National Kitchen by Violet Oon Menu (Update 2025)

Deep fried prawn, crab and chicken with water chestnut seasoned with five spice powder wrapped in bean curd skin. Vegetarian option available

Julienned bamboo shoot and turnip poached in a prawn bisque served in a deep fried "top hat" cup topped with prawn, chilli sauce and a sweet fruit sauce. Vegetarian option available

Grilled chicken marinated in spices and served with a spicy peanut sauce topped with grated pineapple, steamed rice cake, cucumber and red onion. Vegetarian option available

A dish to celebrate our colonial heritage. Diced chicken in a creamy curry sauce with golden raisin chutney served in wantan leaf cup. Vegetarian option available

Deep fried turmeric and lemongrass chicken wings served with a spicy chinchalok sambal. Vegetarian option available

Southern indian fermented steamed rice cake served with fresh coconut and tomato chutney. Vegetarian option available. Vegetarian

Vegetarian option available often known as the national dish of singapore-fresh crabs in a sweet and spicy garlic chilli sauce streaked with eggs

Vegetarian option available fried angka prawns tossed in butter floss and crispy curry leaves

Vegetarian option available angka prawns tossed in a spicy fragrant chilli padi garlic rempah

Vegetarian option available red snapper fish head stewed in an aromatic curry of cumin, pennel, chilies, turmeric and onions with tomatoes, baby eggplants and okra cod in creamy

Vegetarian option available baked cod in a delectable creamy laksa sauce drizzled with coriander pesto

Vegetarian option available fried red snapper topped with a spicy fragrant chilli padi garlic rempah

Vegetarian option available red snapper fillets in a spicy and sour gravy with pineapple slices and ladies fingers topped with julienne pink ginger flower

Vegetarian option available deep fried barramundi fillet topped with a caramelized chilli padi sambal

Tempeh, fried bean curd, hard-boiled eggs, potatoes, long beans, cabbage, cucumber and lontong rice topped with a mildly spicy creamy peanut sauce and prawn crackers

(V) fried bean curd on a bed of julienned cucumber and fresh beansprouts topped with violet's signature sweet and tangy peanut sauce

Lily buds tossed in a sweet and spicy dressing topped with prawns and starfruit

Pineapples, raisins, chillies and yoghurt in a sweet sour spiced gravy of turmeric, ginger, garlic and shallots infused with the perfume of curry leaves

Mixed vegetable pickle in a sour, sweet and hot spice sauce

Fresh rice noodles tossed in violet''s laksa gravy topped with prawns, tau pok and bean sprouts

Fresh rice noodles fried with mee siam chilli sambal topped with prawns, julienned bean curd and chinese chives

The singapore classic made with chicken, fragrant rice infused with rich chicken stock served with chilli garlic sauce, ginger jam and thick dark soya sauce

Traditional handmade taro dumplings tossed in a melange of dried cuttle fish, ground chicken, dried shrimp, chinese mushrooms, beancurd and chinese celery

The delectable black diamond of the nyonya kitchen infused with spices, minced prawns, chilli padi and coconut milk tossed with spaghetti noodle

(Limited edition) an extremely rare first flush darjeeling tea blended with hand picked mountain-grown mint

(Limited edition) an extremely rare gently rolled aged white tea blended with a hint of signature italian bergamot

The perfect full-body blend of the finest black and golden tea from india & china

A signature italian bergamot blended with an exquisite, summer picked tea

A rich & delicious blend to awaken the senses

A signature blend of the finest tea leaves with darjeeling garden grown spices of turmeric and ginger

Bursting with flavours of pandan & coconut reminiscent of singapore's famous desert, chendol, this unique blend with delicate pu'er tea is the perfect ending to a delicious meal

Bursting with freshness, this mint tisane is a perfect digestion that will leave you refreshed

A delicate tisane blend of east meets west. Honey notes of chamomile with a touch of fruitiness