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Violet Oon Singapore expands its plant-based menu with meatless satay, mushroom pongteh and more

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
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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. So over at Violet Oon Satay Bar and Grill, the restaurant has recently launched an expanded menu filled with plant-based and gluten-free variants of its classic dishes.

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