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]

Beok Private Dining - Natural Flavors Through Korean Contemporary Cuisine

Singapore's private dining scene continues to thrive with inventive concepts, and one of the rising stars is Beok Private Dining. Launched in May 2023, Beok offers a unique perspective on contemporary Korean cuisine, infusing traditional elements with modern interpretations in a refined, intimate setting. I finally had the chance to pen down my experience from a visit sometime back when I indulged in their carefully curated Autumn menu.

Makgeolli Bread with Smoked Purple Sweet Potato Butter 4.2/5

The evening began on a promising note with Makgeolli Bread and Smoked Purple Sweet Potato Butter. The bread, soft with a pleasant chew and gentle rice fragrance from the makgeolli, was beautifully elevated by the subtly sweet and smoky butter. It was a warm, comforting introduction to the meal.

Salt-grilled Prawn 4/5 and Bingtteok 4.2/5

Next came a duo of small bites – the Salt-grilled Prawn and Bingtteok. The prawn was fresh and plump, paired with a Fuji apple and lime chojang jelly that delivered a bright medley of acidity and sweetness, teasing the palate with layers of texture. The Bingtteok, a buckwheat pancake topped with kombu and finely shredded white radish, was a lovely surprise. Earthy and umami-rich with a gentle bite, it played beautifully between savoury and refreshing.

Gam Endive Muchim 3/5

The following dish, Gam Endive Muchim, was probably the most restrained in flavour. Slightly bitter endive leaves were dressed in a date-anchovy sauce and topped with biltong and a jujube chip. The textures were interesting, but overall it leaned towards a clean, minimalist profile.

Haemul Tang 4.2/5

Things took a heartier turn with the Haemul Tang, a spicy seafood broth that arrived brimming with flavour. Half-dried mussels, flower crab, and butternut squash added depth and sweetness to the umami-rich broth. It was warm, soothing, and satisfying.

Perilla Noodle 4.5/5

A standout of the night was the Perilla Noodle. The hand-pulled buckwheat noodles were silky yet toothsome, swimming in a nutty, aromatic broth enriched with perilla oil. Garnished with cucumber, nuts, and a touch of jalapeño for a bit of heat, this dish was layered, fragrant, and completely moreish.

Sutbul Moksal 4.2/5

Sutbul Anchang 4.5/5

The centrepiece of the meal came next – grilled meats cooked over binchotan charcoal. First, the Sutbul Moksal, featuring Australia Bangalow sweet pork collar, was well marinated and charred just right, paired with sweet potato leaf jangajji for a tangy counterpoint. Then came the Sutbul Anchang, showcasing a marbled MB7/8 Tajima Wagyu outside skirt, grilled to a perfect medium rare. Juicy, tender, and full of umami, it was easily the highlight among the proteins. That said, the portions were rather petite – each diner only got a small tasting portion, which left us craving a bit more.

Mushroom Gondre Sotbap 4.2/5

Pickles and Soup

To round out the savouries, we had the Mushroom Gondre Sotbap – a comforting bowl of multigrain Korean rice infused with wild thistle and topped with autumn mushrooms. Earthy and nutty, it showcased the beauty of simplicity. A side of soup and house pickles helped cleanse the palate and tie everything together.

Bam & Bac 4/5

Dessert came in the form of Bam & Bac, a delicate and well-composed plate featuring firm yet smooth chestnut yanggaeng, sweet poached pear, a scoop of ice cream, and an artistic fallen leaves tuile. It was a sweet ending with finesse – not too rich, but well-balanced and satisfying.

Overall, Beok Private Dining offers a unique and thoughtful exploration of Korean cuisine beyond the usual fare. The dishes are artfully plated, flavourful, and well-curated, with an elegant progression from start to finish. While some plates felt a little restrained and a couple of portions modest, the overall experience was intimate, elevated, and reflective of the Chef's evolving interpretation of Korean flavours. It is a gem worth experiencing for anyone seeking modern Korean fare with soul.


Beok Private Dining
Farrer Road
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The Line @ Shangri-La Singapore - An Egg-traordinary Spring Feast Buffet

The Line at Shangri-La Singapore presents an Egg-traordinary Spring Feast Buffet from 3 to 27 April 2025. Expect an impressive spread that spans Western, Middle Eastern, Indian, and Southeast Asian cuisines, with unlimited servings of premium seafood such as Boston Lobster and Snow Crab.

Cold Selection and Charcuterie Stations

The Cold Selection and Charcuterie Stations feature a well-curated selection of cheeses, cold cuts, and wholesome salads. One of my personal favourites was the Roasted Kabayaki Salmon Salad with Buckwheat Soba Noodles — light, flavourful, and satisfying.

Creamy Salted Egg Pasta with Fried Prawn Balls

Mushroom-Stuffed Chicken Roulade

The Western Station had an outstanding lineup. The Creamy Salted Egg Pasta with Fried Prawn Balls was a straightforward crowd-pleaser, while the Mushroom-Stuffed Chicken Roulade was elevated with a rich mushroom brown sauce.

Miso-Glazed Barramundi with Creamed Leek

The Miso-Glazed Barramundi with Creamed Leek stood out with its succulent texture and beautiful balance of umami, sweetness, and savoury notes — definitely worth returning for seconds.

Hungarian Beef Goulash

Mussels with Chorizo and Cherry Tomatoes

The Mussels with Chorizo and Cherry Tomatoes paired perfectly with bread rolls, as did the hearty Hungarian Beef Goulash.

Oven-Roasted Australian Wagyu Beef MB9 Bolar Blade

Traditional Malay-Style Ayam Percik

At the Carving Station, highlights included the Oven-Roasted Australian Wagyu Beef MB9 Bolar Blade with traditional gravy and Traditional Malay-Style Ayam Percik.

Roasted “Dang Gui” Duck, Roasted Pork Belly

At the Chinese BBQ Station, you can find Roasted "Dang Gui" Duck and Roasted Pork Belly.

Claypot Seafood Congee

Live stations are scattered throughout the buffet line, including comforting favourites such as Popiah, Claypot Seafood Congee and Singapore Laksa, cooked à la minute.

Tandoori Live Station, Satay Station

The Indian selection was equally thoughtful. It featured a Tandoori Live Station serving juicy Tandoori Chicken Thighs and a popular Satay Station offering Chicken Satay with traditional accompaniments.

Desserts were a visual and flavourful delight, with dainty mini tartlets, brownies and crisp Choux Craquelin.

Chocolate Truffle Cake

One of their signatures is the Chocolate Truffle Cake.

Key Lime Tart

Cheesecake

Both the Key Lime Tart and Cheesecake were decadent in their own right.

Waffle with Ice Creams

One of the dessert highlights was the Live Mochi Waffle Station. The waffles were crispy on the edges and chewy in the middle. They were served with a variety of condiments, though I found they were best enjoyed with two scoops of ice cream for the ultimate hot-and-cold combo.

The promotion will run from 3 April to 27 April 2025, available Thursday through Sunday (excluding 20 April). Our Festive Lunch and Dinner Buffet starts from $68++ per adult for lunch and $118++ per adult for dinner. On 20 April, there will be a special Easter Sunday Brunch from 12:00pm to 3:00pm, starting from $148++ per adult.

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.


The Line Restaurant
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4398
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 2.30pm, 6pm - 9.30pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes.[Map]

Man Fu Yuan @ InterContinental Singapore - Four Hands Collaboration between Man Fu Yuan and Alma From 8 to 10 May 2025

An exciting Four-Hand Collaboration is coming up this May, presented by Executive Chef Aaron Tan of Man Fu Yuan and Executive Chef Yew Eng Tong of the Michelin-starred Alma by Juan Amador. This dining experience, Ties That Bind, will be available for three days only from May 8 to 10 2025, during dinner service at Man Fu Yuan Restaurant, located within InterContinental Singapore.

Chef Aaron Tan and Chef Yew Eng Tong share a deep personal friendship and mutual respect for each other's culinary craft. The resulting menu is thus designed to reflect their individual culinary stories while exploring their shared passion for gastronomy and innovation in the kitchen.

The Ties That Bind 7-Course Dinner Menu is priced at $268++ per person, with an optional wine pairing available for $98++ per person. Though it’s billed as a 7-course dinner, guests will actually enjoy 13 different creations, each offering an indulgent experience. It’s highly recommended to arrive hungry and ready to enjoy every bite!

沉默叉烧 Echoes of the Roast, presented by Man Fu Yuan and Alma by Juan Amador 4.2/5

To begin, the Amuse Bouche is a delightful five-part series starting with the first bite, Echoes of the Roast, is a nostalgic throwback of sorts — the very dish that ignited Chef Aaron and Chef Eng Tong's collaboration. It all began when the chefs experimented with ageing techniques applied to traditional Cantonese roast dishes. This creation features a 21-day dry-aged Iberico pork collar elegantly presented on a flower-shaped slice of rock melon. Imagine char siew with a deeper flavour — delicious!

籽籽生香 Multi-Seed Man Tou, Bak Kua Mayo, presented by Alma by Juan Amador 4.8/5

The Multi-Seed Man Tou with Bak Kua Mayo is an interesting take on what is usually a brioche dish. Instead, the dish features soft and fluffy Man Tou, with a texture reminiscent of a light, airy doughnut. The bak kua mayo perfectly pairs with the Man Tou, with a consistency similar to condensed milk, making it ideal for dipping rather than spreading. Against my better judgement and consideration for my stomach space, I had two helpings because it was so good!

浮海之珍 Seaweed Foie Bo Luo Bao, presented by Alma by Juan Amador 4/5

The third bite, the Seaweed Foie Bo Luo Bao, is a delicate bite-sized bo luo bao topped with a sliver of foie gras. The combination offers a little pop of umami and creaminess in your mouth. However, it is not my personal favourite, as I am not fond of foie gras in general.

蟹与皇 Imperial Tides, presented by Man Fu Yuan 4.5/5

Imperial Tides is a regally presented dish featuring flower crab. The delicate crab meat is shaped into little quenelles and mixed with crab roe, onion, and an aromatic ginger herb oil. Diners are provided with little spoons to enjoy the meat from the crab shells, and the roe and onion provide texture contrast to the smooth crab meat. The presentation, with accompanying dry ice and flowers, is as exquisite as its flavour.

珍珠满潮 Tide of Pearls, presented by Man Fu Yuan 4/5

Tide of Pearls offers a triple indulgence of oysters. It features a plump, chilled Canadian oyster complemented by premium oyster sauce and finely minced dried oyster. It's also topped with Ikura, creating a one-bite flavour experience that packs a punch.

鱻 Arctic Char, presented by Alma by Juan Amador 4.8/5

I was thoroughly impressed by the presentation of the Arctic Char, which looked like a stunning jewel. A signature dish of Alma, it embodies sustainability with a no-waste approach. Even the fish bones are transformed into fish sauce. The Arctic Char is complemented by refreshing watermelon and passionfruit salsa and topped with N25 caviar. Lovely edible flowers and micro herbs adorn the sides of the dish. It is just so pretty. I took my time to admire this piece of culinary art before tucking in.

金丝岩龙 Golden Silk Lobster, presented by Man Fu Yuan 4.8/5

It was followed by another masterful dish — the Golden Silk Lobster, presented on a plate resembling a pillow. This dish features deep-fried lobster stuffed with tobiko, with a hint of Sichuan spiciness, and topped with golden egg floss. It was remarkably delicious when paired with the velvety salted egg yolk sauce.

雪中之碳 A4 Snow-Aged Wagyu, presented by Alma by Juan Amador 4.5/5

The next dish, A4 Snow-Aged Wagyu, piqued our curiosity about the snow ageing technique. This method focuses on natural preservation and ageing in a cold, freezing environment, with the goal of achieving a delicate, clean taste. The Wagyu is also coated with charred leek, which was transformed into a black powder, a fermented black garlic puree, and a rich cocoa jus. I liked the black garlic puree, but I found the charred leek to slightly overpower the taste of the wagyu.

生米; 熟饭 Earth’s Legacy, presented by Man Fu Yuan 4.2/5

Earth's Legacy is a comforting glutinous rice dish with a duo of preserved cured meats, concluding the savoury dishes. The rice's aromatic, savoury taste and chewy bite deliver a feeling of tradition and warmth with each spoonful.

紫.苏.桃 Poached Peach, presented by Alma by Juan Amador 4.5/5

The Poached Peach is a creative and pretty dessert that reflects the soft loveliness of spring. A sweet poached peach is paired with delicate sakura espuma, a soursop sorbet, salted buttermilk sago, and a touch of red shiso. I usually find spring-themed desserts to be too sweet, so I particularly enjoyed the inclusion of the soursop sorbet to add tanginess and balance to this dish.

Petit Fours, presented by Man Fu Yuan and Alma by Juan Amador 4/5

To end off the entire experience, the Petit Fours feature three delightful confections: the First & The Last Cantonese Egg Waffle and the Eternal Affection Golden Osmanthus Praline, both presented by Man Fu Yuan, and the Verdant Harmony Pandan Financier which was presented by Alma by Juan Amador. Of the three, I found the egg waffle the most intriguing. It is filled with strawberry aioli and topped with chili chicken floss—a playful combination that works surprisingly well! On the other hand, my tablemate preferred the pandan financier, which combines the flavours of pandan and matcha into one bite.

It is clear that both chefs and their teams have gone all out to impress diners in terms of taste and presentation. It's a nonstop journey of creative, visually stunning dishes that keep surprising and delighting, each course showcasing the dedication and artistry behind every element of the meal. By the end of the meal, I was completely stuffed — it's also definitely a generous feast with lots to eat. Don't miss out on this special, limited-time menu; reservations are now open.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]