Violet Oon Brings Back A Taste Of Old-School Singapore With Return Of Hainanese Classics
Content: Michelle Ng
Our favourite Peranakan restaurant Violet Oon always impresses us with their Peranakan flavours and iconic dishes, and their latest additions do not disappoint. This March, Violet Oon is bringing back memories with some Hainanese mainstays and will be debuting a new dessert trolley stocked with the restaurant’s signature cakes.
Diehard fans will notice that the Hainanese Pork Chop and Shepherd’s Pie from the restaurant’s early days are back on the menu, and are a nod to the Western flavours interpreted through the lens of Hainanese chefs during the British colonial era. The Hainanese Pork Chop is a hefty chunk of meat, and unlike first impressions, it was moist and juicy to the bite, paired with a house-made tomato reduction. The Shepherd’s Pie is a more homely affair, with slow-braised minced meat soaked in rich gravy and topped with creamy mashed potatoes, and a side of refreshing salad.
Adding to the Perenakan signature is the Nyonya Mah Mee, with silky bee hoon noodles in a rich umami broth, and comes with Violet Oon’s signature sambal belachan, crispy pork lard, and a too small portion of Mah Mee Rojak for a touch of complex flavours. If you’re more of a rice person, go for the Nasi Goreng Udang – a fragrant fried rice with just a touch of wok-hei, prawns, egg and hae bee. Other new dishes include Crispy Kurobuta Pork Fingerlings and a plant-based rendition of her rendang with Meatless Meatballs Rendang.
As always, wrap up your meal at Violet Oon with a dessert, whether it’s their signature Nyonya kuehs or a slice of sweetness from the upcoming dessert trolley. We like the Violet Oon Pineapple Tart cake, a tangy pie-like cake filled with pineapple jam, or the Coconut Delight, a refreshing coconut jelly topped with fresh coconut flesh and coconut ice cream that balances out all the spicy and flavours from your mains.
The new menu dishes are available exclusively at Violet Oon ION Orchard outlet
