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



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Reviews at National Kitchen by Violet Oon Singapore

Reviews of good food at National Kitchen by Violet Oon Singapore

Located on the 2nd floor of National Gallery Singapore, National Kitchen by Violet Oon was packed on a weekend for lunch.

In the collage (from left - right, top - bottom):
Tau Hu Goreng ($9++)
Sayur Lodeh ($13++)
Buah Keluak Ayam ($23++)
Dry Laksa ($22++)
Kuay Pie Tee ($17++)
Chap Chye ($15++)
Beef Rendang ($23++)
Kueh Beng Kah ($9++)
Pineapple Upside Down Cake ($12++)

The portions here are small, but super delicious, so the Bui Bui in me does not mind. Efficient & friendly service, & I love the ambiance & decor too. My favourite dishes are a toss-up between Buah Keluak Ayam, Beef Rendang, & Sayur Lodeh. I cannot choose. YOU CANNOT MAKE ME CHOOSE, I will want to eat all with a nice bowl of Jasmine Rice ($1++) so I can maximize all the zhup.

Desserts weren't particularly special, just stick to the mains if you have limited stomach space. Then again, portions are small, .... ... Up to you lah.

πŸ’³ Accepts credit cards
🌬️ Air conditioned seats only
πŸ–₯ Accepts reservations - I used Chope
πŸ“Ά WiFi available (National Gallery)

Another highly reviewed order. This traditional
tapioca cake drizzled over with Gula Melaka and served with coconut cream was such a delight. Quite fancy for a kueh that one might buy from a Nyonya Aunty - but this is no ordinary kueh. The tapioca's texture was smooth, but not so smooth that it has no bite to it - it was almost pudding-like. This subtley flavoured kueh was well complemented by the smoky sweetness of the Gula Melaka and the richness of the coconut cream.

πŸ‘πŸΌπŸ‘πŸΌ More please.

This dessert was my childhood. The sponge cake was super light and oh-so-buttery, topped with a caramelised pineapple ring. The cake sits in a pool of a butterscotch milk sauce - reminding me a bit of tres leches.

πŸ‘πŸΌ So good!

If my dining room looked like National Kitchen, I'd have made it in life. The floor tiles (#ihavethisthingwithfloors), high mirrored ceilings, booths with tufted upholstery = 😍.

We were really excited about this order, as it has had rave reviews - and I now completely understand why. When served I thought it looked like a plate of tomato based spaghetti. Na uh.

This dish packs quite a punch. With the laksa reduced to a sauce - it was intensely prawny, spicy and freaking tasty. It's quite rich and with all the other delicious things on the menu, this would probably be a good one to share. Also, if you can't handle your spice - you may not be able to handle this. Then again, if you can't handle your spice, you may not be able to handle most of the best things on the menu.

πŸ‘πŸΌπŸ‘πŸΌ 🌢

☺️ True enough, the food was πŸ€€πŸ‘πŸ» .
This Hakka abacus seeds was the main reason for him to choose @violetoonsingapore. He definitely knows my tastebud well!😁 We also tried the Buah keluak ayam with nasi lemak rice (so good!), turmeric wings, tauhu goreng and a tapioca cake. Swipe left for more!
Overall, an awesome experience here. Love the food & ambience. ❀️

Dry laksa❀️
How could the thick beehoon coated with spicy fragrant laksa be so springy??!
It was so addictive ❀️

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 πŸ‡ΈπŸ‡¬ 178 957
Tel ☎️ : 9834 9935
Open πŸ’ˆ :
Lunch : 12pm - 2.30pm
Hi Tea : 3pm - 5pm
Dinner : 6pm - 10.30pm
MRT πŸš‡ : City Hall (NS25/ EW13)

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

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!

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

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.

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

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

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!

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!

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