Violet Oon’s Kitchen – Dinner

I hardly venture into the west of Singapore because it is inconvenient and few things are really that good to justify the effort and time. The original plan was to dine at National Kitchen in National Gallery – central of Singapore and way more convenient to access, but it was fully booked way in advanced. The menu at both outlets are similar, only slightly different, so Bukit Timah was the back up plan. But after trying Violet Oon’s Kitchen, I’ll say that the effort is worth it and I wish I discovered her food earlier!

P1190439 (750x1000)

The restaurant in Bukit Timah is very small, think 1 shop house unit, but it was designed very nicely and it feels just like a proper restaurant with adequate space and classy ambiance.

P1190395 (1000x750)

Mini kueh salat beautifully cut into round circles.

Tip: order this at the beginning to be served later because it may run out by the time you want to order dessert.

P1190379 (1000x750)

Kuay Pie Tee – $17.00++
Julienned bamboo shoots and turnip poached in prawn bisque served in deep fried “top hat” topped with prawn, chilli sauce and a sweet fruit sauce

P1190391 (1000x750)

Nice! But I probably prefer IndoCafe‘s.

P1190371 (1000x750)

Coronation Chicken in Wantan Leaf Cup – $9.00++
Diced chicken in creamy curry sauce with golden raisin chutney

This was a bit on the sweet side and the chicken was served cold. Serves as a nice appetizer.

P1190375 (1000x750)

Sio Bak Kiam Chye – $9.00++
Roasted pork, salted mustard greens, dried chilli with fresh mustard greens in a nutmeg perfumed broth

P1190376 (1000x750)

Pong Tauhu Soup – $11.00++
Prawn, pork and bean curd dumplings in a Nonya home made prawn bisque with julienned bamboo shoot

The soup was so good.

P1190404 (1000x750)

Sambal Bendi – $8.00++
Lady’s fingers in a spicy and tangy dried prawn floss paste

The lady’s fingers were served cold and crunchy. The chilli paste was good.

P1190399 (1000x750)

Sambal Eggplant – $12.00++
Wedges of fried eggplant topped with a spicy and sour sambal sauce

P1190400 (1000x750)

Ikan Goreng Chilli – $19.00++
Fried red snapper topped with a spicy fragrant chilli padi garlic rempah

At this point I’ve tasted so many types of chilli and this one is one of my favourite. The fish was perfectly fried too.

P1190405 (1000x750)

Beef Rendang – $23.00++
Tender beef shin braised in a melange of spices flavoured with kaffir and bay leaves in a creamy coconut cream sauce

One of the best rendang. The gravy was perfect and the beef was tender enough.

P1190407 (1000x750)

Buak Keluak Ayam – $23.00++
Classic Nyonya spicy and tangy chicken stew and buah keluak nut infused with fresh root spices of lengkuas and turmeric

I don’t usually fancy this dish but this version was better than usual. There was a lot of gravy and I liked it.

P1190410 (1000x750)

Dry Laksa – $22.00++
Fresh rice noodle tossed in Violet’s laksa gravy topped with prawns, tau pok and bean sprouts

The flavours were strong and good but still it was very similar to 327 Katong Laksa’s. In a way it wasn’t super unique.

P1190434 (1000x750)

Mini Kueh Sarlat – $10.00++
Steamed pandan custard layered on glutinous rice

It’s pretty and it’s good, but definitely more expensive than kueh shops.

P1190435 (1000x750)

Kueh Beng Kah – $9.00++
Grated tapioca cake topped with gula melaka syrup and coconut milk 

This item is not on the usual menu and was offered a s a special, but it is a regular item in their other restaurant, National Kitchen. It was my first time trying kueh beng kah and it was very good!

Most of the restaurants recommended on my blog are foreign cuisine because most of our local cuisine aren’t really available in restaurants. But I’m glad I’ve found one that is good and worthy of Michelin stars in the upcoming Michelin guide! I think this could be the best restaurant in Singapore, for local food.

I love how effort has been put into every dish, the decor and efficiency of the place. I did not have to wait long for the food despite how full the restaurant was and there was ample staff giving attention whenever I needed something (like water, when the food gets too spicy).

Peranakan food is not easy to prepare because creating a paste or gravy takes so many ingredients and so much effort – and they have so many. And all tastes great!

Food: 9/10
Ambiance: 9/10
Value: 8/10
Overall: Excellent food, lovely ambiance. Highly recommended

Violet Oon’s Kitchen
881 Bukit Timah Rd
Singapore 279893

Tel: 97813144

Tues – Sun:
12pm – 3pm
(last order 2:30pm)

6pm – 10:30pm
(last order 9:30pm)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s