We Ate At Violet Oon Singapore And Felt Like We Were Part Of The Emerald Hill Cast

Violet Oon Singapore has Peranakan fare in Dempsey

Peranakan fare is a cornerstone of Singaporean cuisine, though I must admit my knowledge of it is limited. When I was invited to the newly opened Violet Oon Singapore in Dempsey, I was thrilled to try the popular offerings, but ultimately, I hoped to leave the restaurant with a little more insight into Peranakan food. In Violet Oon’s words, a renowned chef and, more importantly, a dedicated food writer, the new restaurant reflects her efforts to “curate, collate, and celebrate Singaporean food”. This statement alone moved me, and I was ready to try what the famous Peranakan restaurant had to offer.

Food at Violet Oon

My dining experience started on a high with the outlet-exclusive Kerabu Kacang Botol ($18++), which is essentially a crunchy salad made using a medley of fresh veggies and zesty dressings.

If I could have a salad like the Kerabu Kacang Botol every day, I would. This simple, unassuming dish was incredibly delicious and tasted novel yet familiar to me. There was a lovely balance of both flavours and textures—crisp, crunchy four-angled winged beans and toasted coconut were evenly tossed in sambal belacan and lime dressing that gave the raw veggies a tangy, piquant flavour. I also liked that there were dried shrimps, imparting an umami touch that tied the dish together. 

Another outlet-exclusive item is the Hati Babi Bungkus ($24++), a unique dish that tasted much better than it looked. At first glance, I thought these were mini potatoes or meatballs. With this thought in mind, I took a bite and became sure they were meatballs, but to my surprise, this traditional delicacy was pork liver balls infused with toasted coriander seeds. 

I’ve never had pork liver that tasted similar to pork meat. It was neither gamey nor pungent, and texture-wise, it was tender with still a bit of chew. You can dip it in the sweet-savoury sauce that comes on the side, but it tastes just as good without any condiment. 

My favourite bit, though, was the tangy pickled Chinese mustard greens that came together. In terms of flavour, think of a milder version of wasabi. This was the perfect palate cleanser that helped to quell the flavourful dishes I’ve had so far. 

The Daging Panggang Sambal Hijau ($69++) was equally delicious, featuring grain-fed black Angus ribeye topped with house-made green chilli paste and crispy, deep-fried garlic chips.

Though the price tag is hefty, it’s justifiable given the fantastic meat quality. Plus, this makes for an ideal sharing dish between one or two dining companions, and a pretty great one if you want to impress your guests.

A word of caution, pair the green chilli paste with your meat sparingly. A tiny scoop goes a long way as the paste, made using salt fish and banana sambal, is packed with all kinds of flavours: tart, tangy, and spicy. Side note, this dish is exclusive to the Dempsey outlet.

Special mention goes to Gulai Nangka with Prawns and Salt Fish ($28++), a home-cooked-style Nyonya dish comprising young jackfruit and fresh prawns in turmeric-infused coconut gravy.

Chef Oon shared that salted fish is added to retain the traditional flavours as much as possible. If you’re wondering how it tastes, think of a crispy and briny dried fish! I recommend getting a White Rice ($2++) for the best experience; otherwise, the rich, robust flavours might become a tad heavy.

If you prefer seafood to meat, their Assam Nanas Barramundi With Pink Ginger Flower ($32++) is worth considering; you get a grilled barramundi topped with piquant pineapple compote, ginger flower, and laksa leaf.

Moving on to my favourite part, the desserts. I loved the outlet-exclusive Roti Jala with Banana Pengat ($16++), a sweet, caramelised treat starring delicate lace crepes paired with a viscous banana sauce that’s slow-cooked in coconut milk, gula melaka, and pandan leaves.

Though you get a hint of palm sugar in each bite, it’s mostly a blend of caramel and banana that I’m confident most diners can indulge in.

For those who don’t have much of a sweet tooth, the Coconut Delight ($16++) is a good alternative. This refreshing dessert comprises coconut jelly topped with thick coconut flesh and a scoop of coconut ice cream with shaved gula melaka. 

If you don’t mind having an alcoholic drink, I recommend the Midnight Straits ($23++), which strikes a lovely balance between kopi and Irish whiskey. There’s also coconut cream and candlenut orgeat in it, AKA a rich, creamy syrup made from candlenuts, sugar, and floral water, giving a buttery mouthfeel towards the end.

A non-alcoholic alternative is the Swee Chilli ($19++), a refreshing and interesting concoction of pandan, banana, lime leaf, house-made chilli sauce, and ginger beer.

Ambience at Violet Oon

Three words come to mind when I think of the two-storey restaurant: elegant, traditional and yet, contemporary. The restaurant is beautifully adorned with Peranakan ceramic wall tiles taken from actual houses, and the space is mainly decked in shades of white, black, and green, with plenty of greenery throughout. 

There are also al fresco seats for a vibey dining experience on a windy evening.

The second level has private dining rooms, ideal for large family gatherings or corporate meals. Prices are still in the works, so I encourage you to make a call before booking reservations. 

Violet Oon – Eatbook review

The food at Violet Oon had robust, piquant, and intense flavour profiles. While they’re not the most wallet-friendly option, the restaurant is a safe bet for special occasions, where you can enjoy decent food in a stunning Dempsey Hill space. 

In related content, read our INDOCAFE review, where we tried Michelin-approved Peranakan fare in Newton. The Blue Ginger is another Michelin-approved Peranakan restaurant in the CBD worth checking out. 

Address: 7 Dempsey Road, #01-05, Singapore 249671
Opening hours: Daily 12pm to 3pm, 6pm to 11pm
Website
Violet Oon is not a halal-certified eatery.

Photos taken by Yoo Kyung and edited by Marcus Neo.
This was a media tasting at Violet Oon.