National Kitchen by Violet Oon (National Gallery Singapore)

A unique find for me this year is VO Pineapple Tart Cake - a twist on our favourite cny snack!

Priced at $68+, this 6-inch masterpiece boasts a fusion of sweet pineapple nestled in a buttery crust. Crowned with Violet Oon Singapore’s signature slow-cooked pineapple jam, it’s a symphony of flavors adorned with brûléed pineapples and finished with luxurious gold flakes - the essence of prosperity!

Hands down the best beef rendang I’ve had before. The sauce is tasty with just the right amount of spiciness. The beef is so tender that I can break it using a spoon. Kueh pie tee, assam fish and Ayam buah keluak are pretty good too. Sayur lodeh is too watered down. Will stick to chap chye next time for my veggie intake.

Nasi kuning is abit too wet to my liking. Will recommend the crispy roti prata and jasmine rice to soak up all the delicious gravy from the dishes.

On Monday afternoon, I had the kind of work day lunches that sends you into food coma gladly for a special occasion. That afternoonViolet Oon was mostly filled for clear reasons - an established brand name for Peranakan food in Singapore at an iconic location with a beautiful cosy ambience.

The strong suite of Violet Oon has to be the myriad of sauces and gravies going with each dish from starters to mains. Where should I begin? From the common Tahu Goreng you’d be amazed for it tasted like one of the best you’d find with a generous serving of the signature sweet and tangy peanut sauce. Then the spicy chinchalok sambal for chicken wings and no one leaves without the beef rendang in its memorable blend of thick spiced coconut milk.
Today I also tried the assam fish for the first time and it joins the echelon of the best dishes here, the tangy gravy with soft and well handled red snapper meat is something you’d reach out for repeated servings.
Other first times include the chilli udang goreng and meatless rendang, the former I’d skip and the latter is a nice alternative if you want to go vegetarian.
For those who do not have the acquired taste of enjoying Buah Keluak, the Ayam Pong Tay becomes a good option with another good white bean gravy.

While the flavour party could have stopped there, the boss loves desserts and we get to try 4 out of the 5 on the menu. I’d like to think I know my cakes and kuehs well; and I found the Kueh Beng Kah and pineapple upside down excellent but the gula Melaka tea cake second class to the formers. As for the classic Pulot Hitam, you’d happily part with you $13 given the context.

Now I’m sure you’d agree food coma wasn’t an understatement!

Price was reasonable at $58 for 2 person. Reservation had to be made at least one month in advanced. As the location was inside national gallery, the ambience was great! High tea set was served on a three-tiered stand, two for savoury and one for sweet.

Top pick for savoury will definitely be the Kuay Pie Tee which was topped with prawn, chilli sauce and sweet fruit sauce.

Burbur Cha Cha pudding was undoubtedly the most unique dessert I’ve ever tried, it’s coconut pudding was really fragrance!

Super lovely restaurant with great service, great food and opulent deco. Will definitely visit again. We spent $130 for 4 pax. 15% discount with National Gallery membership.

National Gallery membership is currently free to apply.

Overall food and service were pretty good but small servings or we have big appetite and ended up ordering 10 dishes for 5 pax sharing!

1. Beef Rendang $25 - Tender beef shin braised with spices and cooked with creamy coconut cream sauce. 👌
2. Ngoh Hiang $18 - a bit of Prawn, crab meat, chicken and a light crunch from the water chestnut, seasoned with five spice powder wrapped in beancurd skin and deep fried.👌
3. Chap Chye $16 - Classic Nyonya dish of mixed vegetables and bean curd skin braised in prawn bisque.👌
4. Buttery prawns $33 - fried prawns tossed in a butter gloss and crispy curry leave👍
5. Tahu goreng $9 - Deep fried bean curd topped with sweet and tangy VO’s signature peanut sauce! 👍
6. Turmeric chicken wings $15 - lemon grass chicken wings served with spicy chinchhalok sambal👌
7. Daging Chabek beef cheek $37 - slow braised tender beef cheek in a rich spicy tamarind with gula melaka gravy and coconut. 👍
8. Kuay pie tie $17 - Julienned bamboo shoot and turnip poached in a prawn bisque served in a deep fried cup topped with prawn, chilli sauce and sweet fruit sauce. Can’t go wrong with this one! 👍
9. Buah Keluak Ayam $25, Nyonya spicy and tangy chicken stew and buah keluak nut infused with fresh root spices of lengkuas and turmeric. 👌
10. Cod in creamy laska sauce $39 - baked cod in a delectable creamy laksa sauce drizzled with coriander pesto.👍