If there’s one name synonymous with Peranakan cuisine in Singapore, it’s Violet Oon. Known for celebrating and preserving Singapore’s rich culinary tapestry, Violet Oon Singapore has now brought its signature blend of heritage and hospitality to the lush, historical grounds of Dempsey Hill — and it’s nothing short of spectacular.
A milestone rooted in heritage
April 15 marks an exciting chapter in the Violet Oon Singapore journey with the opening of its first and only standalone restaurant. Nestled in Singapore’s iconic Dempsey enclave, the new 6,000-square-foot space is a tasteful celebration of culture, cuisine and community. Thoughtfully designed to reflect the brand’s identity, the outlet is adorned with antique Nyonya tiles from homes being redeveloped, showcasing a personal collection that embodies the soul of Peranakan heritage.
Creative Director Tay Su-Lyn shares, “We wanted to honour the unique charm of Dempsey through our design. Every detail has been thoughtfully crafted to preserve the site’s distinctive character while enhancing the space to create a warm, welcoming atmosphere that reflects our Peranakan heritage with a modern elegance.”
With elegant private dining rooms, an alfresco pet-friendly veranda, and a main dining room that fuses old-world charm with contemporary refinement, this new location offers a multifaceted dining experience — one that feels personal, immersive and undeniably Singaporean.
A menu that marries the East with the East at Violet Oon Singapore
Chef Violet Oon’s refreshed menu is a loving ode to her Peranakan roots. As she puts it, it’s “the perfect marriage of the East with the East,” blending the bold sambals of the Malay kitchen with the comforting braised flavours of Chinese heritage.
Signature favourites like Buah Keluak Ayam and Babi Pong Tay make a welcome return, but what makes this menu truly special is its revival of rare heirloom dishes. Take the Nasi Ulam, for instance — a visually stunning rice salad made with eight types of herbs including daun kemangi and ulam raja, served on a platter before being tossed at the table. Or the Hati Babi Bungkus — a delicately spiced pork liver dish wrapped in caul fat and fried to perfection — once reserved for grand Nyonya feasts, now reimagined for a new generation of diners.
Guests can also savour seasonal delights like Kerabu Pucuk Paku — featuring tender fiddlehead ferns in a punchy chilli, shrimp, and calamansi dressing — and Sambal Belimbing Udang, made with fruit sourced directly from the restaurant’s very own edible garden.
Drinks that tell a story
Complementing the rich culinary offering is a new beverage programme that brings a contemporary twist to traditional flavours. From house-crafted cocktails to zero-proof alternatives, each creation pays tribute to local ingredients and Singapore’s diverse culture.
Rindu Roselle, a Violet Oon take on the classic New York Sour, pairs bourbon with Sarawak-sourced roselle and a red wine float for a drink that’s equal parts familiar and bold. The playful Ong Lai cocktail brings together clarified milk punch, rum, cognac and Ondeh Ondeh soju, evoking the spirit of festive abundance. Even the alcohol-free Swee Chilli surprises with a refreshing, spicy blend of ginger ale, banana, pandan and lime — finished with a dash of house-made chilli sauce.
From the garden to the plate
One of the most unique features of the new space is its edible garden — a sensory haven that honours Singapore’s biodiversity and culinary roots. Guests are invited to explore and interact with native plants like torch ginger, blue pea flower and wild betel. These ingredients, along with native fruits like belimbing and young jackfruit, find their way into many of the restaurant’s dishes and drinks, creating a meaningful farm-to-table connection.
Violet Oon, Singapore’s doyenne of Peranakan cuisine who was awarded the Lifetime Achievement Award for Outstanding Contributions to Tourism in 2019 by the Singapore Tourism Board states, “My life’s work in Singapore food has been to curate, collate and celebrate Singapore cuisine. My family and I look forward to welcoming you to our table to share in the stories and flavours that have defined our cuisine, and our heritage.”
For Oon, Dempsey is more than just a location — it’s a place steeped in personal memories and national history. Once a nutmeg plantation and later a British military base, Dempsey was also the site of Oon’s own artistic journey with the Singapore Armed Forces’ Music and Drama Company in the 1970s.
Oon fondly recalls, “The MDC was made up of NS (National Service) boys aged 18 to 20, who sang and danced during their NS days. I used to be fetched by an army car to Dempsey from the newspaper building, Times House in Kim Seng Road, and after the choir training session I was sent back to my reporter’s life!”
Today, that full-circle moment is beautifully reflected in a space that honours the past while looking towards the future.
An invitation to discover and dine at Violet Oon Dempsey
With seating for up to 134 guests, including private dining options and a tranquil outdoor veranda, Violet Oon Singapore at Dempsey offers an elevated yet welcoming setting for all occasions — from intimate dinners to grand celebrations.
CEO Tay Yiming sums it up perfectly: “Our opening at Dempsey marks a meaningful milestone as we continue to grow and elevate the Violet Oon Singapore experience. This beautiful location allows us to bring our culinary heritage to life in a timeless setting surrounded by lush greenery — creating an immersive space for our guests to savour the flavours and discover the richness of Singapore’s cuisine.”
For those seeking not just a meal, but a deeper understanding of Peranakan culture and Singapore’s gastronomic legacy, this new destination is more than a restaurant — it’s a living story, lovingly told, one dish at a time.
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