Violet Oon Singapore at Dempsey blends Chinese and Malay cuisines, highlighting a collection of traditional Singaporean and Peranakan dishes—ranging from beloved classics to rare heirloom recipes
Violet Oon has opened her third restaurant at Dempsey, joining her existing locations at ION Orchard and the National Gallery. It feels like a homecoming for the founder, who fondly recalls that in 1976, she was invited to serve as choir mistress for the Singapore Armed Forces’ Music and Drama Company, which was based in Dempsey.
With her passion for storytelling, Violet Oon Singapore at Dempsey offers a culinary journey into the rich flavours and traditions of Peranakan culture, mixing history with authentic flavours. This is Oon’s way of preserving her heritage through dishes long forgotten from our collective memory.
Our journey to the restaurant is peppered with hints of Peranakan heritage as we are greeted with the signature black, gold, and emerald green palette, complemented by a collection of original antique Nyonya tiles, curated over the years from redeveloped Peranakan homes.
The menu celebrates Singapore’s food heritage, rooted in traditional dishes while showcasing carefully sourced ingredients that highlight native flavours and seasonal produce. One dish that has nearly vanished from modern tables is Hati Babi Bungkus—crispy, deliciously sinful deep-fried balls of pork liver wrapped in pig caul. To best describe this dish, it can be likened to French Andouillette or pork sausage made from intestines.
Another rare find is Nasi Ulam, a unique salad made of eight finely chopped leafy herbs such as turmeric, basil leaves, winged beans, and more, tossed with rice and chili paste. Most of these herbs are cultivated within the restaurant’s grounds, designed to showcase the flavours of Singaporean and Peranakan cuisine.
Guests are encouraged to explore, touch, and smell native herbs and spices such as torch ginger (bunga kantan), blue pea flower (bunga telang), wild betel (daun kadok), raja ulam, and daun kemangi—ingredients that bring the dishes to life. By highlighting these vibrant components alongside native fruits like sour belimbing and young jackfruit, the restaurant honours Singapore’s roots and biodiversity through its food.
End the meal on a sweet note by indulging in Roti Jala with Banana Pengat—a reinterpretation of the savoury dish traditionally served with curry. Here, delicate lace crêpes are paired with a rich banana sauce simmered in coconut milk, gula melaka, and fragrant pandan leaves.
Oon’s tribute to local heritage extends to her beverage menu as well, where each drink tells a story and complements the bold, aromatic flavours of her Nyonya menu. Every cocktail features a memorable name and backstory. For example, Emerald Lane, paying homage to the colourful shophouses of Emerald Hill, combines fresh honeydew melon, delicate pear eau-de-vie, and tea.
Temasek Cooler, named after the Malay word for “town by the sea,” is a refreshing blend of Mancino Secco vermouth, botanicals like lemongrass, sage, oregano, and Mediterranean herbs, finished with pineapple juice.
Tekka Spice is an ode to the bustling wet market where home cooks and chefs shop for fresh ingredients. The drink combines a tangy yogurt base with an unexpected mix of sarsaparilla and spiced orange.
Oon, a doyenne of Peranakan cuisine and recipient of the 2019 Lifetime Achievement Award for Outstanding Contributions to Tourism, says, “My lifelong mission has been to curate, celebrate, and preserve our cuisine. My family and I look forward to welcoming you to our table—to share the stories and flavours that define our heritage and identity.”
