1 St Andrew's Road
#02-01 National Gallery Singapore
Singapore 178957

11:00am - 03:00pm
05:30pm - 11:00pm

11:00am - 03:00pm
05:30pm - 11:00pm

11:00am - 03:00pm
05:30pm - 11:00pm

11:00am - 03:00pm
05:30pm - 11:00pm

11:00am - 03:00pm
05:30pm - 11:00pm

11:00am - 03:00pm
05:30pm - 11:00pm

11:00am - 03:00pm
05:30pm - 11:00pm



Reviews at National Kitchen by Violet Oon Singapore

Reviews of good food at National Kitchen by Violet Oon Singapore
Fish Head Curry

Fish Head Curry (S$42++)
Available at @VioletOonSingapore in @NationalGallerySingapore
The serving looked small but it packed lots of meat in it. The version served here was in Indian cooking style which packed a punch in spiciness, but one got used as you ate more.
Best make reservation before coming. The place was packed for lunch even when it was a Friday.
National Kitchen by Violet Oon
Address 🏠 : 1 St. Andrew's Road, # 02-01 National Gallery Singapore (City Hall Wing), Singapore 🇸🇬 178 957
Tel ☎️ : 9834 9935
Open 💈 :
Lunch : 12pm - 2.30pm
Hi Tea : 3pm - 5pm
Dinner : 6pm - 10.30pm
MRT 🚇 : City Hall (NS25/ EW13)

☕️ A nice ending to my birthday staycation at The National Kitchen by Violet Oon's.

Singapore High Tea SGD 56++ for two, includes traditionally brewed coffee or specially hand-blended tea from The Singapore Tea Company.

At the National Kitchen by VO, expect a tea set of Peranakan food presented with a foreign twist, like Otak and Buah Keluak on crostini, Hae Bee Hiam sandwich and Kueh Beng Kah cubes served in a dessert cup.
Frankly, there are hits and misses in the set, but if you want a place where you can enjoy beautifully presented Peranakan food with local coffee in a classy and intimate ambience at a price that will not break your bank account, this will be it.
After the tea, you can also take a walk around our National Gallery (free entry for Singaporeans/PR) and enjoy a nice evening view of Padang and beyond on the Padang deck (National Gallery, City Hall Wing, Level 6)
#freewifisg by National Gallery

Tried many renditions of dry/fried laksa (pasta, noodles etc) due to the never ending love for Laksa that I would want to get it in any ways I could.

And this has got to be one of the best! It is really just literally the dry version of laksa! This Dry Laksa ($22) uses thick bee hoon, which gives it that super springy, chewy texture that has the ability to soak up all the flavours from the laksa sauce! The flavour on its strand was intense and really lemak!

Meat that pulls apart easily: checked.

Consistency of the rending paste hitting all the right spots: checked.

Rempah from the spices soaring through the sedap scale: checked.

If there is one meat dish that you have to order when at National Kitchen for a meal, it definitely got to be the Beef Rendang ($22). Tender beef shin were selected as the prime cuts for this dish and the meat was braised in a rempah mix flavoured with kaffir and bay leaves in a creamy coconut sauce. What was truly amazing was that there were very little remnant of fats and cartilage which you will commonly find when you order beef rending outside. What you will get instead are huge chunks of meat that has been simmering in a mouth-watering gravy that sure to make you go "shiok" when you have it with a bowl of rice.

Address: 1, St. Andrew's Road, Unit 02-01, National Gallery Singapore, Singapore 178957

Ngoh Hiang ($15) - yes, the price tag is not wrong.

But I have to say - best Ngoh Hiang in my life. It's the moment where you would shout - "shut up and take my money!" if you are brave enough to do so at the National Kitchen.
Savouring it bit by bit - the uber crisp bean curd skin that was super crisp yet without the greasiness, the chunky (not minced) chicken meat wrapped inside that gave it THAT bite - bouncy and tender, while the flavours of the prawn and crab slowly creep up at you. Loving how water chestnut is added for that crunch among all the meat. For additional flavour, dip into the sweet gooey sauce accompanying the dish, giving your Ngoh Hiang more dimension to its taste.
Everything here at the National Kitchen is made from scratch which definitely warrants the price tag.

A true innovative twist to our usual laksa dish as Chef Violet Oon transform this every-day comfort food into a dry version.

Using the same ingredients as the conventional laksa, fresh rice noodles were tossed in an uber-lemak laksa gravy concoction, created by Chef Violet herself, and topped with those gigantic prawns, tau pok and bean sprouts.

Chef Violet clearly elevated this Dry Laksa ($22) dish by putting a modern take on the preparation process. In true blue foodie fashion, this plate was wiped clean within minutes.

Address: 1, St. Andrew's Road, Unit 02-01, National Gallery Singapore, Singapore 178957

We came with high expectations.

In fact, very high expectations, given the long wait list, premium location and high accolades.
And we walked out four happy gluttons 🐷. Detailed reviews will be on Burpple across the next few days. Do keep a lookout for them!
#redang #laksa #curryfishhead #peranakanfood #peranakan #burpple #burppletastemaker #nationalkitchenbyvioletoon

Kueh Beng Kah ($9)

Served warm and with a pudding like texture, this kueh beng kah is easily a crowd pleaser! The softness of the tapioca cake was very alluring, what's more accompanied by that rich gula melaka syrup and coconut milk. The richness and sweetness just put a smile on our faces!

Pineapple Upside Down Cake ($12)

Light butter sponge cake with a baked canned pineapple ring and cherry on top, drizzled with a butterscotch sauce. Violet Oon's son shared with us this was a dessert commonly known in the olden days, and they would like to bring back such simple items to remind people flavors of the past. There is nothing too complicated here, but that sponge cake was SO FLUFFY that it amazed me. He shared that French butter was used and I would think that made the world of a difference. The sauce was on the sweet side, but complemented the sponge cake very nicely. Thank you for such a wonderful simple dessert that filled both my heart and tummy!

A nostalgic dessert that has the capability to make many reminisce back the yesteryears.

Explained by Chef Violet’s son herself, he told us that his mother’s inspiration in creating this dish dates back to the olden days whereby there were not many fanciful ingredients in the market and due to a lack of monetary resources, this particular dessert touched the hearts of many. Despite its simple outlook, the Pineapple Upside Down Cake ($12) is a true gem of Peranakan folklore. The dessert is made using a light butter sponge (French butter is used), topped with a canned pineapple ring that has been baked, candied cherry and served with a butterscotch sauce.

Nowadays, many places are confusing diners with the abundance and type of ingredients used in preparing a food item. Most of the time, the simplest things are the ones that are the most difficult to master. If you can get the basics right, your food will be able to shine on its own and you do not need to sugar-coat if further by adding inappropriate ingredients. Kudos to this dessert and the story behind it.

Address: 1, St. Andrew's Road, Unit 02-01, National Gallery Singapore, Singapore 178957

Quoting Burpple Tastemaker Julius, 'I Think The Best Item Here Has Got To Be In The Desserts'

And that came true for me. This Kueh Beng Kah ($9) stole my heart for its extremely pure and refined tapioca meat. With a consistency that is in between a kueh and a bread pudding, this Kueh Beng Kah is so luxuriously soft and smooth. Drenched in an incredibly thick and rich Gula Melaka sauce that is easily balanced out by the freshly squeezed coconut cream on the side, every mouthful felt like an indulgence.

National Kitchen sits on the 2nd level of National Gallery of Singapore. Nearest train station being City Hall MRT.

Bigger Version Of Pineapple Tarts...

Which means even greater happiness. Supposedly an old school dessert, this Pineapple Upside Down Cake ($12) consists of a light buttery sponge cake, with a charred pineapple and cherry on top. Made with French butter, the sponge cake was as buttery as it was fluffy, I made sure I took bigger spoons of it every time I sunk my fork into the cake. Drenched in a vanilla butterscotch, this cake may seem too sweet for some, but I thought the sweetness is nicely balances out the buttery cake!

Beef Rendang ($22)

Beef shin stewed with a rich and velvety coconut curry. A well blended sauce of the various spices is what makes a beef Rendang complete — smooth on the throat and flavorful to the tastebuds. You'll have no problem finishing up your rice!

Dry Laksa ($22)

Thick beehoon tossed with Violet's laksa gravy —
so much hae bee and umami in this one! Though there was no laksa gravy, this tasted very very close to a real bowl of laksa. This was accompanied by some prawns, fish cakes and bean sprouts which were ordinary. But, the focus here is definitely that concoction of laksa spice.

Ngoh Hiang ($15)

Deep fried beancurd skin rolled with prawns, shredded crabmeat, chicken and water chestnut seasoned with five spiced powder. The filling is made of chunky pieces of the ingredients which gives you a satisfying crunch into it, instead of them being all mashed up. The ngoh hiang is also double fried, which made it extra light and crispy!

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