A Truly Singapore Restaurant – National Kitchen by Violet Oon


Often, when foreign visitors seek local food in Singapore, they are directed to hawker centres, where our gems are. While there are plenty of food stalls in the bustling hawker centres dishing out truly Singaporean dishes, there isn’t one restaurant in Singapore that does all that with flair and sophistication, not until National Kitchen by Violet Oon came along. Potentially one of our national prides, National Kitchen by Violet Oon serves up significant dishes from various ethnic groups that make up the Singapore culture.

The lavish design and grandeur of the restaurant integrates seamlessly into the majestic architecture of the National Gallery Singapore and its vibe. Continue reading

Violet Oon Singapore (formerly Violet Oon’s Kitchen) opens on 20th June 2015


After a 6-week renovation, Violet Oon Singapore takes the place of former Violet Oon’s Kitchen with an elegant new setting, matched with a polished menu focussing strongly on personality Violet Oon’s Peranakan roots, layered with the richness of Singapore’s rich food culture. Well loved dishes and elements from Singapore’s Hainanese, Hokkien, Malay, Indian, Eurasian and Seafood heritage have made their way onto the menu.

Adorning the walls and ceilings of the new interior are hundreds of painstakingly sourced antique Nyonya tiles, traditional lamps, and intricate gold-trimmed wordwork, with sparkling mirrors adding to its grandeur. The new space also features a culinary show kitchen, the home of Culinary Workshops, which also doubles up as a private dining space for up to 12 persons, separated from the main dining area with floor to ceiling movable glass panels.

New star dishes on the lunch and dinner menus include the slow-braised Aunty Nanny’s Daging Chabek Beef Cheek ($35), Udang Goreng Chilli ($27), Nyonya Sambal Kimchiam Udang ($15), Sio Bak Kiam Chye Soup ($9), and an old style Hainanese Chicken Rice ($18).

New exciting appetisers include the Crispy Tamarind Pork paired with a garlic vinegar dip ($13), Coronation Chicken in Wantan Leaf Cup ($10), fried Tumeric Chicken Wings ($13) and Buah Keluak Otak in Banana Leaves ($10). Well-loved favourites will remain on the menu, including Dry Laksa ($22), Buah Keluak Noodle ($24), Dry Mee Siam ($19), and Kueh Pie Tee ($17).

Tantalising vegetarian options include Sayur Lodeh ($9), Tau Hu Goreng ($10) and Meatless Meatballs Rendang ($14).

Must-try desserts include the Eurasian Sugee Cake ($7), Kueh Bengkah ($10), Ketsuri Lemon Pie with Papaya and Limau Kesturi Compote ($13) and Bubor Cha Cha Panna Cotta ($10).

The Sugee Cake is a personal favourite!

Perk up weekend mornings with a traditional Nyonya Kaya Toast ($7) paired with their very own blend of coffee ($3.50 for Kopi VO or $5 for Kopi VO Shake), or old school local favourites like the Spicy Corned Beef, Egg and Toast ($16) and Babi Roti with Chilli Chuka ($13).

For something more substantial, go for Violet’s Big Breakfast ($22) that comes with OtakOtak, Deep Fried Turmeric Chicken Wings, Sambal Telor, IkanBilis Sambal and Sambal Chilli, served with their traditional Nasi Kuning.

Violet Oon Singapore has also put their own special touches to the beverage menu, showcasing the House Made Sodas lovingly made from scratch. Violet’s Old Fashioned Home Brewed Halia Beer ($7) with pungent ginger bits is a must try, so is the Singapore Island Iced Tea ($7) made of gula Melaka and kaffir lime leaf. The biggest highlight would be the coffee, featuring their own blend of Singapore style coffee that combines Robusta coffee beans with Arabica beans, prepared the old fashioned way with metal jugs and the “sock”.

Violet Oon Singapore
881 Bukit Timah Road
Singapore 279893
Reservations: (65) 6468 5430 or eat@violetoon.com

Opening hours:
Tuesday to Friday: 12pm to 2.30pm, 6pm to 10.30pm
Saturday & Sunday: Breakfast 9am to 11.30am, Lunch 11.30am to 2.30pm, Tea 3pm to 5.30pm, Dinner 6pm to 10.30pm
Closed on Mondays

True Blue Cuisine


Salted vegetable duck soup

True Blue Cuisine, situated next to the Peranakan Musuem, serves up true blue peranakan cuisine with no twists. The essence of Peranakan cuisine is kept true to its roots, showcasing time-honoured recipes handed down through generations.

Nonya Chap Chye

I silently protest the unnecessary air of conceitedness, first encountered upon entering the restaurant, short of smiles; the staff greets with a nasty demand of an “entry pass”, as if not making reservations at a moderately filled restaurant is a crime. They ought to come to terms that they aren’t the only ones who can deliver good tasting and authentic Peranakan cuisine. Continue reading

(Lunar New Year 2014) Violet Oon’s Kitchen Lunar Party Tray Specials, CNY Goodies and Hampers


This Lunar New Year, Violet Oon’s Kitchen presents a series of festive dishes packed conveniently in party trays that are perfect for home parties, potluck parties or office parties.

Festive Party Tray dishes include Violet Oon’s special Nonya Yu Sheng ($48+/$88+), Nyonya Mah Mee ($85+), Rebong Masak Lemak ($85+), Babi Chin ($85+), Sambal Udang ($98+), and Hakka Abacus Beads ($85+; limited orders). Continue reading

Weekend Brunch at Violet Oon’s Kitchen


Vietnamese Pulled Pork Burrito ($18)

Violet Oon’s Kitchen is one of my favourite Peranakan-themed restaurants of all time, starring renowned food specialist and chef Violet Oon. As Singapore’s Food Ambassador, Violet Oon often represents Singapore in various significant events abroad. She is known for her cooking as well as her opinions on food, earning a glowing reputation that spans the international arena.

A weekend brunch menu was introduced in June 2013, giving you more reasons to unwind at Violet Oon’s Kitchen on leisure days. Available from 9.30am till 3pm, the brunch menu is where age-old traditions meet creativity. Those hankering for Violet Oon’s time-honoured Peranakan dishes can still order from the regular lunch menu from 11.30am till 3pm. Continue reading

Violet Oon’s Kitchen’s Menu has gotten BIGGER!


Violet Oon’s Kitchen’s popular menu has gotten bigger, with the introduction of 10 new items!

Simultaneous desires must be competing in your soul, with so many delectable options to choose from.

Buah Keluak Pasta ($23)

Delving beyond traditional roots, the Buah Keluak Pasta for instance will gratify both traditionalists and modernists. Continue reading

(April to June) Asian Chef Series 2013; Chef’s Table at Zaffron, Oasia Hotel


Kitchen Language presents 3 months of the Asian Chef Series at Zaffron in Oasia Hotel, from April to June 2013. A Celebrity Chef of the month will host a table of 16 at the Chef’s Table, in a private, elegant yet cosy corner of the restaurant, every Thursday, Friday and Saturday of each month, at 7pm each evening.

A sumptuous Asian-themed dinner will be served to diners, course by course, in a communal dining structure, at $75++ per person, inclusive of free-flow of non-alcoholic Asian beverages. The shared dining table poses as a great opportunity to meet new people, network, and multiply friendships.

Free-flow of Asian non-alcoholic drinks include Calamansi with Sour Plum, Fresh Coconut Juice, Grass Jelly, Soya Bandung, Soya Bean, The Tarik and Teh Halia. A selection of red and white wines is available to order.

This May, Guest Chef Raymond Leong pleases the crowd with his specialty Peranakan fare.

Continue reading

Appreciation Lunch for Kreta Ayer Elderly hosted by APBS at Violet Oon’s Kitchen


The ‘Cookies for Charity’ programme was a huge success, raising over $20,000 to support the needy elderly of the Kreta Ayer constituency.

Following its success, Asia Pacific Breweries Singapore (APBS) hosted an appreciation lunch for 60 elderly folks from the Kreta Ayer Seniors Activity Centre at Violet Oon’s Kitchen, where they were treated to a sumptuous Lunar New Year meal. Continue reading