Sprawling 6,000 square feet, Violet Oon Singapore @ Dempsey Hill has opened its doors. Decorated with Peranakan tiles much like her other venues, we were taken for a walk outdoors to see the herb garden.
Amidst lush surroundings, I looked forward to having the winged bean salad as a starter with lime dressing, sambal belacan, dried prawns topped with toasted coconut.
Noticing the white bead chandeliers that hung regal as I stepped in to an open, well-laid-out space, it was typical of Violet Oon. Stylish and understated. Having always enjoyed her food, I was pleased the see a rather different menu await us.
Thoughtfully crafted were cocktails to complement Nyonya cuisine that we were about to devour. Each drink came with a story. Tekka Spice adding punch akin to Little India’s bustling market, a base of tangy yoghurt, sarsaparilla, spiced orange and vanilla. This certainly prepped my taste buds for what was to come!
Spiced pork liver, a coriander aroma had me worried initially but extremely satiated after a mouthful. It was after all, a dish reserved for grand feasts. I could see why.
Mocktails too were available for those who prefer no alcohol at lunch. Tempered with tamarind, lime, a hint of chillies, so many local flavours to choose from.
Violet joined us for a chat. She mentioned her early days as a journalist, inspired by meaningful stories, curious about the world. This mindset took her from challenge to challenge.
Lucky to have had children who saw the opportunity to leave a legacy behind, her children run Violet Oon Singapore @ Dempsey Hill restaurants today while she ever so cleverly, embeds Peranakan culture in the lives of her grandchildren.
As mains were served with rice, the jackfruit and prawn curry with saltfish added umami flavours. This was unique, a stunner. In fact, I loved all three mains: the Barramundi with pineapple dressing and steak with green chilly dressing.
Savouring each dish on its own with a bit of rice, I felt these were really worth coming back for. Many of us felt our bodies heat up as green chillies took heat to another level. Faces red and a hot flush later, we turned to each other to realise it was the chilly….phew!
Barramundi was grilled to perfection, crispy skin and soft flesh meshing so well with spicy sour topping. Simply divine! I have to say if you asked me for a favourite, I wouldn’t be able to pick one. They were all so good.
I was glad to see a cool coconut dessert end this culinary trail. Coconut in so many ways – flesh, jelly, ice-cream, it was the perfect end to a glorious meal.
Violet Oon Singapore @ Dempsey Hill has been a destination for all our international visitors for many years. To the ones who have been before, they want to go again. For first timers, they ooh and aah as they enter and then experience the food journey.
It becomes a regular for locals and visitors, so easily, so naturally.
Violet began writing recipes in the newspapers so many years ago. I loved her statement “As journalists we were well placed not to grow old too young” It was so profound.
Reinvent yourself to stay current - change your house, your job, anything that you feel needs a change. Her belief rings true for me. I loved this cheeky, wise lady. She was truly living life out…
a. 7 Dempsey Rd, #01-05, Singapore 249671
fb. www.facebook.com/VioletOonSingapore
