collabs and investments

Black lime, sun dried and dehydrated.It has an unique flavour and aroma, refining its flavour through nature’s gifts.It’...
07/08/2022

Black lime, sun dried and dehydrated.

It has an unique flavour and aroma, refining its flavour through nature’s gifts.

It’s always amazing what new ingredients and flavours chefs can create through a little experiment, breaking new boundaries of the concept of food.

Natto infused milk.Natto are such excellent fermented ingredients that produces a very unique and intense “nutty” aroma ...
30/05/2022

Natto infused milk.

Natto are such excellent fermented ingredients that produces a very unique and intense “nutty” aroma and taste.

So to draw out it’s flavour without its intensity, we second ferment it with coconut, imparting it’s strong characteristics into the milk without overpowering it.

When it comes to plant based foods, not every vegans are able to take nuts, which restricts them from eating a good majority of the food as nuts are an essential part of plant based cuisines.

Thus to have the same flavour without the restrictions of allergy, we used natto so everyone can enjoy quality food without compromising.

Our pride and signatures.Colours, flavours, fermentation.
28/05/2022

Our pride and signatures.

Colours, flavours, fermentation.

Fermented mango chutney. Fermentation process works differently for each ingredients, and for some, it creates a more ha...
23/05/2022

Fermented mango chutney.

Fermentation process works differently for each ingredients, and for some, it creates a more harmonious taste after gentling fusing the flavours together through a natural reaction.

For this, we use the sweetness of the mango to complement the fiery and smokey flavour from chilli, peppers and spices.

Our ‘yuzu’ kosho, fermented for 2 weeks.Yuzu kosho in Japan is typically made from yuzu zest, kosho chilli, but we uses ...
22/05/2022

Our ‘yuzu’ kosho, fermented for 2 weeks.

Yuzu kosho in Japan is typically made from yuzu zest, kosho chilli, but we uses mandarin orange and lime zest for a sweeter aroma and experimented it with 2 different types of chilli resulting in 2 different flavours.

1) Green chilli (milder and sweeter)
2) Red chilli and chilli padi (much more fiery and strong)

It’s not a understatement to say that Indian cuisines have the strongest and most explosive taste when it comes to plant...
20/05/2022

It’s not a understatement to say that Indian cuisines have the strongest and most explosive taste when it comes to plant based foods.

The spices mix, the recipes are born from the locals who adores bold foods like their curry.

This recipe is one of my favourite, tossed in an Indian inspired fermented chutney made from mango, shish*tos, jalapeño, garlic and spices.

Served with Sicilian caponata, a perfect sweet and sour component to compliment the heat and spices from the chutney.

Nuts are often used to thicken a sauce in plant based food, many overlooked other ingredients that are available.This pa...
19/05/2022

Nuts are often used to thicken a sauce in plant based food, many overlooked other ingredients that are available.

This particular sauce is made from amazake for the sweetness, sake Kasu for the thickness and aroma, and our kombucha vinegar for just a touch of acidity.

Served with angel hair pasta, homemade natto, shio Kombu and vegan furikake.

Sake Kasu (or Sake Lee) is the solid mash left after the sake is filtered. It has all the flavour and aromatic of sake b...
18/05/2022

Sake Kasu (or Sake Lee) is the solid mash left after the sake is filtered. It has all the flavour and aromatic of sake but in a solid form with healthy bacteria in it.

It’s an extremely versatile ingredient that can be used to make pickles, marination, ice cream and even pasta sauces.

With sustainability in our mind now, we now strive to achieve zero waste by reusing ingredients like the Sake Kasu and scoby, products formed and often under utilised and deemed as food waste.

A local Peranakan take on plant based dessert, with core elements of fermentation and Japanese influences.Kinsanji amaza...
17/05/2022

A local Peranakan take on plant based dessert, with core elements of fermentation and Japanese influences.

Kinsanji amazake, Pandan chiffon sponge, Pandan jus, Preserved Blueberries.

Sweet, light, comforting.

A local take on amazake.Japanese sushi rice, koji, Pandan and blue pea.Amazake are rice fermented with koji to produce a...
11/05/2022

A local take on amazake.

Japanese sushi rice, koji, Pandan and blue pea.

Amazake are rice fermented with koji to produce a risotto like texture. The bacteria breaks down the glucose into sugar, resulting in a sweet, smooth and aromatic dish.

Address

Singapore

Opening Hours

Monday 18:30 - 22:30
Tuesday 18:30 - 22:30
Wednesday 18:30 - 22:30
Thursday 18:30 - 22:30
Friday 18:30 - 22:30
Saturday 18:30 - 22:30
Sunday 18:30 - 22:30

Telephone

+65 9066 8176

Website

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