The doyenne of Singapore cooking, Violet Oon, is on a roll. She is opening a fourth restaurant, a 100-seat brasserie with a retail store, at Ion Orchard.
Violet Oon Singapore will open in mid-October in a gazebo on degree three. The 2,700 sq ft area will serve meals from colonial instances. Dishes will embody British meals interpreted by Hainanese cooks, reminiscent of oxtail stew, Hainanese pork chop and hen pie. Alongside these hybrid dishes might be favourites reminiscent of satay and hen rice, and Peranakan choices like kueh pie tee, dry laksa and beef rendang. The 69-year-old’s Shepherd’s Pie, a favorite when she bought it at Takashimaya Food Hall years in the past, will even make a comeback.
There might be a retail store promoting pineapple tarts, cashew cookies, kaya and calamansi jam, produced in a central kitchen in MacPherson.
Breakfast, excessive tea and weekend brunch will even be served on the all-day restaurant.
This new undertaking – by Ms Oon, her youngsters Tay Yiming and Tay Su-Lyn, along with business companion Manoj Murjani – mines part of Singapore’s meals heritage not coated by her different eating places.
Violet Oon Singapore in Bukit Timah serves Peranakan meals, National Kitchen by Violet Oon on the National Gallery Singapore serves Peranakan meals and Singapore favourites reminiscent of chilli crab and fish head curry whereas Violet Oon Satay Bar & Grill at Clarke Quay serves satay, grilled fish and Peranakan favourites.
Ms Oon calls it the pursuit of the Singapore meals story.
She says: “It energises us to delve deeper each time into the culinary soul of Singapore.”