2
0
0
Level3
61
0
2015-09-03 59 views
Full review: http://nkikichua.blogspot.sg/2015/08/violet-herbs-tras-street-tanjong-pagar.htmlAffordable fine dining with set menus which consists of 3-course Set Lunch Menu [$32] which is available from Mondays to Fridays, and 4-course Dinner Menu [$48] which are only available from Mondays to Thursdays. Set menu's items changes once in awhile, so you won't get bored of the selections. Each meal begins with a complimentary home-baked saffron roll and amuse bouche of the day. The aroma from the s
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Full review: http://nkikichua.blogspot.sg/2015/08/violet-herbs-tras-street-tanjong-pagar.html

Affordable fine dining with set menus which consists of 3-course Set Lunch Menu [$32] which is available from Mondays to Fridays, and 4-course Dinner Menu [$48] which are only available from Mondays to Thursdays. Set menu's items changes once in awhile, so you won't get bored of the selections. Each meal begins with a complimentary home-baked saffron roll and amuse bouche of the day. The aroma from the saffron roll is irresistible, together with their herb butter.

My favourite mains have to be the Marinated Red Miso Cod and Sous Vide 48 Hours Wagyu Beef Cheek. This 160g of cod is marinated in black miso and beetroot puree for 24 hours, no wonder the Marinated Red Miso Cod is the most sought-after item on the menu! Right to the fried eggplant sprinkled with almond and herbs crumbs. I'm usually not a eggplant person, but I wouldn't mind having this everyday! 
Marinated Red Miso Cod
$33
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On the other hand, the wagyu beef cheek is cooked sous vide style with rosemary, parsnips and fennel for 48 hours. Tallk about all the hard work and hours to prepare these dishes! Together with the red wine glaze and raspberry vinaigrette, the succulent beef is filled with the sweet and sour flavours.
Sous Vide 48 Hours Wagyu Beef Cheek
$32
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Dining Offer
Tasting Event
Recommended Dishes
Marinated Red Miso Cod
$ 33
Sous Vide 48 Hours Wagyu Beef Cheek
$ 32
Level1
1
0
2015-05-28 67 views
Violet herbs is a restaurant that sells modern european cuisines with a abit of the fusion twist. Even though it is considered a relatively new restaurant, i have heard many good things regarding this place and seen many delicious posts on my instagram before heading here. Thank you for openrice for inviting me for this tasting so i can take this chance to come here and try their cuisines. Indeed it did not disappoint me at all. Violet herbs is located at the centre of CBD with tanjong pagar mrt
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Violet herbs is a restaurant that sells modern european cuisines with a abit of the fusion twist. Even though it is considered a relatively new restaurant, i have heard many good things regarding this place and seen many delicious posts on my instagram before heading here. Thank you for openrice for inviting me for this tasting so i can take this chance to come here and try their cuisines. Indeed it did not disappoint me at all. Violet herbs is located at the centre of CBD with tanjong pagar mrt being near it. Its' pretty walkable and its near orchid hotel. 

When i first stepped into the restaurant, i was greeted with walls of purple and white which actually sounds similar to their name which have the colour violet in it. The whole restaurant is really cozy and you will definately love the decor and ambience. Next i went to look at the menu and what surprised me is that the price isnt that expensive. Usually european cuisines are quite expensive but this is actually quite affordable and of course the taste wise is good too. I will further explain it later on. 
Next ,we had a little talk with the couple who own the restaurant, from them, i found out that they actually had their own herbs garden on the rooftop which they use it for their cuisine.

After the little chat, we had our first dish which is the beef tender & saffron bread. The beef tender is actually infused with this sauce called maderia sauce.The amuse bouche for the day was Beef Tender with Madeira Sauce. The bun is filled with herb taste and it does not really taste the typical bun we always had. Sorry i did not upload this photo as the shot is lost in my camera. 

Next on the list is the mango scallops. It has parsnip puree, mango gel, potato chips, mango salsa and micro herbs in it. 
mango scallops
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I really love how the scallop can actually compliment with the mango and makes it sweet. After eating this, i really wanted to have another plate of this dish if i could. This dish is simply delicious and genius. The plating itself is also really presentable too.

The second dish is actually the parsnip veloute. Frankly speaking, i dont know what isit until the chef actually explained to me. Its actually a kind of thick soup with a bit of creamy texture in it and they added fresh sri lankan crab meat, crumble and herb oil in it making it a dish not to be missed. 
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Next is the truffle foie gras. Frankly speaking, it looks like those soft boiled eggs we ate at coffee shop but no when i ate it. i know my thoughts was wrong. The poached egg is actually poached for one hour at a low temperature and then infused with summer truffles, cepes reduction and shiso cress. This got to be the best combination ever! There is soy sauce in it so the soy sauce actually makes the eggs taste ever bette. Another lovely dish from violet herbs!
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Next on the dish is the Braised kurobuta pork belly. It has homemade herb fries,  asparagus and spicy blood orange sauce to go along with it. i always love pork belly and i must say that violet herb did a pretty good job braising this pork belly! The sauce goes really well with the belly itself!
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Lastly for the last dish, we had the marinated red miso cod with roasted pumpkin puree, mixed herbs and almong eggplant. The cod is well marinated, that is one i must compliment on it. However, one thing that i might not like is the eggplant, i find it abit weird and not towards my likings. That is my opinion so it might be different from the rest. The cod itself is still fresh and the meat is also chewy.
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We had this Yuzu Sorbet Palate Cleanser to clean our palette after all these eating and i find it really refreshing. 
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Last of all, introducing the dessert of the day -  the frozen nougat which has raspberry sauce, mix fruits and lychee sorbet.  I need to compliment on the plating of the dessert as it is well plated and its super instagram worthy. The lychee sorbet is a pretty good match for the dessert.

The chefs are really nice and patient with us taking photo and also telling us regarding the dishes. They are also really open up to opinions which i really like it a lot as nowadays people do not like to heard the bad opinions regarding their shops/restaurant.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-04-23
Waiting Time
05 Minutes (Dine In)
Type of Meal
Lunch
Celebration
Birthday
Dining Offer
Tasting Event
Recommended Dishes
mango scallops
  • parsnip veloute
  • braised kurobuta pork belly
  • frozen nougat
Level1
4
3
A session at Violet Herbs for food tasting was definitely a highlight for that week! Overall, the flavours tried and tasted were new (atleast to my buds, my taste buds) and they stuck true to Herbs as per their name.Key takeaways:1) Good food comes with a price, but doesn't have to be overpriced.2) Passion always shows in your work - like this experienced couple delivering such interesting concoctions infused with herbs.3) Eggs poached for 1-hour are just WOW - lovely in colour, taste and richne
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A session at Violet Herbs for food tasting was definitely a highlight for that week! Overall, the flavours tried and tasted were new (atleast to my buds, my taste buds) and they stuck true to Herbs as per their name.

Key takeaways:
1) Good food comes with a price, but doesn't have to be overpriced.
2) Passion always shows in your work - like this experienced couple delivering such interesting concoctions infused with herbs.
3) Eggs poached for 1-hour are just WOW - lovely in colour, taste and richness.
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Located "diagonally" opposite Orchid Hotel and along along Tras Street (first after the grass patch) – so it’s easy to get to from Tanjong Pagar MRT Stations. This French feat Modern European (a course meal diner with ala carte options) was opened in Dec 2014 by local couple, Dani and Chef Edward (previously at The American Club Singapore, Fish Market & Bistro and Restaurant Ember) with more than 22 years of combined experience in F&B, Singapore. 

Because it was a tasting session, we were treated to 6 dishes of sample size and a surprise Amuse Bouche of Beef to start the ball rolling. The name itself amused me - my great inexperience showing as I drew blank and had to ask what was that?! The Amuse Bouche, according to Wikipedia, is a single, bite-sized hors d'œuvre and different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so free and according to the chef's selection alone.

So, thank you Chef for serving up this aromatic dish. The beef was tender, easy on the palate and served with Madeira sauce and fried saffron strips. It was served with Saffron Bread which smelt so good and chewy in its thickness. First time trying a full-on Saffron Bread and it was delish!
Amuse Bouche of Beef Tender
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Next up – Mango Scallops served on Parsnip Puree topped with Mango Gel, a thin Potato Chip, Mango Salsa and Micro Herbs. I liked the Mango Salsa and the Gel is interesting (easily assumed as fish roe instead but it’s not).
Mango Scallop
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Parsnip Velouté. Parsnip… huh?! Velouté referes to thick soup. AH!!! And so, this dish was a nice thick, creamy soup that was smooth with fresh Sri Lankan crab meat and drizzled with herb oil, fresh herbs, chocolate soil (crumble) and edible flower petals. A very rich comforting dish with subtle flavours!
Parsnip Velouté
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Truffle Foie Gras, Braised Kurobuta Pork Belly and Marinated Red Miso Cod were the lined up mains for us to sample. And between the first 2 mains we were given a Yuzu Sorbet to help clear our palates. Pretty smart move as both the dished have very distinct flavours that stick to your senses.

I enjoyed savouring the Truffle Foie Gras amongst the 3 mains. Accompanied with poached egg, poached for 1 hour egg which gave the yolk a strong, thick yellow/orange tint and the white was silky smooth. At the slice of the yolk, it blended well into the cepes reduction and summer black truffles. Summer Black Truffles which costs a pretty dime from what we heard! Check out that egg yolk below.
Truffle Foie Gras
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Yuzu Sorbet
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The Braised Kurobuta Pork Belly has a high fat marbling and melts away in your mouth (atleast in mine!). Served with homemade herb fries, spicy blood orange sauce, asparagus and micro herbs – I was just glad we were sharing this richness.
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As I’m a confused fan of Seafood - the Marinated Red Miso Cod it was tender and not too sweet to me (only ‘cause I don’t particularly know how to enjoy fish) and of course… fishy. So you may want to check out the others' opinions on this dish.
Marinated Red Miso Cod
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Bring on the dessert - Frozen Nougat for a bittersweet and cooling ending. Served with raspberry sauce, mixed fruits/berries, chocolate soil, crumbles and lychee sorbet – it was a refresh end to our beautiful tasting night at Violet Herbs. I wanted seconds of this!
Frozen Nougat
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Final Verdict: I would go there again whenever I’m looking for interesting flavours aside from our day-to-day #nomnomnoms. (Also, to show-off my newly acquired knowledge.)
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Thank you #OpenRice & Violet Herbs for this session!
Other Info. : French, European and Course Meal
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-04-29
Dining Method
Dine In
Spending Per Head
$40 (Dinner)
Dining Offer
Tasting Event
Recommended Dishes
Amuse Bouche of Beef Tender
Mango Scallop
Parsnip Velouté
Truffle Foie Gras
Yuzu Sorbet
Frozen Nougat
  • Braised Kurobuta Pork Belly
  • Mango Scallops
Level1
2
1
2015-05-26 55 views
Visited Violet Herbs, a Modern European restaurant. The first dish was Amuse Bouche of Beef Tender with Madiera sauce and fried saffron. It simply melts in your mouth.Next dish was Parsnip Velouté. The soup was thick and full flavour.The next dish of Truffle Foie Gras was delightful in the mouth. We had Yuzu Sorbet to cleanse our palate. My favourite has to be the Kurobuta pork. The marbling was great. Another of my favourite is the miso cod. A must try.For dessert, we had Frozen Nougat. It was
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Visited Violet Herbs, a Modern European restaurant.

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The first dish was Amuse Bouche of Beef Tender with Madiera sauce and fried saffron. It simply melts in your mouth.

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Next dish was Parsnip Velouté. The soup was thick and full flavour.

The next dish of Truffle Foie Gras was delightful in the mouth. 

We had Yuzu Sorbet to cleanse our palate.

My favourite has to be the Kurobuta pork. The marbling was great.
 
Another of my favourite is the miso cod. A must try.

For dessert, we had Frozen Nougat. It was a sweet finish.

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The dining experience was great and I look forward to my next visit here.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-04-29
Waiting Time
15 Minutes (Dine In)
Spending Per Head
$30 (Dinner)
Dining Offer
Tasting Event
Level4
Violet Herbs - a Modern European restaurant with exquisite dishes deriving from French and Italian Cuisine. Once I heard of Modern European, the first thing come to my mind is Heston Blumental, followed by Ferran Adrià. Although I've never been to the Fat Duck or El Bulli, watching them created multisensory and sophisticated dishes on Food Channels, tingle my taste buds.Opened in December 2014, Violet Herbs are the brain child of Chef Edward Hoe and his wife Danni. Chef Edward Hoe has more than
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Violet Herbs - a Modern European restaurant with exquisite dishes deriving from French and Italian Cuisine. Once I heard of Modern European, the first thing come to my mind is Heston Blumental, followed by Ferran Adrià. Although I've never been to the Fat Duck or El Bulli, watching them created multisensory and sophisticated dishes on Food Channels, tingle my taste buds.
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Opened in December 2014, Violet Herbs are the brain child of Chef Edward Hoe and his wife Danni. Chef Edward Hoe has more than 19 years experience in Modern European Cuisine, and being made a head chef at the age of 25. His CV will include executive roles in Fish Market & Bistro, Restaurant Ember and The American Club Singapore.
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We started our tasting session with Amuse Bouche of Beef Tender with Madiera sauce and fried saffron. The cubed beef are well-seared and tender. The sauce is bold and thick, while the fried saffron and strips of fried egg provide a crisp texture to the dish. On the side, there is a saffron crusty bread. The saffron flavour on the bread has a unique taste.
Amuse Bouche of Beef Tender & saffron crusty bread
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Mango Scallops. This dish have a multiple layer of flavours. Creamy yet subtle Parsnip Puree, nicely seared scallops with sweet mango salsa on top. To savour this dish, you need to poke the mango gels before you spread it to your scallop. The potato chip with parma ham suppose to add to the crispy texture, however this time around it tasted a bit rancid and the taste of the parma ham seems to be missing. Maybe skipping the potato chip, just singly use of crispy parma ham will maintain its flavour yet remains the crispiness.
Mango Scallops
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Next was Parsnip Velouté. In simple English Velouté means thick soup. The soup was dense, creamy, smooth yet subtle in flavour. This allowed the freshness of the crab meat, fresh herb and flower petal to stand out. Unfortunately I can't taste the crumble though.
Parsnip Velouté
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Parsnip Velouté - Up Close
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Truffle Foie Gras. This dish was just delightful in my mouth. Accompanying the perfectly seared foie gras was one hour poached egg. Using sous vide technique, the egg was cooked in immersion circulator at the temperature 65°C for an hour. This result in an intense orange colour yolk and in thicken texture, more gooey egg white with velvety texture in your mouth. The perfectly poached egg binds well with the thick Cepes (Porcini Mushroom) sauce and lighter flavour of summer black truffle. I was actually tempted to ask for second serving He..he..
Truffle Foie Gras
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Truffle Foie Gras with oozing yolk
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In between the heavy flavoured dish, we had Yuzu Sorbet, which was a refreshing palate cleanser. It can taste a bit sweet, but definitely prepare our taste sensory for the next dish.
Yuzu Sorbet
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Braised Kurobuta Pork Belly. This dish is not for the faint hearted. Kurobuta pork is similar to the comparison to Wagyu beef. Meaning high in marbling (fat content). The pork belly looks fatty, and it just melts in your mouth. The spicy blood orange sauce helps to balance the dish, and crunchy asparagus for texture. The fries was double fried, however I expected to be more crispy.
Braised Kurobuta Pork Belly
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Marinated Red Miso Cod. The cod fish was well marinated with the right amount of red miso. The fish was flaky and tender. While I have to admit I don't like to eat eggplant unless they are crispy, I find Chef Ho manage to incorporate well the mushy eggplant with the crispy chips. The roasted pumpkin puree gave the slightly intense and sweet flavour to the dish.
Marinated Red Miso Cod
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For a sweet ending, we had Frozen Nougat. The soft texture nougat was mild in its sweetness was paired with refreshing lychee sorbet. The raspberry sauce which almost in dried state with strawberry and blackberry provide the balancing of acidity to the dessert. A nice ending to the meal.
Frozen Nougat
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I noticed all the dishes served with either micro herbs, flower petals or aromatics. While it does not provide a strong aroma to influence the dishes, the presence and subtle flavours mean a lot to the multi sensory experience when you are dining at Violet Herbs.
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Violet Herbs has two levels of dining area. On the first floor it has the purple violet theme, with the bar which served their signature herb cocktails feature prominently. On the second floor, the theme is more simple and natural. During the day, there will be lots of natural light came in from the windows to brighten up the room. Other than the semi formal dining experience here, Violet Herbs are suitable for corporate or private functions.
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Overall, I really enjoy my dining experience here. I think the decorations and lightings of the dining area are just right. The food are delicious and with a little bit more on tweaking the dishes, it will be excellent. Can't wait for my next visit here. Cheers!!

Thank you very much to Open Rice and Violet Herbs team for the tasting invitation.

For the complete Chubby Botak Koala dining experience, click / copy the below link.
http://www.chubbybotakkoala.com/2015/05/violet-herbs.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Dining Offer
Tasting Event
Recommended Dishes
Amuse Bouche of Beef Tender & saffron crusty bread
Mango Scallops
Parsnip Velouté
Parsnip Velouté - Up Close
Truffle Foie Gras
Truffle Foie Gras with oozing yolk
Yuzu Sorbet
Marinated Red Miso Cod
Frozen Nougat
Level4
167
0
For pictures and full review, pls visit:http://madamechewy.com/2015/05/06/violet-herbs/Occupying a 2-story shop house along Tras Street, Violet Herbs offers quality Modern European cuisine at wallet-friendly prices. The semi-formal fine dining restaurant is owned and run by husband and wife team, Chef Edward How and Danni. Chef Edward has 19 years of culinary experience, and held executive roles in the kitchens of Restaurant Ember and The American Club Singapore. Violet Herbs differentiates itse
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For pictures and full review, pls visit:
http://madamechewy.com/2015/05/06/violet-herbs/

Occupying a 2-story shop house along Tras Street, Violet Herbs offers quality Modern European cuisine at wallet-friendly prices. The semi-formal fine dining restaurant is owned and run by husband and wife team, Chef Edward How and Danni. Chef Edward has 19 years of culinary experience, and held executive roles in the kitchens of Restaurant Ember and The American Club Singapore. Violet Herbs differentiates itself with the extensive use of herbs in all its dishes and signature cocktails. The establishment even has a herb garden on the rooftop.

We dined on the first level, a space with clean lines and purple tones, exuding easy-going charm. The second level features neutral shades of brown.

Dinner started with an amuse bouche of Beef Tender with Madeira Sauce and warm Saffron Bread.

Kindly note that the following dishes are in tasting portions.

Nesting on a bed of Parsnip puree, the Mango Scallops had a smokey touch. Decorated with mango gel and micro herbs, the appetiser was spruced up with mango salsa and potato chips. The combination of sweet and savoury in this dish were expertly balanced.

There is something intrinsically satisfying about this bowl of Parsnip Veloute -an intense and velvety soup of parsnip, crumble and herb oil. Hidden beneath the depths, lie chucks of fresh, succulent Sri Lankan Crab Meat. Superb!

Ah decadence! The Truffle Foie Gras came with a golden one hour poached egg, summer truffle, cepes reduction and shiso cress. A jab with a fork unleashes a river of sunshine. The beautifully poached egg did a good job of toning down the richness of the melt-in-the-mouth Foie Gras. I recommend taking a bit of everything and let it mingle in the mouth-you'll be pleased by the medley of flavours.

While waiting for the mains, we had a glass of zesty Yuzu Sorbet to cleanse our palates.
Lying on carefully arranged asparagus sticks, the tender Braised Kurobuta Pork Belly was elevated with spicy blood orange sauce. Not only did I enjoy the aromatic meat, I also enjoyed the crispy homemade herb fries.

I dislike miso cod as previous experiences at other restaurants turned me off with the liberal use of overwhelmingly sweet miso. Chef Edward's Marinated Red Miso Cod pleasantly surprised with the light-handed use of the marinade, which highlighted the natural sweetness of the fatty cod. The side dish, almond eggplant, wasn't all that thrilling as it was too bland.

Gratify your sweet tooth with Frozen Nougat dessert, constructed with chewy frozen nougat, lychee sorbet, chocolate soil and crumble. Mixed berries offer a tongue-tingling contrast to the sweet frozen nougat.

Violet Herbs is here for serious business. Not only are items priced reasonably, execution and quality of food are not compromised. On weekdays, Violet Herbs offer 3-course set lunches and 4-course set dinners at $32+ and $48+ respectively. Their 6 and 8 course degustation menus are at $98+ and $128+. Excellent value!
Beef Tender wih Madeira Sauce
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Mango Scallops
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Truffle Foie Gras
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Truffle Foie Gras
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Yuzu Sorbet Palate Cleanser
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Braised Kurobuta Pork Belly
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Marinated Red Miso Cod
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Frozen Nougat
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-04-29
Dining Method
Dine In
Spending Per Head
$60 (Dinner)
Dining Offer
Tasting Event
Recommended Dishes
Beef Tender wih Madeira Sauce
  • Truffle Foie Gras
  • Parsnip Veloute
  • Mango Scallops
Level1
3
0
2015-05-05 37 views
Why Violet Herb? We asked Danni (the co-founder) about the name and she mentioned that there are very little herbs that are actually violet in colour so that’s what they aim to be - special and outstanding.Honestly, I’m not a fan of Violet Herb’s purple interior but it definitely suits its name and stands out from the surrounding cafes and restaurants at Tras Street. The cozy, candle-lit restaurant is sure inviting and not at all pretentious. Violet Herbs also has a dining space on the 2nd level
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Why Violet Herb? We asked Danni (the co-founder) about the name and she mentioned that there are very little herbs that are actually violet in colour so that’s what they aim to be - special and outstanding.

Honestly, I’m not a fan of Violet Herb’s purple interior but it definitely suits its name and stands out from the surrounding cafes and restaurants at Tras Street. The cozy, candle-lit restaurant is sure inviting and not at all pretentious. Violet Herbs also has a dining space on the 2nd level and it boasts a homely brown and white décor with huge windows.
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We were served amazing saffron bread with the beef amuse-bouche. I’m not a fan of bread at all, but this – give me more of it please, it was so fragrant. (Maybe it tasted extra good because lunch was already digested hours ago.)
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Moving on the appetiser – Mango Scallops. Mango and seafood, such a great combination. The sweetness from the mango gel and savoury parsnip puree works really well together.
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Parsnip Velouté with fresh Sri Lankan crab, edible flowers and drizzled with herb oil. I really enjoyed the texture and taste of the parsnip however, I could barely taste the crab.
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Next up, Truffle Foie Gras with an hour poached egg. Instead of a regular, runny poached egg, this one had a velvety texture. I absolutely love foie gras, eggs and truffle so this was easily the highlight of the tasting for me.
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Braised Kurobuta Pork Belly, with asparagus and spicy blood orange sauce with a side of herb fries. Even though the combination worked well for me, the pork belly wasn’t as tender as I thought it would be. It didn’t have the melt-in-your-mouth texture I hoped for.
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The last dish before dessert – Marinated Red Miso Cod. By this time, I was getting kinda full so it didn’t stand out as much to me. I would truly enjoy the cod if I was hungrier. The cod was marinated well and it still retained the natural sweetness of the cod fish. I didn’t like the almond and fried parsnip eggplant that came with it though; it left a tangy and uncomfortable aftertaste.
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Dessert was Frozen Nougut with lychee sorbet, plated
prettily with mixed berries and raspberry sauce. The crumble underneath the
nougat was slightly savoury. Love the sweet and salty combination!

That concludes my food tasting with Violet Herbs. Overall, I
truly enjoyed the tasting and every dish that was served. Violet Herbs offers fine-dining dishes at affordable prices so drop by and check it out soon.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • Truffle Foie Gras
  • Parsnip Velouté
Level2
8
0
Violet Herbs is a relatively new restaurant along Tras Street, which caught my attention from its name. Purple hues can be found in their space on the first level. If you are not used to it and wants a more neutral location for your gatherings or even corporate events, the space on the second level boost a more formal color setting. Why Violet Herbs you might ask? Interestingly, the couple shared with us that violet herbs are actually quite a rare breed of herbs. They wanted to stand out from th
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Violet Herbs is a relatively new restaurant along Tras Street, which caught my attention from its name. Purple hues can be found in their space on the first level. If you are not used to it and wants a more neutral location for your gatherings or even corporate events, the space on the second level boost a more formal color setting. Why Violet Herbs you might ask? Interestingly, the couple shared with us that violet herbs are actually quite a rare breed of herbs. They wanted to stand out from the crowd and be unique, hence taking after this name. They have cleverly incorporated various herbs into their dishes to enhance its taste profile. Also, they have their own mini herb garden at their roof top!

Set course meals or ala carte items are available at Violet Herbs. From what I have observed, prices seemed to be rather pocket friendly!! Set lunch starts from $32++, set dinner from $48++ (Mon-Thurs) and 6 course degustation from $98++. Menu available here: http://www.violetherbs.com.sg/menu/. Courtesy of Openrice, I was able to try a few of the dishes that Violet Herbs have to offer.
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Beef Tender and Saffron Bread

The amuse bouche for the day was Beef Tender with Madeira Sauce. Though it might be small in quantity, it was packed with flavors especially with the red wine sauce. The bread of the day was the Saffron Bread. It was unlike the usual plain breads that are served and it was rather memorable as it was a very rich and herb-y bun. At the same time, it shows how much effort was placed in the food being served!
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Mango Scallops

To start, we had the Mango Scallops with parsnip puree, mango gel, mango salsa and micro herb. Scallops make a very good starter, more so with accompanying ingredients that can bring out the sweetness. I appreciate the use of mango in this dish, as the slightly tangy taste worked very well with the freshness of the scallop. I love the mango salsa atop the scallops, as I bite into the juicy mango flesh against the scallop.
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Parsnip Veloute

Next, we had the Parsnip Veloute with fresh sri lankan crab, crumble and herb oil. This is a form of slightly thickened soup with a smooth consistency throughout. It is hard not to like it with the chunk of crab meat within! The sweet little touch of edible flowers also adds a classy tone to this soup.
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Truffle Foie Gras

The Truffle Foie Gras with one hour poached egg, summer truffle, cepes reduction and shiso cress was a combination of common favorites. I’ve got to say that the flowy egg yolk really stole the limelight here! Mix in the egg with the soy sauce base and you get a velvety gooey mixture. Coat it around the foie gras and it was definitely a delight. Thank you for putting 2 things that I like (foie gras & eggs) together and letting me have it at the same time!! Be assured that good quality truffles are used as the cost price was really high!
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Braised Kurobuta Pork Belly
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Marinated Red Miso Cod

Onto the mains, I had the Braised Kurobuta Pork Belly and Marinated Red Miso Cod. The pork belly came with asparagus, homemade herb fries, spicy blood orange sauce and micro herbs. It is one sinful dish for the ladies, but it is worth it when it’s delicious! While I thought the meat could be even more tender, the braise on the belly was to my liking! The other codfish main was my favorite of the night. Just look at the piece of beautiful cod! I have a personal preference for cod, and Violet Herbs really did a great job with it. The cod was nicely marinated, bringing out that creamy and sweet flavor of the fish at the same time. It was a main that I wish would not end that soon. Accompanying the cod on the plate is some almond eggplant, roasted pumpkin puree and mix herbs. I did not enjoy them as much as I do not take eggplant and pumpkin. It’s either you hate it or love it. In any case, I still finished them up as they’re healthy food for the body!
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Frozen Nougat with Lychee Sorbet

We ended our meal with the Frozen Nougat with lychee sorbet, raspberry sauce and mixed berries. Nicely plated with a minimalist touch as it was served on a wide white plate. Nougats are familiar to many and it can be tough and dry at times. Pairing it with the refreshing lychee sorbet was a good match!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-04-29
Dining Method
Dine In
Type of Meal
Dinner
Dining Offer
Tasting Event
Recommended Dishes
  • Marinated Red Miso Cod
  • Truffle Foie Gras
Level4
2015-05-01 51 views
Located amongst a row of shophouses at Tanjong Pagar, right below Acclaim House, is a hidden gem named Violet Herbs, donned in hues which reflect exactly that. It is a three-months' old restaurant serving Modern European cuisine with a fusion twist, with a New Age semi-fine dining concept.The ground level is done up in dreamy hues of violet - from the pale lilac walls to bright violet couches and cabinets, bar counters, reflected beautifully in the clear gilt mirrors mounted on walls - one feels
Read full review
Located amongst a row of shophouses at Tanjong Pagar, right below Acclaim House, is a hidden gem named Violet Herbs, donned in hues which reflect exactly that. It is a three-months' old restaurant serving Modern European cuisine with a fusion twist, with a New Age semi-fine dining concept.
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The ground level is done up in dreamy hues of violet - from the pale lilac walls to bright violet couches and cabinets, bar counters, reflected beautifully in the clear gilt mirrors mounted on walls - one feels all at once romanticized, royal-ized and relaxed. The polished steps are thoughtfully and elegantly lit by tealight candles, so one ascends with a dazed sense of mysticism to level two.
Beef tender with madeira sauce and saffon bread
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The Beef Tender with Madeira Sauce was exactly that - tender and smooth, beautifully flavoured with the sweet wine, complemented with crackling sprinklings atop. The Saffron Bread was resplendent with the bittersweet, hay-like flavour of this precious herb, tasting good even without any spread (of butter, in this case); it has a coarse but firm texture.
Mango Scallops
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Mango Scallops kickstarted the meal, an interesting orchestra of textures between the bouncy scallop and single crispy potato chip. The combination of sweetness and umami between the scallop, potato chip, mango gel and parsnip was an excellent flavours play as well, balancing the two elements with ever-slight hints of spices.
Truffle Foie Gras
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Following that, the Truffle Foie Gras was being introduced, another dish well anticipated, incorporating the goodness of one-hour poached egg, summer truffle, cepes reduction and shiso cress. The overall flavour was richly indulgent; only to be brought to another level altogether after the egg yolk sunk its golden form unto the concoction. The foie gras was buttery soft, melting in the mouth deliciously; the one-hour poached egg enabled the egg yolk to attain a suede-y texture instead of being runny.
Braised Kurobuta Pork Belly
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The Braised Kurobuta Pork Belly came aboard next, teamed with spicy blood orange sauce and mircoherbs, and served atop fresh asparagus. The smokey hints of the succulent pork was addictive; and the constrasting chewy texture against the quivering fatty parts made for a perfect bite. The baked and then double-fried homemade herb fries retained its crispy texture throughout the course; the herbal hints were exuded slowly and steadily.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/05/media-invite-dinner-at-violet-herbs.html
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-05-29
Dining Method
Dine In
Recommended Dishes
Beef tender with madeira sauce and saffon bread
Mango Scallops
Truffle Foie Gras
Braised Kurobuta Pork Belly
  • braised kurobuta pork
  • mango scallops
  • beef tender with madeira sauce
  • saffron bread
  • red miso cod
  • truffle foie gras
  • frozen nougat
  • yuzu sorbet