There is often a misconception that when you have a meal that is plant based with zero meat, it will be bland and tasteless. Thankfully, for the vegetarians and vegans out there, that is not the case – particularly so at Violet Oon Satay Bar & Grill at Clarke Quay.
Staying true to the beloved flavours of Singapore, this extended menu continues to pay homage to the myriad of local food stories through the use of popular regional spices that accentuate the meaty flavours of mushrooms and vegetables, elevated with heady rempahs, house-made sauces, and the smoky sear of the grill, to create the tantalising, sizzling flavours that diners have come to love. I headed down there with my girlfriends to check out their new veggie menu – as well as it being my first time in a Violet Oon restaurant too. The venue design, can I just say, is absolutely stunning:
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“Going back to our rich culinary traditions, we tapped on traditional know-hows from the region to create new renditions of our Violet Oon Singapore signature flavours crafted from rempahs (spice mixes) which are at the heart of our cooking. Root vegetables like galangal, ginger and onions add heft and texture as well as natural fibre to our dishes which are overlain with creamy coconut milk, nuts, tamarind and gula melaka to create our multi-layered flavours and sauces.” Says Violet Oon, Chef and Culinary Curator, Violet Oon Singapore.
The Menu
One usually expects a ‘limited’ choice of dishes when it is just plant-based. This is so far from the offerings at Violet Oon. The 3-page menu has so much to offer it’s hard to choose what you wish, which is thus lucky that the style of the venue is to order many dishes to share for the whole table. I love this style of eating because I like to try a bit of everything, rather than limit myself to just one dish.
For starters – Eggplant Goreng Dip with Emping Crackers (vegan, gluten-free) $17 followed by dish after dish of absolute DELICIOUSNESS. My favourite (one of many) is the Kunyit Lemak King Oyster Mushroom (vegan, gluten-free) $24 — a dish rich with the smoky, full-bodied flavours of meaty King Oyster Mushroom and the earthiness of a turmeric-infused coconut sauce. So much so I had to order another portion because I wanted more.
For some heat, the Jagung Bakar Pedas Manis (vegetarian) $18 is one of the spiciest newcomers, chargrilled corn on the cob coated in a fiery sauce with a hint of sweetness that is lightly tempered by a topping of feta cheese. The Grilled Cauliflower Sambal Tumis (vegan, gluten-free) $19 ismilder but equally delectable, starring smoky chunks of cauliflower atop a bed of a moreish sambal sauce, sprinkled with kaffir lime leaves. I loved both these dishes, but I am not the best with ‘spice’ to begin with, so struggled with the Jagung Bakar Pedas Manis!
We also enjoyed the rice bowl options: he Nasi Goreng Kangkung (vegan, gluten-free) $23, is a stir-fried medley of jasmine rice, kangkung, fried tofu, and bold spices, and the Buah Keluak Fried Rice (vegan, gluten-free) $25. This hearty main features fried jasmine rice tossed with Buah Keluak and succulent oyster mushrooms, garnished with kaffir lime leaf and chopped candlenuts.
Undoubtedly, no visit to a Violet Oon Singapore restaurant is complete without some sweet indulgence. Pulut Hitam with Dairy-Free Coconut Ice Cream (vegen, gluten-free) $14 and Kueh Beng Kah (vegetarian, gluten-free) $15 are two more beloved signatures to mark the end to your feast on a sweet and nostalgic note. I have never tried Kueh Beng Kah before and it is absolutely delicious. DELICIOUS. If I hadn’t already have stuffed my face with the rest of the dishes I’d have ordered another second helping of this too. It was sublime.
Verdict
I have never tasted vegetarian food quite like this before. Everything was so rich in flavour, full of spices and Asian aromas you wouldn’t even know it was meat-free, especially when you have the texture of the Osyter Mushrooms, Tempeh, Tofu and Impossible Meat. The entire plant-based menu would make even a meat-eater full, content and happy (as I am), which says a lot for these incredible dishes.
Aside from the menu, the service is beyond impeccable (shout out to Kevin you are a star!), the drinks are delicious (That Assam Martini is something else!) and the interior design is just stunning. I for one am 100% going back. Please note the new plant-based menu is currently exclusively available only at Violet Oon Satay Bar & Grill.
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