The Ngo Hiang ($14) is a must-try, and possibly the best appetizer of the lot. Crab meat lends sweetness to the prawn and pork mince, with a good crunch from diced water chestnuts. The entire mixture is swathed in beancurd skin and then battered lightly before frying so it's extra crunchy. An awesome tea-time snack for when the munchies hit.
The Hubs really likes the Chap Chye ($8) but I didn't quite take to its strong prawn bisque base. Too little tao cheo was used and there wasn't enough depth of sweetness.
The Nasi Kuning & Hay Bee Hiam ($12) is almost exactly the way my Grams used to make it. The sun-shiny duo of Indonesian yellow rice and fried spicy prawn floss complemented each other perfectly, from their fragrant aroma to their robust flavours.
The Chicken Lemak ($21), comprising chunks of tender boneless chicken doused in a spicy gravy thickened with coconut cream and lightened by kaffir lime leaves, was great with the steamed white rice.
The Fish Tempra ($24), a couple of fried seabass fillets dunked in a black soya sauce spiced with cut chillis and onions and enlivened by limes, was complex and delicious.
Violet Oon's Kitchen
881 Bukit Timah Road
Tel: 6468 5430
Open Tuesdays to Thursdays from 11.30am to 10pm
Fridays from 11.30am to 11pm
Saturdays from 9.30am to 11pm
Sundays from 9.30am to 10pm
Closed on Mondays