DOCSLIB.ORG

Going on a Sentimental Journey at Violet Oon's Kitchen, Launching Saturday June 1 St 2013

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Going on a Sentimental Journey at Violet Oon's Kitchen, Launching Saturday June 1 St 2013 THE WEEKEND BRUNCH - going on a sentimental journey at Violet Oon's Kitchen, launching Saturday June 1 st 2013. BRUNCH is one the most enjoyable relaxed meals of the week. A late breakfast that morphs into a lazy long lunch is a great pleasure of life. For many of us, a lazy Sunday breakfast brings back many happy memories. For Violet Oon, weekend brunch, as a child, always meant sharing a Nasi Melayu meal with her late father Oon Beng Soon, in the corner coffee shop at the junction of East Coast Road and Ceylon Road. This is one of her most treasured meal memories and the new Asian Big Breakfast at Violet Oon's Kitchen Weekend Brunch, launching Saturday June 1st from 9.30 am to 3 pm, honours that great memory. The plain white rice morphs into the elegant Nasi Kuning, a sophisticated version of Nasi Lemak - comprising a mixture of plain rice and glutinous rice steamed with coconut cream, turmeric, lemon grass, bay leaves and a hint of salt. Sambal Telor, an Indonesian boiled egg dish learnt from Violet’s Aunty Nanny Zecha, continues the sentimental journey, and completing the Asian Big Breakfast are chicken wings, Otak Otak, chilli sambal and a salad of tomato, onion, ikan bilis and limau kesturi juice to complete the delicious start to your weekend day. Corned Beef Hash with Breakfast Potatoes with the addition of fried sliced chillies and onions recall the Fried Corned Beef of her Peranakan Eurasian influenced childhood while the thick crusty bread, fried breakfast potatoes and Mesclun Salad with Vinaigrette recall happy memories of brunching in West Hollywood, Los Angeles. For Violet and children and business partners Su-Lyn, and Yiming, happy memories of meals eaten with friends and family at home in Singapore and in such far flung holiday and university destinations as Los Angeles, London, New York, Sydney and Nottingham have also inspired the brunch menu. Violet Oon's Kitchen, 881 Bukit Timah Road, S 279893. Tel: 64685430 [email protected] Moist French Toast made with brioche is topped with Bananas cooked in Gula Melaka Syrup and enriched with coconut milk, Otak Otak Panini, Smoked Salmon Scramble, Eggs Benedict and Vietnamese Pulled Pork Burrito (inspired by the LA truck food in Venice found every first Friday night of the month) – these are some of the spoils of their travels and their Singapore heritage. Sweet treats include Nutella Quesadilla, Homemade Banana Bread, Violet’s Carrot Cake made famous from the Takashimaya days. England has a sentimental place in Violet’s memory – she lived in London from 1961 to 1963. So there’s good English brunch fare such as Scrambled Eggs with Smoked Salmon, Bangers and Mash with a caramalized onion red wine reduction and Muesli with yogurt and fresh berries. So join us at VIOLET OON’S KITCHEN and enjoy delectable brunch dishes gleaned from childhood weekend meals in Singapore and from abroad. It’s not all food at Violet Oon’s Kitchen Brunch – we also have great refreshing cocktails like Bloody Mary and Sangria to pep you up for the day ahead. For those preferring a more virgin taste, there are lovely smoothies like our Banana and Honey Smoothie and a dose of healthy beverages comes in the form of freshly made fruit and vegetable juices including apple, pineapple, celery and beetroot. Dining indoors in air-conditioned comfort or outdoors in the covered terrace with its view of green in the near distance, a meal at Violet Oon’s Kitchen offers not just a delectably tasty treat but also a relaxed respite from the city stress. Violet Oon's Kitchen Weekend Brunch, launching Saturday June 1st from 9.30 am to 3 pm . The Regular menu is also available from 11.30am to 3pm for lunch on weekends and snacks are available from 3 pm to 6 pm. Dinner starts at 6 pm and the last orders are at 9.30 pm Violet Oon's Kitchen is located at 881 Bukit Timah Road, S 279893. Tel: 64685430 Opening Hrs: LUNCH 11.30AM TO 3PM DINNER 6PM TO 9.30PM WEEKEND BRUNCH 9.30AM to 3PM CLOSED on Mondays For more information call: Violet Oon 96685621, [email protected] Su-lyn 98169637, [email protected] Ming 98374110, [email protected] Violet Oon's Kitchen, 881 Bukit Timah Road, S 279893. Tel: 64685430 [email protected] .
Load more

Recommended publications
  • Foodie-2019.Pdf
    I’M A FOODIE A GUIDE FOR FOODIES / 02 - CONTENTS & MAD ABOUT MOD-SIN / Passion Made Possible MAD ABOUT Singapore is much more than the sum of its numerous attractions. It’s constantly evolving, reinventing, and reimagining itself, MOD-SIN with people who are passionate about creating new possibilities. Coined by Chef Willin Low of Relish by Wild Rocket, Mod-Sin refers to modern Singaporean cuisine that fuses innovative cooking techniques It’s where foodies, explorers, collectors, and new flavours with traditional local favourites. From Rendang Oxtail action seekers, culture shapers, and socialisers meet – and new experiences are Pappardelle to Bak Chor Mee Grilled Cheese, there’s plenty of unique created every day. flavours for you to savour. Here are some foodie favourites. Don’t stop at finding out what you can do when you visit. Let our Passion Ambassadors show you what you can be when you’re here. Because we’re more than just a destination. We’re where passion is CHEF HAN LIGUANG made possible. OF RESTAURANT LABYRINTH Q: What is the concept of Labyrinth? A: “The idea of Labyrinth is to basically take diners on a journey, as well as show then Singapore over a WHERE FOODIES MEET. 3-hour gastronomical adventure in the restaurant itself. Labyrinth was born out of my passion for cooking. I was not a chef or rather I was not a conventional chef. I was Every meal is a chance to indulge in previously a banker. Back in my university days, when something different, in new atmospheres, I was studying in London, I loved cooking and cooking Image credits:Xiao Ya Tou transports me to a very different dimension, where I am and in new ways.
    [Show full text]
  • From Natural History to National Kitchen: Food in the Museums of Singapore, 2006­2017
    From Natural History to National Kitchen: Food in the Museums of Singapore, 2006­2017 By: Nicole Tarulevicz and Sandra Hudd Abstract Taking museum exhibitions, publications, and restaurants as a focus, this essay explores how food is used and represented in museums in Singapore, revealing a wider story about nationalism and identity. It traces the transition of food from an element of exhibitions, to a focus of exhibitions, to its current position as an appendage to exhibition. The National Museum is a key site for national meaning­making and we examine the colonial natural history drawings of William Farquhar in several iterations; how food shortages during the Japanese Occupation of Singapore during World War II have been used for nation­building; and hawker food as iconography and focus of culinary design objects. Issues of national identity within a multi­ ethnic society are then highlighted in the context of the National Kitchen restaurant at the National Gallery of Singapore. Key Words: Singapore, museums, hawker food, memory, nation building Introduction From Berlin’s Deutsches Currywurst Museum to Seoul’s Museum Kimchikan (formerly Kimchi Museum), food is increasingly taking center­ stage in museums. Food also makes regular appearances in conventional museums and galleries, be that the Julia Child exhibition at the National Museum of American History in Washington, D. C., or an exhibition on food cravings at London’s Science Museum. New Zealand’s giant kiwifruit is just one of very many giant tributes intended to attract tourists. The Southeast Asian city­state of Singapore is well known as a foodie destination and it should come as no surprise that there has been a growing interest, in the last decade, in including food and foodways as content in Singapore’s cultural institutions.
    [Show full text]
  • Restaurantguide 2017
    SINGAPORE RestaurantGUIDE 2017 www.toptables.sg 100% all-natural beef, smoked bacon. all the toppings. it’s the only burger that belongs in a rock & roll museum. 50 CUSCADEN ROAD #02/03-01 | HPL HOUSE SINGAPORE 249724 | +65 6235 5232 RESORTS WORLD SENTOSA | THE FORUM #01-209, SINGAPORE 098138 | +65 6795 7454 /HardRockCafeSentosa /HardRockCafeSingapore /HRCSingapore #THISISHARDROCK #HARDROCKCAFESINGAPORE #HARDROCKCAFESENTOSA JOIN HARDROCKREWARDS.COM ©2016 Hard Rock International (USA), Inc. All rights reserved. EDITOR’S NOTE The Tribe Has Spoken t’s been a big 12 months for Singapore’s fine dining scene. The National Gallery unveiled a slew of upscale restaurants, French fine dining temple Jaan saw a much-discussed change in chefs, Restaurant Ember changed its concept, a certain Iguide launched its inaugural edition in Singapore, to mixed reactions—and a whole lot else. With so many fun changes afoot, we figured we should spruce things up around here, too. This year’s SG Top Tables employs a new method of selection. We reached out to a bunch of our foodie friends—industry movers and shakers and die-hard fancy restaurant goers, people who know Singapore’s restaurant scene like the back of their forks—and asked them to weigh in. After surveys and discussions, several restaurants were added, several got the boot. What you have in these pages are over 100 of the best dining experiences in Singapore, as selected by our secret panel—places that deliver great ambience, wonderful service and, of course, unforgettable food. The guide is divided into neighborhoods for easy browsing. There’s also a handy index in the back, should you wish to browse by cuisine instead.
    [Show full text]
  • National-Gallery-Lunch-Dinner-OCT.Pdf
    As a child I looked forward with excited anticipation to the delectable feasts cooked by my Peranakan aunts and grandaunts. At 16, in 1965, I begged them to teach me how to cook the dishes of my Peranakan heritage and that is how my culinary journey in the kitchen began. My obsession with the national past-time of eating out began much earlier when my father would take me out all over Singapore for breakfast, lunch, tea, dinner and supper. Later on, as a food critic, I met some of Singapore’s Culinary Treasures, om local chefs, to hawkers to home cooks, who welcomed me into their kitchens. My culinary heart has always belonged to Singapore and I share this love with you. Welcome to the National Kitchen, where every day is a celebration and where food is all about love, sharing, family and iends. PICKLES PINEAPPLE PATCHEREE . 4 NYONYA A RCHAR . 6 , , , , , SOUP KIAM CHYE A RK THNG . 10 PONG TAUHU SOUP . 11 , SALADS ROJAK . 7 , , , , , , , TAU HU GORENG (V) . 9 ' SAMBAL KIMCHIAM UDANG . 15 GADO GADO . 18 , , - , , , , (V) — V EGETARIAN (*) — V EGETARIAN OPTION AVAILABLE Makan Kechil, the Small Eats of the Singapore kitchen always formed the backdrop of my family’s mahjong and cheki sessions on lazy aernoons where the women would gather to gossip and snack on these tasty morsels while still engrossed in the game. STARTERS NGOH HIANG . 15 , KUAY PIE TEE . 17 “ ” , SATAY . 15 , , CORONATION CHICKEN IN WANTAN LEAF CUP . 9 . TURMERIC CHICKEN WINGS . 13 IDLY SERVED WITH COCONUT & TOMATO CHUTNEY (V) . 7 (V) — V EGETARIAN (*) — V EGETARIAN OPTION AVAILABLE MEAT SEAFOOD BUAH KELUAK AYAM .
    [Show full text]
  • Party Tray Menu
    PARTY TRAY MENU TO ORDER PLEASE CALL: 8533 1122 OR EMAIL US AT: [email protected] Please place orders 2 days in advance before 3pm SALAD & STARTERS VEGETABLES TAU HU GORENG . 62 CHAP CHYE . 62 FRIED TAW KWA ON A BED OF JULIENNE CUCUMBER & BEAN SPROUTS CLASSIC FESTIVE DISH OF VEGETABLES BRAISED IN A RICH PRAWN BISQUE SERVED WITH A SWEET DARK PEANUT SAUCE SAMBAL EGGPLANT . 62 ADO ADO G G . 62 FRIED EGGPLANT TOPPED WITH A SPICY AND TANGY SAMBAL SAUCE POTATOES, LONG BEANS, CABBAGE, CUCUMBER, LONTONG, TEMPEH, TAWKUA, EGG WITH SPICY PEANUT DRESSING AND PRAWN CRACKER SAMBAL BENDI . 56 LADY’S FINGERS IN A SPICY, TANGY DRIED PRAWN FLOSS PASTE NGO HIANG . 70 DEEP FRIED FRESH PRAWN, CRAB MEAT, PORK & WATER CHESTNUT ROLLS KLEDAK MASAK LEMAK . 62 WRAPPED IN BEAN CURD SKIN SWEET POTATO LEAVES AND SPUDS IN LIGHT SPICED COCONUT SAUCE KUAY PIE TEE . 74 SAYUR LODEH (V) . 62 BAMBOO SHOOT AND TURNIP STEW IN A DEEP FRIED CUP & TOPPED WITH MIXED VEGETABLES AND TAUKUA IN A SPICY COCONUT GRAVY PRAWN, HOME MADE CHILLI SAUCE & SWEET FRUIT SAUCE MEATLESS MEATBALLS RENDANG (V) . 68 TAMARIND PORK . 65 WALNUT AND CHEESE BALLS BRAISED IN MELANGE OF SPICES FLAVORED WITH CRISPY INFUSED TAMARIND PORK BELLY SLICES SERVED WITH A KAFFIR AND BAY LEAVES IN A CREAMY COCONUT CREAM SAUCE GARLIC VINAIGRETTE MAINS VIO’S CHICKEN CURRY . 82 BABI ASSAM . 88 CHICKEN PIECES STEWED IN VIOLET’S OWN HOME MADE CURRY POWDER SPICY AND SOUR TAMARIND PORK STEW WITH WHOLE RED AND GREEN CHILLIES CHICKEN LEMAK . 88 FISH TEMPRA . 100 CHICKEN STEWED IN SPICES WITH COCONUT AND KAFFIR LIME LEAVES FRIED FILLET OF BABY SEA BASS TOPPED WITH A SWEET, SOUR & MILDLY HOT SAUCE OF CHILLIES, ONIONS, SWEET SOYA SAUCE & LIME BUAH KELUAK AYAM .
    [Show full text]
  • Takeaway & Home Delivery
    TAKEAWAY & HOME DELIVERY Spending more time at home? Take our Singaporean Peranakan signatures away with our new takeaway and delivery service. Pick-up of orders are available in our restaurants during lunch and dinner service hours. Orders may also be picked up from the taxi stand. Kindly place orders at least 30 minutes before pick-up time. Delivery of takeaway orders are available at a flat charge of $20. To place an order, please ring: Violet Oon Singapore at ION Orchard: 9723 5904 (12pm-9pm) 2 Orchard Turn, #03-28/29, Singapore 238801 ION ORCHARD MENU We remember our childhood days where the familiarity of family cooking gives comfort to the soul. At VO Singapore, we bring you your favourite Singapore and Nyonya dishes redefined using the finest ingredients and spices enjoyed in an elegant and luxurious environment. We hope you enjoy your experience with us where every day is a celebration and where food is all about love, sharing, family and friends. MAY YOUR RICE BOWL ALWAYS BE FULL. --- V.O SOUP Mulligatawny Soup . 16 A cornerstone of British Indian cuisine. A mild, creamy curry broth with chicken and rice infused with a myriad of spices and topped with deep fried shallot, spring onion and coriander leaves Mulligatawny Soup (V) . 15 A cornerstone of classic British Indian cuisine. A curry broth with cauliflower and rice infused with a myriad of spices and topped with deep fried shallot, pan-fried ladies’ fingers, spring onion and coriander leaves STARTERS ngoh hiang . 18 Deep fried beancurd skin roll with prawn, crab, chicken and water chestnut seasoned with five spice powder Kuay pie tee .
    [Show full text]
  • ION ORCHARD MENU We Remember Our Childhood Days Where the Familiarity of Family Cooking Gives Comfort to the Soul
    ION ORCHARD MENU We remember our childhood days where the familiarity of family cooking gives comfort to the soul. At VO Singapore, we bring you your favourite Singapore and Nyonya dishes redefined using the finest ingredients and spices enjoyed in an elegant and luxurious environment. We hope you enjoy your experience with us where every day is a celebration and where food is all about love, sharing, family and friends. MAY YOUR RICE BOWL ALWAYS BE FULL. --- V.O SOUP Mulligatawny Soup . 16 A cornerstone of British Indian cuisine. A mild, creamy curry broth with chicken and rice infused with a myriad of spices and topped with deep fried shallot, spring onion and coriander leaves Mulligatawny Soup . 15 A cornerstone of classic British Indian cuisine. A curry broth with cauliflower and rice infused with a myriad of spices and topped with deep fried shallot, pan-fried ladies’ fingers, spring onion and coriander leaves vegan STARTERS ngoh hiang . 18 Deep fried beancurd skin roll with prawn, crab, chicken and water chestnut seasoned with five spice powder Kuay pie tee . 18 Julienned bamboo shoot and turnip poached in a prawn bisque and served in a deep fried “top hat” cup. Topped with prawn, chilli sauce and a sweet fruit sauce Chicken Satay . 16 additional Chicken Satay . 6 Chicken in spices, grilled and with a spicy peanut with pineapple, rice cake, cucumber and red onion CriSpy Kurobuta porK FingerlingS with garliC and Curry leaveS . 18 Juicy Kurobuta pork marinated in a delicately spiced batter and deep fried to a tender crisp. Served with a side of VO Chilli Sauce turMeriC Chicken wingS .
    [Show full text]
  • Life Lessons in A
    BIBLIOASIA JAN - MAR 2019 VOL. 14 ISSUE 04 FEATURE (Facing page) The writer’s mother Madam Devaki Nair (left) and grandaunt Madam Salachi Retnam in LIFE 1991, with some of the Indian Peranakan dishes they had prepared using recipes that were passed down through oral tradition. Pegang tangan, or touch of LESSONS hand, ensured that the right quantities of ingredients were used and nothing was wasted. Image source: The Straits Times © Singapore Press Holdings Limited. IN A Reprinted with permission. (Right) Group photo of Indian Peranakan girls, some wearing the baju panjang, 1910–1925. Lee Brothers Studio Collection, courtesy of National Archives of Singapore. (Below right) A typical Indian Peranakan house in Kampung Chetti, or Chetty Village, at Jalan Gajah Berang in Malacca. The front porch of the house is called thinnai, where strangers are allowed to rest or spend the night. This tradition is not practised by other South Indians in Singapore and Malaysia. Image reproduced from Dhoraisingam, S.S. (2006). Peranakan Indians of Singapore and Melaka: Indian Melaka Babas and Nonyas – Chitty Melaka (p. 23). Singapore. (Call no.: RSING 305.8950595 SAM). greatly reducing wastage – from the food preparation stage right through to the quantity served. KitchenThrift, hard work and resilience It was anathema in our family to are qualities that can be nurtured write down recipes. Everything was through food. Chantal Sajan passed down through the generations recalls the legacy of her grandaunt. by agak-agak (guesswork). If you got it wrong, you had to finish your mess yourself – and God forbid any chucking Chantal Sajan is a sub-editor with Singapore of food down the rubbish chute.
    [Show full text]
  • We Remember Our Childhood Days Where the Familiarity of Family Cooking Gives Comfort to the Soul
    MENU We remember our childhood days where the familiarity of family cooking gives comfort to the soul. At Violet Oon Singapore, we bring you your favourite Singapore and Nyonya dishes redefined using the finest ingredients and spices enjoyed in an elegant and luxurious environment. We hope you enjoy your experience with us where every day is a celebration and where food is all about love, sharing, family and friends. SMALL PLATES Makan Kechil, the small eats of the Singapore kitchen, always formed the backdrop of family’s mahjong and cheki sessions on lazy afternoons where the women would gather to gossip and snack on these tasty morsels while still engrossed in the game. Ngoh hiaNg . 14 Deep fried beancurd skin roll with prawn, crab, chicken and water chestnut seasoned with five spice powder Kuay Pie Tee . 14 Julienned bamboo shoot and turnip poached in a prawn bisque and served in a deep fried “top hat” cup. Topped with prawn, chilli sauce and a sweet fruit sauce Butter Cod . 18 Tender chunks of fried cod on a bed of Cantonese butter sauce with a hint of chilli, topped with egg floss and curry leaves CrisPy KuroBuTa PorK FiNgerliNgs wiTh garliC aNd Curry leaves . 18 Juicy Kurobuta pork marinated in a delicately spiced batter and deep fried to a tender crisp. Served with a side of VO Chilli Sauce shoesTriNg Fries wiTh MaKassar aioli diP (v) . 15 Shoestring fries served with a creamy garlic and chilli dip SALAD MarMiTe BaBy soToNg salad . 25 Crispy baby squid tossed in a marmite sauce served on a bed of mixed greens, cucumber and cherry tomatoes with house-made vinaigrette MaNgo KeraBu wiTh iKaN Bilis .
    [Show full text]
  • SATAY BAR and GRILL MENU Enjoy Our flame-Grilled Signatures with Our Takeaway and Delivery Service
    SATAY BAR AND GRILL MENU Enjoy our flame-grilled signatures with our takeaway and delivery service. TAKEAWAY Takeaway of orders are available from our Clarke Quay outlet from 12pm to 9pm Kindly place orders at least 45 minutes before pick-up time. DELIVERY Enjoy free delivery on orders over $100. A flat delivery charge of $15 applies for other orders. Kindly place orders at least 2 hours before delivery time. TO PLACE AN ORDER, PLEASE CALL OR WHATSAPP US (FROM 10AM) AT +65 9138 3592 OR EMAIL US AT: [email protected] V IOLET O ON S ATAY B AR & G RILL 3B R IVER V ALLEY R OAD #01-18, C LARKE Q UAY, S INGAPORE 179021 STARTERS AND SALAD KUAY PIE TEE . 17 NGOH HIANG . 18 , , “ ” , TAU HU GORENG (V) . 9 ' VO STREET SATAY CHICKEN PETIT SATAY CHICKEN JUMBO SATAY ½ DOZEN . 17 | 1 DOZEN . 28 3 LARGE STICKS . 16 , , , , , BEEF PETIT SATAY IMPOSSIBLE SATAY (V) ½ DOZEN . 18 | 1 DOZEN . 30 3 STICKS . 17 , , , , , , GRILLS DAGING PANGGANG GARAM A SSAM BARRAMUNDI WITH SAMBAL HIJAU . 50 PINEAPPLE AND GINGER FLOWER . 32 200- AYAM PANGGANG K ATONG . 25 , , . GRILLED VEGETABLES L ADIES FINGERS LEMAK (V) . 15 GRILLED CORN WITH BUTTER (V) . 15 GGPLANT WITH AMBAL (V) (V) E S . 15 BROCCOLI BUAH KERAS . 15 (V) – V EGETARIAN OPTION P RICES SUBJECT TO SERVICE CHARGE AND PREVAILING GST E NJOY FREE DELIVERY ON ORDERS OF A MINIMUM FINAL BILL OF $100 FROM OUR NYONYA KITCHEN BEEF RENDANG . 25 BABI PONG TAY . 19 - , , BUAH KELUAK AYAM . 25 CHAP CHYE . 16 ROTI VIOLET TAU YUE BAK · 18 CRISPY SPICY TUNA WALA WALA · 18 , CHICK PEA M ASALA (V)(*) · 17 RICE & NOODLES DRY L AKSA .
    [Show full text]
  • Violet Oon Mention Peranakan Food in Singapore and 68-Year-Old Violet Oon Is Invariably the Name That Comes to Mind
    In Singapore, eating is a national pastime. Now with a new wave of openings and international acclaim, has it become the greatest food destination in the world? William Drew reports on the Lion City’s finest eateries Photography by Rebecca Toh & Lauryn Ishak Interviews by Delle Chan 1.3521° N, 103.8198° E The Lion eatstonight 44 ATLAS BY ETIHAD / OCTOBER 2017 44 Singapore S.indd 44 20/09/2017 08:50 44 Singapore S.indd 45 19/09/2017 08:52 s the man in possession of what many describe as a dream job – overseeing The World’s 50 Best Restaurants list – I have a confession: until some five years ago, I had never set foot in Singapore. What’s more, I held some pretty uneducated views on the place. In particular, its Afood. Before my first visit, I foresaw a highly regimented, fantas- tically clean but somewhat anodyne society, where the restau- rant scene was notable for shipping in high-profile “celebrity” chefs from the US and Europe. Throw in some chilli crab and the obligatory Singapore Sling at Raffles and that was Singapore done, right? How wrong can one food follower be? And, if my unthinking assumptions were off the mark back then, they are doubly so now. Because, in the past few years, Singapore has speedily progressed from one of Asia’s gastronomic stand- ard-setters to sit proudly among the global elite of food cities. So what is it that makes the Lion City challenge the likes of The inventor New York and Tokyo in the international dining stakes? In sim- plistic terms, it’s down to a near-unique combination of variety Willin Low and quality.
    [Show full text]
  • We Remember Our Childhood Days Where the Familiarity of Family Cooking Gives Comfort to the Soul
    MENU We remember our childhood days where the familiarity of family cooking gives comfort to the soul. At VO Singapore, we bring you your favourite Singapore and Nyonya dishes redefined using the finest ingredients and spices enjoyed in an elegant and luxurious environment. We hope you enjoy your experience with us where every day is a celebration and where food is all about love, sharing, family and friends. MAY YOUR RICE BOWL ALWAYS BE FULL. --- V.O SOUP Mulligatawny Soup . 16 A cornerstone of British Indian cuisine. A mild, creamy curry broth with chicken and rice infused with a myriad of spices and topped with deep fried shallot, spring onion and coriander leaves Mulligatawny Soup . 15 A cornerstone of classic British Indian cuisine. A curry broth with cauliflower and rice infused with a myriad of spices and topped with deep fried shallot, pan-fried ladies’ fingers, spring onion and coriander leaves vegan STARTERS ngoh hiang . 18 Deep fried beancurd skin roll with prawn, crab, chicken and water chestnut seasoned with five spice powder Kuay pie tee . 18 Julienned bamboo shoot and turnip poached in a prawn bisque and served in a deep fried “top hat” cup. Topped with prawn, chilli sauce and a sweet fruit sauce Chicken Satay . 16 additional Chicken Satay . 6 Chicken in spices, grilled and with a spicy peanut with pineapple, rice cake, cucumber and red onion CriSpy Kurobuta porK FingerlingS with garliC and Curry leaveS . 18 Juicy Kurobuta pork marinated in a delicately spiced batter and deep fried to a tender crisp. Served with a side of VO Chilli Sauce turMeriC Chicken wingS .
    [Show full text]