Violet Oon Singapore @ Dempsey Hill - Embark On a Sensory Journey Through The Vibrant Flavours and Traditions of The Peranakan Culture

Violet Oon Singapore at Dempsey Hill is where the brand's culinary vision truly comes to life. This expansive standalone restaurant spans over 6,000 square feet across a main floor and mezzanine. It houses a main dining room, private dining rooms for intimate celebrations, and a pet-friendly alfresco area. A newly introduced edible garden within the restaurant grounds allows guests to explore native herbs and spices such as torch ginger, blue pea flower, wild betel, and others that form the essence of their cuisine.

Kerabu Kacang Botol 5/5

Kerabu Kacang Botol ($18) was simple yet one of my absolute favourites. A traditional salad found in Malay and Peranakan cuisine, this dish features thinly sliced, crisp winged beans tossed in a tangy sambal belacan dressing with dried shrimp. The zesty dressing mellowed the beans' rawness, and every bite delivered a crunchy freshness with umami from the bits of fried shrimp.

Hati Babi Bungkus 3.5/5

Hati Babi Bungkus ($24) is a labour-intensive Peranakan delicacy featuring pork liver balls spiced with coriander seeds, wrapped in caul fat, and fried until golden brown. The result was tender and juicy, with the liver and coriander imparting a deep, savoury flavour without being overpowering. Chinese mustard greens were served on the side to balance the richness, though the overall flavour leaned towards the sweet side, even without the accompanying sweet sauce.

Fuyong Hai Crab 3.8/5

Fuyong Hai Crab ($24) was a crowd-pleaser with its soft and fluffy omelette, which featured textural bites from char siew and sweet crab meat. However, the crab felt more like a topping than a core ingredient and didn't quite deliver the same satisfaction as the more indulgent crabmeat omelette I had at Sawadee Thai Cuisine.

Daging Panggang Sambal Hijau 4.5/5

Under Meat selections, we tried the Daging Panggang Sambal Hijau ($69), a grilled Wagyu ribeye (MB4-5) topped with green sambal and garlic chips. The dish was simply prepared, allowing the natural flavours of the beef to shine. The green sambal added a zingy heat that complemented the meat well, an unconventional but effective pairing.

Assam Nanas Barramundi 3.5/5

Among the seafood dishes, the Assam Nanas Barramundi with Pink Ginger Flower ($32) stood out with its lively pineapple and ginger flower compote. The tropical flavours were appetising, though the barramundi could have been more moist.

Gulai Nangka with Prawns and Salt Fish 4/5

I enjoyed the Gulai Nangka with Prawns and Salt Fish ($28) more, with its generous chunks of tender young jackfruit and a mix of textures from the prawns and salt fish. Although I generally prefer curries with a thinner consistency, the gravy was flavoursome, with a good balance of spices that made it rather satisfying.

Roti Jala with Banana Pengat 5/5

Coconut Delight 4.5/5

Desserts were a highlight of the meal. Roti Jala with Banana Pengat ($16) featured delicate lace crepes served with a creamy coconut sauce cooked with bananas and gula melaka. The sauce was indulgent without being overly sweet and paired beautifully with the soft crepes, though I would have preferred a deeper, darker gula melaka flavour. Coconut Delight ($16) was refreshing, with coconut jelly made from coconut water and flesh, topped with coconut ice cream and shaved gula melaka. The ice cream introduced a bit more sweetness than expected, but it remained a light and pleasant way to end the meal.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Violet Oon Singapore
Dempsey Hill
7 Dempsey Road
#01-05
Singapore 249671
Tel: +65 9834 9935
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Nearest MRT: Napier (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Walk to dempsey road. Walk to destination. Journey time about 10 minutes.[Map]

Sawadee Thai Cuisine @ Tan Quee Lan Street - Celebrates 24 Years of Heritage, Debuting A Refresh Interior and New Menu

This year, celebrating 24 years of heritage, Sawadee Thai Cuisine at Tan Quee Lan Street has unveiled a brand-new menu and a refreshed look. At the helm is Chef Ning, who has been the driving force behind this beloved establishment for the past five years. With her deep-rooted passion and expertise, she brings refined traditional recipes that showcase the rich culinary heritage of Central Thailand. Chef Ning elevates beloved hometown dishes with premium ingredients and the finest produce sourced from her hometown of Si Sa Ket in northeastern Thailand.

Tom Khlong Soup 4/5

Adding a personal touch, one of the authentic Thai ingredients Chef Ning brings from her hometown of Si Sa Ket is snakehead fish, smoked in small batches over a wood fire by her mother. This speciality ingredient takes centre stage in the Tom Khlong Soup ($14 per bowl, minimum 2 pax) — a hot and sour broth reminiscent of Tom Yum but elevated with a distinctive smoky depth from the fish. The sea bass used in the soup was exceptionally fresh, adding a delicate sweetness and tender bite.

Green Mango Salad 4.5/5

We also enjoyed the quintessential Green Mango Salad ($16/$24). Made with riper mangoes, the shredded fruit offered a juicier bite and a natural sweetness, perfectly balanced by the umami-rich dried shrimp. The shrimp had a satisfying chew, adding texture and a burst of flavour to the dish.

Pad Char Tiger Prawns 3.8/5

Pad Char Kung ($30) is a beloved Central Thai speciality featuring spicy stir-fried prawns. This dish goes beyond chilli, incorporating fresh green peppercorns that add a distinctive layer of fragrance and depth to the heat. The prawns were perfectly executed and boasted a delectable, succulent texture.

Lemongrass Sea Bass 5/5

Pla Ta Krai ($48) is possibly one of the best deep-fried seabass I have had in a while. Very lightly battered, the fish was deep-fried to perfection, delivering a crisped exterior while keeping its meat moist, tender, and flaky. The savoury and vibrant homemade seafood sauce served alongside elevated the sweetness of the meat.

Crabmeat Omelette 4.5/5

Khai Jeow Pu ($36) was truly unforgettable. Slicing it open revealed an airy, fluffy interior packed with generous, succulent chunks of crabmeat. Despite being deep-fried, the egg mixture maintained an impressive lightness, making each bite indulgent yet delicate.

Stir-fried Hor Fun 4/5

Phad See Ew ($22/$34), a popular Thai street food dish, was a definite crowd-pleaser. The hor fun had a wonderful texture, perfectly laced with a hint of wok hei, adding a delightful smokiness. The tender slices of Kurobuta pork paired well with the noodles, making each bite satisfying and flavourful.

Wagyu Beef Green Curry 4/5

Gaeng Kiew Wan Wagyu Nua ($58) offers a luxurious twist on the classic Thai green curry. The chargrilled Australian Wagyu was beautifully executed — tender and buttery, with a delicious caramelised crust. While the green curry carried traditional flavours, it was milder than expected. Overall, it felt more like a well-executed Wagyu dish than a true representation of Thai green curry.

Red Ruby 3/5

Som Chun 3/5

We tried the Tup Tim Krob ($10) and Som Chun ($12) for desserts. The Red Ruby was delightful, offering an excellent textural contrast from the chunky, crunchy water chestnuts, tropical jackfruit, and soft coconut flesh. However, I didn't appreciate the floral notes from the jasmine-infused syrup, which felt overpowering.

Similarly, the Som Chun — a rare and nostalgic gem from Royal Thai cuisine — was undoubtedly refreshing, with a medley of lychees, tangerines, and coconut. Yet, the combination of the jasmine syrup and the savoury fried shallots didn't quite complement each other, leaving the flavours feeling a bit mismatched.

Drunken Tom Kha

There's also a new lineup of cocktails and mocktails. Drunken Tom Kha ($20) is a rum-based concoction of coconut milk, lime, lemongrass and galangal. Siam Sunset ($12) is a bubbly Chang soda blend with Thai tea, honey and lemon.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Sawadee Thai Cuisine
9 Tan Quee Lan Street
Singapore 188098
Tel: +65 6238 6833
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am – 230pm, 6pm – 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk to destination. Journey time about 3 minutes. 

Nummun Thai Kitchen @ Upper Thomson Road - Don't Miss Ordering The Crab Meat Omelette

I have been wanting to visit Nummun Thai Kitchen at Upper Thomson Road after hearing numerous good reviews of the Thai restaurant. I finally got my chance to check out the place recently with a friend. Mainly because of the Thomson East MRT line opening, it is much more accessible to get there now.

Thai Prawn Cake 4/5

We started our dinner with the Thai Prawn Cake ($9). It is a delightful starter with crispy exterior to munch on while waiting for the rest of the dishes to be served. It is paired with a sweet dipping sauce.

Pad Thai 4/5

For the carbo item, we decide to go for the Pad Thai ($8). Unlike most places, I find the version here is less sweet, and the noodles are not as chewy, which is what I prefer. Give the rice noodles a squeeze of the lime and a sprinkle of the chilli flakes to elevate the whole enjoyment.

Stir Fried Kai Lan with Roasted Pork 4/5

For the vegetable dish, I ordered the Stir Fried Kai Lan with Roasted Pork ($12). I always enjoyed the addition of roasted pork to the stir-fried vegetable. I find that it will enhance the flavour. Furthermore, it is like having two dishes in one. Maybe that is the greedy me at play.

Crab Meat Omelette 4.2/5

Many customers come for the Crab Meat Omelette ($28). The Thai dish that got famous after Jay Fai Bangkok got a Michelin Star brought the dish onto the world map. I have not tried Jay Fai, so I can't compare the difference. I only can say I enjoyed the crab meat omelette here. It was fluffy with generous servicing of crab meat in it. It is also not as oily as some that I have eaten.

Making a reservation before going down is advisable as the restaurant can get pretty crowded.


Nummum Thai Kitchen
Thomson Imperial Court
200 Upper Thomson Road
#01-03
Singapore 574424
Tel: +65 88868699
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Nearest MRT: Upper Thomson (TE Line), Marymount (CC Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 530pm - 9pm

Direction:
1) Alight at Upper Thomson MRT station. Take Exit 3. Walk straight down Upper Thomson Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Marymount MRT station. Take Exit A. Turn left and cut through the housing estate towards Thomson Community Club. At Thomson Community Club, walk to Upper Thomson Road. Turn right onto Upper Thomson Road. Walk down Upper Thomson Road. Walk to destination. Journey time about 8 minutes. [Map]