Violet Oon Singapore has unveiled its flagship restaurant at Dempsey, marking the most ambitious venture yet by the doyenne of Singaporean cuisine. Spanning over 6,000 square feet in a beautifully restored heritage building, the new outlet introduces refreshed elements including a reimagined menu featuring rarely-seen heirloom recipes, an innovative beverage programme, and an on-site edible garden. The Dempsey location joins the brand’s existing restaurants at the National Gallery Singapore and Ion Orchard, expanding its presence while deepening its culinary narrative.
The updated menu is a celebration of Singapore’s Peranakan roots, showcasing lesser-known heritage dishes such as Hati Babi Bungkus (spiced pork liver wrapped in caul fat), Nasi Ulam (a labor-intensive rice salad made with eight types of herbs), and Kerabu Pucuk Paku (fiddlehead ferns tossed with lemongrass, chilli, and calamansi). These sit alongside the restaurant’s beloved staples like Ayam Buah Keluak and Babi Pong Tay. A new drinks list introduces cocktails and non-alcoholic options inspired by Peranakan flavours, such as the Rindu Roselle, a roselle-infused take on the New York Sour, and Ong Lai, a clarified milk punch featuring rum, cognac, and Ondeh Ondeh-flavoured soju. The on-site edible garden adds a sustainable and sensory dimension, supplying fresh ingredients like torch ginger and blue pea flower straight to the kitchen and bar.
The Dempsey flagship is also a personal milestone for the Oon family. Designed by Creative Director Tay Su-Lyn, Violet Oon’s daughter, the space pays homage to the charm of its location with black, gold, and emerald accents, grand chandeliers, and heritage tiles. Memorabilia from Oon’s storied career — which includes work as a food critic, author, television host, and culinary ambassador — line the walls, offering a window into her lifelong dedication to Singaporean cuisine. CEO Tay Yiming, Oon’s son, highlights the opening as a meaningful step in their journey to elevate local heritage through food. For Oon, the return to Dempsey is a sentimental one, having worked there as choir mistress in the 1970s. As she reflects on her career, she shares her family’s hope that this new chapter will invite guests to experience the richness and storytelling of Singapore’s culinary heritage.


