Best satay on the menu! Way better than the pork so would recco just getting this. Also note that they’re bigger than your usual hawker fare hence the price. We had double portions so it was $32 for this. Would love to have this again
For Violet Oon Satay Bar & Grill, enjoy a free board of satay when you spend $55+.
This concept of Violet Oon is different from the rest as the restaurant focuses on chargrill dishes that are accompanied with their signature sauces, while pairing with special concocted cocktails, craft beers, champagnes, wines and other bar drinks. Enjoy the popular grilled meat skewers with the Chicken Satay ($16) that is served in a spicy peanut sauce that has been topped with grated pineapple for that added zing to the flavour, a perfect starter and good for sharing. Continuing with the grills, there are also the Sotong Chilli Padi Lemak ($32), Sambal Bajak Udang ($25), Garan Assam Barramundi with Pineapple and Ginger Flower ($32), all three dishes that comes with a distinctive smoky aroma while the accompanying sauces compliment with the meat well.
There is also a menu section of their Nonya classics and the Dry Laksa ($25) is something that you absolutely must get and what we will always order. This modern rendition of the laksa is prepared in dry version with the rice noodles tossed in Violet Oon’s signature laksa gravy and each bowl comes with a generous portion of prawns, tau pok and bean sprouts.
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✨ Violet Oon Satay Bar & Grill
📍 3B River Valley Road, Unit 01-18, Clarke Quay, Singapore 179021
🛵 https://violetoon.com/order-online/
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CHICKEN SATAY ($16++): love how tender the meats were, grilled to lend that slight char & irresistible aroma! 🤤 We fell in love with their spicy peanut sauce 🥜 topped with grated pineapple! 🍍
Yes, it’s very expensive satay. But each chicken is marinated well and the accompany peanut sauce is good!
An impromptu decision to have this for dinner, luckily for us we only needed a table for two so they gave us the bar seat. Phew!
The service here is really great, they recommended us a lot of chef recommendations. We had the chicken satay ($15) 🐓 and prawn satay ($20) 🦐. Each satay was accompanied by its own unique sauce which paired well with each stick. Each serving comes with 3 sticks each and a generous portion of meat too!
Both the Kunyit Lemak Sotong ($26) and Beef Rendang ($23) also paired well with the Nasi Lemak Rice ($2). We over ordered and ended up taking away our beef.
A fancy place to sit and chill. Will come back for their drinks and sea bass soon!
chicken chunks marinated in spices, grilled and served with a spicy peanut sauce topped with grated pineapple, steamed rice cake, cucumber and red onion
Perfectly grilled, the meaty chicken still retain tender and juicy inside, one of the better chicken satay in town.
Local celebrity chef Violet Oon's latest venture features char-grilled satays and meats alongside her celebrated Peranakan classics. Decked out in dark woods and intricate tiles, the space is reminiscent of her other restaurant National Kitchen at National Gallery, and equally chic. This is where we'll bring foreign friends for modern Nonya food with flair, and then take them for drinks around the quay after! Start with the satay — both the Chicken Satay ($14) and Pork Satay Hainan ($16) boast meaty skewers with loads of flavour, and a killer chunky peanut sauce. Also from the grill, the Garam Assam Barramundi with Pineapple and Ginger Flower ($32) is punchy and tender, albeit pricey for its portion. Fill up on the comforting Chap Chye (braised vegetables, $15) and famed Dry Laksa ($22), which is redolent with aromatic dried shrimps (hae bee). We'd skip the Buah Keluak Otak ($16), unless you're a big fan of the nut's smoky, slightly sandy personality. Save space for the stellar Chendol with Durian Pengat Sauce ($15). It comes topped with fragrant durian pengat AND durian pureé, and we're told the shaved ice is made from gula Melaka syrup, so it's consistently flavoured. Pro tip: The restaurant fills up fast so make reservations early.
Avg Price: $35 per person
Photo by Burppler Shawn Loh
A perceptibly thick and sticky layer of sweet nectar coats every inch of the tender and well-endowed chicken rods, which can be dipped in the pineapple-sweet, grittily nutty and tahu-esque sauce, or consumed on their own. 4.1/5
