On Monday afternoon, I had the kind of work day lunches that sends you into food coma gladly for a special occasion. That afternoonViolet Oon was mostly filled for clear reasons - an established brand name for Peranakan food in Singapore at an iconic location with a beautiful cosy ambience.

The strong suite of Violet Oon has to be the myriad of sauces and gravies going with each dish from starters to mains. Where should I begin? From the common Tahu Goreng you’d be amazed for it tasted like one of the best you’d find with a generous serving of the signature sweet and tangy peanut sauce. Then the spicy chinchalok sambal for chicken wings and no one leaves without the beef rendang in its memorable blend of thick spiced coconut milk.
Today I also tried the assam fish for the first time and it joins the echelon of the best dishes here, the tangy gravy with soft and well handled red snapper meat is something you’d reach out for repeated servings.
Other first times include the chilli udang goreng and meatless rendang, the former I’d skip and the latter is a nice alternative if you want to go vegetarian.
For those who do not have the acquired taste of enjoying Buah Keluak, the Ayam Pong Tay becomes a good option with another good white bean gravy.

While the flavour party could have stopped there, the boss loves desserts and we get to try 4 out of the 5 on the menu. I’d like to think I know my cakes and kuehs well; and I found the Kueh Beng Kah and pineapple upside down excellent but the gula Melaka tea cake second class to the formers. As for the classic Pulot Hitam, you’d happily part with you $13 given the context.

Now I’m sure you’d agree food coma wasn’t an understatement!

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