Violet Oon Singapore’s fourth outlet shines the spotlight on British colonial cuisine.
Violet Oon Singapore has just rolled out its fourth restaurant, a 100-seat brasserie with a retail shop, at ION Orchard. As with the other three outlets, each boasting a distinctive concept—the first outlet at Bukit Timah is Peranakan; the one at National Gallery celebrates Singapore’s fine flavours; while the Clarke Quay branch pays tribute to the enclave’s origins of The Satay Club—the latest addition to the group highlights British food as interpreted by the early Hainanese chefs of Singapore.
“We are energised as we evolve and delve deeper into the culinary soul of Singapore. In our pursuit of the Singapore food story, we continue to discover more exciting Singapore culinary concepts and flavours that we want to showcase and share,” says Violet Oon.
Notable highlights include the Hainanese pork chop ($34), oxtail stew ($42), and beef hor fun ($26). We love how the team puts a modern spin on classics, using different ingredients to give the dishes a unique twist. For instance, the Hainanese pork chop features Kurobuta pork loin crusted with a cream cracker crust instead of the usual breadcrumbs, and the oxtail stew is elevated with a brandy reduction. If you’re looking to try something special, order the Mulligatawny soup ($15), a rarely seen British East Indian dish comprising a mild creamy curry broth, bursting with a myriad of spices along with moreish chicken bits and rice.
Alongside these hybrid dishes, diners can indulge in favourites such as the ngoh hiang ($17), kuay pie tee ($17), ayam buah keluak ($23) and chicken satay ($15).
Desserts are memorable, especially the pandan gula melaka cake with coconut crunch, boasting a light and airy sponge cake infused with fresh pandan juice with alternating delicate layers of gula melaka crunch, desiccated coconut tossed in a gula melaka syrup, and a classic buttercream frosting.
The Retail Experience
The retail shop, located at the entrance of the restaurant, offers an extensive collection of baked goods like cakes, financiers and cookies. Beautifully packaged in elegantly designed boxes that are great for gifting, there are cashew, sugee and gula melaka cookies (from $16), as well as handmade pineapple tarts ($28) and jars of nonya kaya ($12.50). The cake counter offers scrumptious treats like financiers ($28 for 10), rum balls ($10 for three), coconut candy ($3 each) and gula melaka rum cake ($40).
Other cake flavours like the coconut, horlicks, pandan gula melaka, pineapple gula melaka, carrot and black forest, can be ordered in advance.
#03-22/28/29, ION Orchard, 2 Orchard Turn.Tel: 9834 9935