Inside Violet Oon’s newly-opened Dempsey restaurant: Heritage Cuisine in a cinematic setting
There’s something quietly cinematic about the Violet Oon Singapore restaurant at Dempsey Hill. It might be the rustle of tropical leaves underfoot or the way antique Peranakan tiles catch the sunlight. Then there are the private dining rooms—decked out in chandeliers, carved wood and polished tilework—that feel tailor-made for ministerial dinners or power lunches. But mostly, it’s the vibe. The space feels like a love letter to heritage. Not dusty or dated, but polished and alive with stories—the walls are lined with black-and-white photos of Oon’s colourful life.
At over 6,000 square feet, this is the celebrated chef’s most expansive concept to date. Think black, gold and emerald green interiors wrapped in old-world elegance. But the heartbeat of the space comes from the stories on the plate. The newly refreshed menu is an ode to Singapore’s storied culinary heritage, highlighting dishes rarely seen outside traditional Nyonya kitchens.
To whet the palate, start with the Kerabu Kacang Botol ($18), a crunchy tangy salad made with crisp winged beans tossed in a light sambal belacan dressing with dried shrimp and toasted coconut.
Ideal for sharing, the Nasi Ulam ($48), an aromatic rice salad, arrives on the table like a piece of jewel-toned tapestry. Eight types of herbs (some taken from the outdoor edible garden) are julienned so finely they look like confetti, and tossed with shredded fish, prawns and aromatic coconut kerisik.
Pair this with Gulai Nangka with Prawns and Salt Fish ($28); a favourite of Oon’s, featuring tender young jackfruit simmered in a turmeric-infused coconut gravy, enriched with salted fish for deep umami, and succulent prawns for added bite.
Meat lovers must try the Daging Panggang Sambal Hijau ($69), a dish full of smoky flavours and heat. It features a tender and juicy 200-day grain-fed Black Angus rib-eye, grilled to perfection and topped with a spicy green sambal and crispy garlic chips.
Another must-have is the Hati Babi Bungkus ($24), featuring delicately wrapped spheres of moreish pork liver, fried until golden brown; tender, earthy and unapologetically traditional.
To wash it down is a new cocktail programme drawing from the Peranakan larder and spun into delightful libations designed not to overshadow but to amplify the dishes. If you have space for dessert, the drinks would pair perfectly with Coconut Delight ($16), a refreshingly light coconut jelly that’s topped with fresh coconut flesh, coconut ice cream and shaved gula melaka.
Whether you’re here to deep-dive into Singapore’s culinary roots or just want to impress your parents with a meal that hits nostalgic and elevated in one sitting, Violet Oon’s Dempsey outpost is where heritage meets heart.
Violet Oon Singapore at Dempsey Hill is at 7 Dempsey Road, #01-05, Tel: 9834 9935.
This article was first seen on ELLE SG.
For more on the latest in luxury lifestyle and gastronomy reads, click here.
The post Inside Violet Oon’s newly-opened Dempsey restaurant: Heritage Cuisine in a cinematic setting appeared first on LUXUO.
