Violet Oon's Kitchen

We love Violet Oon's Kitchen. The fact that we've been back here 3 times in a week alone will attest to our love for Vio's modern Peranakan fare. It's about the only consolation to our delayed move to our new place. For the more regular of my readers, you'd be aware that we were supposed to move over the Hari Raya Haji public holiday, but our move was not to be. Substantive works have yet to be completed, and so, we have had to scramble to rearrange all of our movers and deliveries. So anyways, we'll be here out west for the next couple of weeks. Hopefully, we'll get good news from our contractor soon. *crossing our fingers and toes real hard*

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


FoodieFC said...

wa again! No wonder I was thinking for a moment deja vu

Bern said...

err, yeah, we love the pulut hitam here! we always make sure to leave space for it whenever we come here.

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