Violet Oon Singapore has launched its most expansive and immersive culinary destination with the opening of its flagship restaurant at Dempsey Hill. This new standalone outlet, the only one of its kind under the brand, spans more than 6,000 square feet across a lush heritage site, offering guests a transportive experience through Singapore’s rich cultural and culinary past. The restaurant is thoughtfully designed to host everything from intimate family celebrations to elegant communal dinners, with a range of spaces including a grand main dining room, private dining suites, a mezzanine lounge, and a spacious outdoor veranda ideal for alfresco, pet-friendly gatherings.

More than just a place to dine, the Dempsey location embodies Violet Oon Singapore’s dedication to honouring tradition while embracing refinement. With interiors dressed in the brand’s signature palette of black, gold, and emerald green, and accented by lovingly collected Peranakan tiles and family memorabilia, the space is a seamless blend of heritage and modern design. Each element from the curated décor to the refreshed menu of time-honoured dishes, invites guests into a multi-sensory narrative of Singaporean identity, culture, and cuisine.

Every detail of the Dempsey restaurant pays homage to Singapore’s rich cultural tapestry. Anchored in the brand’s signature black, gold, and emerald green palette, the interiors are adorned with original Peranakan tiles, many salvaged from heritage homes undergoing redevelopment, and family photographs chronicling Violet Oon’s decades-long culinary journey.

The result is a setting that effortlessly marries heritage with modern sophistication. Chandeliers cast a warm glow over dark wood furnishings, while the outdoor veranda, lined with lush greenery, offers a relaxed, pet-friendly setting for alfresco dining.

Creative Director Tay Su-Lyn, who oversaw the transformation of the historic space, explains, “We wanted to honour the unique charm of Dempsey through our design. Every detail has been thoughtfully crafted to preserve the site’s distinctive character while enhancing the space to create a warm, welcoming atmosphere that reflects our Peranakan heritage with a modern elegance.”

At the heart of the Dempsey experience is an elevated menu that reaffirms Violet Oon’s role as the doyenne of Singaporean cuisine. Oon, who was awarded the Lifetime Achievement Award for Outstanding Contributions to Tourism by the Singapore Tourism Board in 2019, describes the culinary direction as “the perfect marriage of the East with the East.”

The refreshed offerings reflect the convergence of Chinese and Malay traditions that define Peranakan food, from fiery sambals and robust spices to mellow, soulful braised dishes. Signature favourites like Buah Keluak Ayam, Babi Pong Tay, and Chap Chye remain, but are joined by rare heirloom recipes seldom seen even in Peranakan homes today.

Highlights include Nasi Ulam, a fragrant herb rice salad prepared tableside, featuring eight finely julienned herbs, including Ulam Raja, lemon basil (Daun Kemangi), Thai basil (Daun Selasih), and pink ginger flower, tossed with shredded fish, prawns, and toasted grated coconut (kerisik). Hati Babi Bungkus, a rare treat of spiced pork liver wrapped in delicate caul fat and fried to golden perfection, redolent of coriander and reserved for grand Peranakan feasts. Kerabu Pucuk Paku, a seasonal salad of fiddlehead ferns and lemongrass, dressed with calamansi, chilli, and dried shrimp for a zesty, aromatic start to the meal. Sambal Belimbing Udang, a seasonal dish made with the sour belimbing fruit harvested from the on-site edible garden, paired with fresh prawns and a house-made sambal.

Other classic Tok Panjang dishes such as Hee Peow Soup and Sio Bak Kiam Chye are also featured, forming a robust tapestry of Singaporean flavour.

Complementing the cuisine is a newly introduced beverage programme that celebrates Peranakan heritage through craft and creativity. The menu balances aromatic cocktails with zero-proof alternatives and heritage teas, all thoughtfully designed to enhance the meal.

Signature drinks include: Rindu Roselle, A riff on the New York Sour, featuring bourbon and tart roselle from Sarawak, topped with Mancino Rosso and red wine for a multilayered finish; Ong Lai, a clarified milk punch cocktail combining rum, cognac, and Ondeh Ondeh soju, spiced to evoke the warmth of festive Nyonya gatherings, and Swee Chilli (zero-proof), A bold blend of homemade ginger ale, banana, pandan, lime, and Violet Oon’s chilli sauce — a fiery, flavour-packed alternative for the sober curious.

The beverage offerings also showcase ingredients like Sarawak roselle, asam boi, and heritage teas brewed using traditional methods. Guests can enjoy these in the main dining area or out on the veranda, with Dempsey Hill’s lush greenery as a tranquil backdrop.

A unique feature of the Dempsey restaurant is its edible garden, planted with local herbs and spices used in the kitchen. Guests are encouraged to explore and learn about the native ingredients that give Peranakan cuisine its distinctive depth — from torch ginger (bunga kantan) and blue pea flower (bunga telang) to wild betel leaf (daun kadok) and king’s salad (raja ulam).

This initiative reflects the brand’s broader philosophy of honouring biodiversity and the land from which Singapore’s cuisine emerges.

Beyond its culinary offerings, the Dempsey location holds deep historical resonance. Once home to a nutmeg plantation, the site evolved into a British army barracks and later became a key facility for Singapore’s armed forces. It remains etched in memory for many Singaporean men who began their National Service on these very grounds.

For Violet Oon herself, the site holds a personal connection. In 1976, while working as a cultural journalist at New Nation, she was appointed choir mistress of the Singapore Armed Forces Music and Drama Company (MDC), then located in Dempsey, by Dr Goh Keng Swee, Singapore’s Deputy Prime Minister and Minister for Defence.

Recalling that time, Oon shares: “The MDC was made up of NS boys aged 18 to 20, who sang and danced during their NS days. I used to be fetched by an army car to Dempsey from Times House in Kim Seng Road, and after the choir training session, I was sent back to my reporter’s life!”

As CEO Tay Yiming puts it: “Our opening at Dempsey marks a meaningful milestone as we continue to grow and elevate the Violet Oon Singapore experience. This beautiful location allows us to bring our culinary heritage to life in a timeless setting surrounded by lush greenery.”

More than just a new location, the Dempsey restaurant represents Violet Oon Singapore’s continued mission to curate, collate, and celebrate the culinary heritage of Singapore. Guests are invited not only to enjoy exquisite meals but to partake in the broader story of Singapore’s evolving identity, one plate at a time.

Violet Oon Singapore at Dempsey Hill is located at 7 Dempsey Rd, #01-05, Singapore 249671 Operating Hours: Monday – Sunday: 12.00pm – 3.00pm | 6.00pm – 11.00pm
T: +65 9834 9935
Email: eat@violetoon.com
Website: https://violetoon.com/
Instagram: @violetoonsingapore