By Falak Amaar Khan
January 1, 2019
3 minutes

VIOLET OON – Peranakan Food in Singapore!

Violet Oon serves Singapore’s culinary treasures – food inspired by Peranakan heritage. Each dish will take you to your childhood if you were raised here, to a hawker centre, or if you’re an expat who came here and fell in love with the culinary delights the little red dot has to offer, or if it’s a first for you, you will certainly return for more.

Of the 4 branches at Ion Orchard, Clarke key, Bukit Timah and National Gallery, we visited the National Kitchen by Violet Oon in the iconic historical City Hall building now home to the National Gallery. The 5 star ambience, the fantastic customer service and the views of the skyline outside add to the experience.


The salad is made with Lily buds tossed in a sweet and spicy dressing with star fruit & cucumber slices, and layered with prawns.

Initially we helped ourselves to the dish thinking they had added shredded chicken to it, but after biting into the unfamiliar texture we were left confused, as to whether we liked it or not. The chicken-like ingredient was actually lily buds. I love them on my table. Not so sure if I like them on my plate. The rest of the salad was lovely so we enjoyed that. Leaving the lilies at the table, where they belong.


Minced chicken and prawns in a fragrant spicy sauce prepared with Chilli Padi and garnished with green chillies.

This dish was but only very different as I have never heard of it in the Singaporean Cuisine or at least I have never tried it. And to my imagination came a Thai minced chicken with Basil dish when we ordered it.

It was certainly a pleasant surprise. The sauce was full of flavours. The spiciness was not overpowering and the amalgamation of the spicy sauce, the slightly crunchy prawns and the well-cooked mince was a treat to the taste buds/


A chicken and potato stew in coconut gravy with bamboo shoots. It definitely tastes a lot better than it looked. The cream coconut curry was mild yet flavourful and the chicken was soft and generously served in the stew.

We ordered steamed rice on the side and it was a perfect combo of comfort food.


I’m not a huge fan of Beef Rendang. But did I enjoy having it at Violet Oon? I certainly did.

The braised beef shin is tender and the meat melts in your mouth. The kick of the spices isn’t overwhelming but delicious. You can taste the delicate flavours of kaffir and bay leaves in the coconut curry.


This pickle is a must-try.

Made of pineapples, raisins, chilies, and yogurt in a tangy, sweet and spicy sauce.

It awakens the senses at every little bite and adds flavours to the mains when consumed as a side. We couldn’t have enough of it and had to order another one.


This was the dish of the day for us.

Red snapper cooked to perfection with pineapple slices in a sour and spicy gravy. It was an explosion of favours every spoonful. Topped with lady fingers and garnished with pink ginger flower, this melange of  flavours is the one that will take you back to Violet Oon for more.


Grated Tapioca cake with Gula Melaka syrup. Served with coconut milk.

Just the right size, texture and amount of dessert after a hearty meal.

It tastes a bit like semolina in texture. The mildly sweet flavour of Gula Melaka and coconut milk completes the desserts local flavours to perfection.



Violet Oon has several Outlets in Singapore. Visit their restaurant at the National Kitchen (Address below). Or go to their website for more information:

Address:1 St Andrew’s Rd, #02–01 National Gallery, Singapore 178957

Lunch: 12PM – 2.30PM

Tea:       3PM – 5:00PM (last order 4.30pm)

Dinner:  6PM – 10.30PM (last order 9:30PM)

If it’s Italian you crave, then head down here for the Spaghetti, Meatballs, Pizza and some of the best drinks in town!



About Falak Amaar Khan

Falak Amaar Khan is a member of Team FUCHSIA, heading the Fashion section in her capacity as a fashion designer, stylist and choreographer. As a writer, Falak covers fashion, community and entertainment. This super busy mother of two is working towards supporting a cause through her work. She would also love to integrate more into the Singaporean community, and explore the island in a more realistic manner. Her motto in life? GET ON WITH IT!

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