Page 5 - Violet Oon News Today

Violet Oon Singapore expands its plant-based menu with meatless satay, mushroom pongteh and more Feast on a guilt-free Peranakan feast at its Clarke Quay outlet, Violet Oon Satay Bar and Grill By Advertising Peranakan food is often cooked with meat – chunks of beef or pork are stewed in slick curries, and shrimp paste forms the foundation of most sauces. But the doyenne of Nonya cuisine in Singapore, Violet Oon, wants to make the cuisine accessible to those with dietary restrictions as well...

Before the Chinese new year festivities (and reunion dinners starring the quintessential yu sheng, pen cai and nian gao) begin, let us appreciate the chefs regular menus available this week, which are no less delicious. Andaz Singapore has re-opened Aunties Wok and Steam if youre craving for tasty and homely zi char fare, while Violet Oon has extended its plant-based and vegan menu for those who want to have a healthier diet this year. But those who feel like indulging once in a while may go fo...

January 08, 2021 Instagram/violetoonsingapore Always on the hunt for new dining spots? We bring you sound bites on where to eat, including new restaurant and eatery openings, the best places for your after-work tipple, and what’s new in the food scene. This week, get in the mood for CNY with the festive offerings from Kam’s Roast, slurp on Gongcha’s latest beverage and get a taste of in-flight meals from Japan Airlines at Japan Rail Cafe. 1. Kams Roast offers the Prosperity Treasur...

December 22, 2020 Instagram/tsuiwahsingapore Sandwiched between posh Robertson Quay and gritty Boat Quay , Clarke Quay still has a soft spot in our hearts as the riverside party central. With its wacky themed bars and cuisines of all kinds, this well-trodden stretch hasn’t quite dulled its glamour yet. To get your night started, here’re the best (and possibly rowdiest) restaurants and bars in Clarke Quay to hit up. Restaurants [embed]https://www.instagram.com/p/BxHLukmn9cO/[/embed] If you�...

- Advertisement - Along with his advice to “always keep calm and use sambal”, champion for hawker rights KF Seetoh wrote about how far the local hawker scene has come, and where he thinks it is going to go. In a Facebook post on Thursday (Dec 17), which was also Mr Seetoh’s birthday, he started by saying: “Thanks for the great B’day gift Unesco”. “The first time i made some noise about our Unesco-able food culture was through a suggestion that our Yue Sheng Prosp...

The New Paper Violet Oon completes bucket list with recipes for stroke survivors After suffering from the stroke, chef and restaurateur Violet Oon had to relearn how to walk and adjust to culinary challenges. PHOTO: SINGAPORE NATIONAL STROKE ASSOCIATION Having survived a stroke, chef Violet Oon decides to give back by helping others rethink their diet 0 Engagements Shortly after her 70th birthday last year, local celebrity chef and restaurateur Violet Oon felt compelled to give back to society ...