1
0
0
Telephone
6468 5430
Introduction
Violet Oon made her name as a food columnist in the late 1980s and was later appointed a food ambassador by the Singapore Tourism Board. Violet Oon's Kitchen is a local bistro with a twist. The menu has a mix of western, local and Peranakan cuisine.
continue reading
Opening Hours
Today
11:30 - 22:00
Mon
Closed
Tue - Thu
11:30 - 22:00
Fri
11:30 - 23:00
Sat
10:30 - 23:00
Sun
10:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
This is my ‘Place To Go’ for modern Singapore cuisine. Located along Bukit Timah Road, near Old Holland Road, you can get there easily if you are driving/ taking a cab.Violet Oon is Singapore’s very own ‘Celebrity Chef’ and has many a cook book written by her.With a restaurant, its now possible to eat food cooked according to her recipes.I came for dinner recently with my colleagues and were in for a treat.Here are the highlights of my meal:- Dry Laksa ($22): Fresh rice noodle tossed in Vio Laksa pesto with prawns, tau pok and bean sprouts. The dry version of the traditional laksa that you usually have. The sauce is thicker and creamier, and it was nice!- Buah Keluak Pasta ($24): This was my favourite, where you get Buah Keluak that’s been infused with spices, minced prawns, chilli padi and coconut milk tossed in with spaghetti. A modern fusion pasta that you must order!- Ngo Hiang ($15): Deep fried fresh prawn, crab meat, pork and water chestnut rolls seasoned with five-spice powder and wrapped in bean curd skin. The fillings were substantial and went well with the sweet sauce that came with the dish.- Tauhu Goreng ($15): Fried bean curd with julienne cucumber and bean sprouts topped with peanut sauce. The bean curd were nice. Wished the bean sprouts were cooked, so that they don’t taste raw.- Sambal Bendi ($9): Poached lady’s fingers in a spicy and tangy dried prawn floss paste. The prawn paste were slightly tangy and went well with the lady’s fingers.- Garam Assam Fish ($23): Spanish Mackeral fillets n a spicy and sour gravy with pineapple slices and lady fingers. I loved the sauce. Full of ‘rempah’ (spices) that you can taste with each spoonful of gravy. However, my dinner group finished all the fish before I could sample it… So have to try this next time.- Desserts- Pulut Hitam with Vanilla ice cream: Interesting addition of glutinous rice in the black glutinous rice made this dessert unique. It’s the modern version of the traditional hot pulut hitam that you find elsewhere.- Kuay Beng Kah (Tapioca Cake) with gula melaka and coconut cream: Traditional nonya kueh, that’s made into a cake and served as a slice. Served warm and drizzled with gula Melaka and coconut cream, it was divine!- Bread and Butter Pudding with Whisky and Custard Sauce: The first thing that ‘struck’ me was the whiff of whisky from the sauce which the bread and butter pudding was drenched with. The whisky and custard sauce gave the dish a whole different flavour, compared to the ones you have had before.The restaurant is done in a modern setting, and offers a great ambience and nice place to chill out with friends and family.
continue reading
You may be interested in