There’s one thing quietly cinematic in regards to the Violet Oon Singapore restaurant at Dempsey Hill. It may be the rustle of tropical leaves underfoot or the way in which vintage Peranakan tiles catch the daylight. Then there are the personal eating rooms—decked out in chandeliers, carved wooden and polished tilework—that really feel tailored for ministerial dinners or energy lunches. However largely, it’s the vibe. The area seems like a love letter to heritage. Not dusty or dated, however polished and alive with tales—the partitions are lined with black-and-white photographs of Oon’s vibrant life.
At over 6,000 sq. toes, that is the celebrated chef’s most expansive idea to this point. Suppose black, gold and emerald inexperienced interiors wrapped in old-world magnificence. However the heartbeat of the area comes from the tales on the plate. The newly refreshed menu is an ode to Singapore’s storied culinary heritage, highlighting dishes not often seen outdoors conventional Nyonya kitchens.
To whet the palate, begin with the Kerabu Kacang Botol ($18), a crunchy tangy salad made with crisp winged beans tossed in a lightweight sambal belacan dressing with dried shrimp and toasted coconut.
Supreme for sharing, the Nasi Ulam ($48), an fragrant rice salad, arrives on the desk like a bit of jewel-toned tapestry. Eight varieties of herbs (some taken from the outside edible backyard) are julienned so finely they appear like confetti, and tossed with shredded fish, prawns and fragrant coconut kerisik.
Pair this with Gulai Nangka with Prawns and Salt Fish ($28); a favorite of Oon’s, that includes tender younger jackfruit simmered in a turmeric-infused coconut gravy, enriched with salted fish for deep umami, and succulent prawns for added chunk.
Meat lovers should attempt the Daging Panggang Sambal Hijau ($69), a dish filled with smoky flavours and warmth. It contains a tender and juicy 200-day grain-fed Black Angus rib-eye, grilled to perfection and topped with a spicy inexperienced sambal and crispy garlic chips.
One other must-have is the Hati Babi Bungkus ($24), that includes delicately wrapped spheres of moreish pork liver, fried till golden brown; tender, earthy and unapologetically conventional.
To clean it down is a brand new cocktail programme drawing from the Peranakan larder and spun into pleasant libations designed to not overshadow however to amplify the dishes. When you’ve got area for dessert, the drinks would pair completely with Coconut Delight ($16), a refreshingly mild coconut jelly that’s topped with contemporary coconut flesh, coconut ice cream and shaved gula melaka.
Whether or not you’re right here to deep-dive into Singapore’s culinary roots or simply need to impress your dad and mom with a meal that hits nostalgic and elevated in a single sitting, Violet Oon’s Dempsey outpost is the place heritage meets coronary heart.
Violet Oon Singapore at Dempsey Hill is at 7 Dempsey Highway, #01-05, Tel: 9834 9935.
This text was first seen on She sg.
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