Before we began proper, we were served a complimentary Amuse Bouche of the day and Saffron Roll made by the chef himself. The bread was memorable with its pleasant infusion of herbs, making for a good start to the meal.
Another dish worth a mention would be the Lobster Cappuccino & Brandy ($14+). The lobster is as chunky as the stock is thick, and with its undertones of red wine and cognac, the soup is a rich and heady concoction.
For our mains, we had the Marinated Red Miso Cod ($33+). The flesh was of course, smooth and buttery. But while the sweetness of the cod was still apparent, I found the marinated flavours of miso and beetroot to be slightly overpowering. Nonetheless, this remains one of the more popular dishes at Violet Herbs, so patrons with an inclination towards stronger flavours may find this to their liking.
We also had the Sous Vide 48-Hour Wagyu Beef Cheek ($32+), which was so gelatinous it wobbled when we moved the plate. The beef has also been described as “fork-tender” and yes, they really mean it this time – I could easily separate the soft, pliable meat with my fork and with minimal effort.
For me, the Roasted Lamb Rump ($32+) was champion of the day – sous vide with olive oil, butter, and rosemary and lightly pan-seared, it was juicy, savoury, and most agreeable to the palate. The accompanying sides stand out in equal proportion; creamy sweet corn and sautéed baby spinach worked well with the lamb, resulting in a perfect contrast.
To end off, we were further spoilt with Chef Hoe’s home-made Frozen Nougat ($14+), which came with raspberry sauce, mixed fruit, and lychee sorbet. The elements of this atypical dessert mingled to form a sensation that is close to euphoric, earning it a well-deserved spot on the menu. Violet Herbs, 81 Tras Street, Singapore 079020 See also: Best fine dining restaurants in Singapore Most popular restaurants at Tanjong Pagar
Written by Mandy How