A Night at Violet Oon Dempsey — Tradition Reimagined in a Heritage Haven

We stepped into a space that felt like a love letter to Singapore — lush, nostalgic, and utterly elegant. Nestled in Dempsey Hill, the brand-new Violet Oon Singapore restaurant is more than just a dining destination. It’s a tribute to our culinary roots, reinterpreted through the lens of Peranakan finesse and modern design.

The Space

Housed in a beautifully restored heritage building, the restaurant is a visual feast of original antique Peranakan tiles, emerald green accents, warm wood, and gilded touches. Every detail tells a story — from lovingly salvaged tiles to the delicate preservation of original rafters and beams.

The layout feels sprawling yet intimate, with cozy lounge-style tables, private rooms, and a pet-friendly veranda surrounded by an edible garden. Native herbs like ulam raja and torch ginger brush against the breeze, tying the restaurant’s soul back to Singapore’s biodiversity.

The space doesn’t just look good — it feels like coming home.

The Story Behind the Setting

Beyond the beauty, there’s history. Violet Oon’s personal connection to Dempsey runs deep. In the 1970s, long before Dempsey became a lifestyle enclave, Violet was a choir mistress for the Singapore Armed Forces Music and Drama Company stationed here — an era that shaped her lifelong journey in arts, culture, and food.

Guests shared fond anecdotes about Violet’s artistic talents — from her early days singing to her distinguished career as a journalist and culinary ambassador for Singapore. Her meticulous spirit still shines through every detail today, from the plating of dishes to the design of the dining room.

The Dinner

Our night unfolded like a beautifully written novel.

We began with Kerabu Kacang Botol, a bright, tangy winged bean salad tossed in sambal belacan, dried shrimp, and toasted coconut. Each bite was a celebration of freshness.

Then came the Hati Babi Bungkus, a rare Peranakan delicacy of spiced pork liver wrapped in caul fat and fried to golden perfection. Violet Oon herself had personally requested the revival of this heirloom dish — and it delivered: rich, earthy, and packed with soul.

Fu Yong Hai Crab Omelette brought a playful nod to her Chinese heritage, layered with char siew and bamboo shoots, perfect for wrapping in crisp lettuce.

The Gulai Nangka with Salt Fish — young jackfruit simmered in a turmeric coconut curry — transported us straight into a Nyonya home kitchen: comforting, bold, and lovingly layered.

We couldn’t resist the Assam Nanas Barramundi, where the sweet-sour brightness of pineapple and ginger danced beautifully against the tender fish.

The evening’s showstopper? Daging Panggang Sambal Hijau — a juicy wagyu ribeye slathered with a fiery green sambal and scattered with crispy garlic chips. Every bite sang of smoky richness and vibrant spice.

The Drinks

Of course, no Violet Oon experience would be complete without a drink — or two.

We sipped on the Ong Lai, a clarified milk punch infused with rum, cognac, and Ondeh Ondeh soju, evoking the joyful abundance of festive gatherings.

For a non-alcoholic adventure, we loved the Swee Chilli — a bold ginger ale-based mocktail layered with banana, pandan, lime, and a fiery kick from Violet Oon’s house-made chilli sauce. Unexpected, addictive, and a full sensory journey on its own.

The Sweet Finale

Dessert brought a comforting end to the evening.

First came the Roti Jala with Banana Pengat — delicate lace crêpes paired with slow-cooked banana in pandan-infused coconut milk and rich gula melaka. It felt like a warm embrace from a Peranakan grandmother, rich and nostalgic.

We also couldn’t resist the Coconut Delight — a refreshing layering of coconut jelly, tender coconut flesh, and coconut ice cream, crowned with shaved palm sugar. Light, creamy, and full of tropical notes, it offered a vibrant, airy contrast to the deeper richness of the banana pengat.

Final Thoughts

Violet Oon at Dempsey isn’t just a meal; it’s a living memory — a gathering of stories, culture, and flavours, stitched lovingly into every plate and every tile.

It’s a space that honours the past, embraces the present, and invites you to sit a little longer, eat a little slower, and remember where you come from.

Trust us: you’ll come for the sambal, but stay for the soul.