A refined restaurant for the ultimate experience in Peranakan fine dining with immaculate interiors of white marble table tops and contemporary black leather sofas with a backdrop of Peranakan tiles. Think of old hollywood glamour mixed with the decadence of Straits Born Chinese’s rich culture and history. The delectable Peranakan cuisine which is a blend of Chinese ingredients with Malay cooking techniques results in a myriad of flavours and an intense blend of tangy, aromatic and spicy. A true feast for the senses.

Located at National Gallery Singapore along Saint Andrew’s Road, National Kitchen by Violet Oon is curated to reflect Singaporeans’ life experiences. The menu is truly Singaporean, with Indian, Chinese and Eurasian flavours in their lunch, tea and dinner plates. It serves local dishes such as Hainanese Chicken Rice, Eurasian Chicken and Prawn Bostador, as well as Hakka Abacus Seeds. All made with traditional recipes keeping true to their respective roots.

Do not miss the Kiam Chye Ark Thng! The soup is simmered till the gamey sweetness from the duck (Ark) seeps into the broth. The pickled mustard leaves – Kiam Chye – attributes to the salty, sourish tang. The assam skin and fresh chilli are tantalising accents in the background, rounding off the robust and bold flavours.  An unadulterated starter to whet up the appetite. Ngoh Hiang is certainly the crowd favourite, a delightful mix of prawn, crab, chicken with water chestnuts seasoned with five spice powder then lovingly wrapped in bean curd skin before finally being deep fried to perfection.

Kuay Pie Tee is another staple dish during a Peranakan meal, mini “cups” made from deep fried batter, filled with well julienned bamboo shoot and turnip poached in prawn bisque topped with slice prawn, chili sauce and classic sweet fruit sauce. Each bite yield various textures as the savouriness flows into your mouth. At this juncture, for those not used to the spice order the Singapore Island Iced Tea which is a refreshing and unique combination of gula melaka, kaffir lime leaf, lemon grass, seltzer water that results in a good balance of sweetness and aromatics with a touch of bubbles.

A true test for any restaurant that claims to be true blue Peranakan must be the Buah Keluak Ayam, a very classic and traditional chicken stew with buah keluak nut infused with fresh root spices of lengkuas and turmeric. The prized black nut, also known as “truffle of the east” is decadently pungent and has to be soak in water over a period of time as part of the preparation process before being precisely cracked open at the side without breaking the whole shell. Tedious procedure but worth every effort as the tidal wave of complex flavours envelops your taste-buds with each mouthful. An extremely difficult dish to master and National Kitchen by Violet Oon does it with finesse.

For desserts, do indulge in Roti Jala with Gula Melaka and Banana Sauce. Pengat is a sweet creamy sauce made with banana cooked in coconut milk and palm sugar (gula melaka). An interesting pairing of pengat and roti jala. At first glance, the Kueh Beng Kah may look heavy and chewy. However, from your first bite, fall in love with its light and oh-so soft texture. Coconut milk and gula melaka compliments the dish with delectable creaminess and a caramel-like sweetness.

National Gallery does not serve pork, and its food suppliers are halal certified. Bookings in advance are essential. Here food is all about sharing the love with family and friends. That is the way every dining experience should be.

---

ADDRESS:
1 St. Andrew’s Road, #02–01, National Gallery Singapore, (City Hall Wing) Singapore 178957
PHONE: +65 9834 9935
WEBSITE: https://violetoon.com/national-kitchen-by-violet-oon-national-gallery-singapore/