Violet Oon Singapore has unveiled its most ambitious venture yet with the opening of its flagship standalone restaurant at Dempsey Hill. Spanning over 6,000 square feet, the space blends modern elegance with rich Peranakan heritage, from its lush edible garden and pet-friendly alfresco veranda to interiors adorned with antique Nyonya tiles and heirloom family photos. The new menu is a vibrant tribute to Singapore’s culinary roots, featuring beloved classics like Buah Keluak Ayam and Babi Pong Tay, alongside rare heritage dishes such as Hati Babi Bungkus and Nasi Ulam, all crafted with ingredients sourced from the surrounding garden and inspired by Violet Oon’s deep personal and cultural history.

More than a dining destination, the Dempsey restaurant reflects Violet Oon’s lifelong mission to celebrate and preserve Singapore’s food heritage. A new beverage programme, intimate private dining rooms, and the site’s rich historical significance, once a nutmeg plantation and later a military camp, now offer guests a fully immersive cultural experience. Together with the recent reopening of its ION Orchard outlet and the continued presence at the National Gallery Singapore, it’s clear that the Violet Oon brand is more robust than ever. These key locations stand as a testament to a clear succession plan and long-term vision for sustainability, with consistent branding and unwavering quality in both food and service.

As Singapore’s culinary doyenne and a passionate storyteller, Oon invites guests to discover not just the flavours of Peranakan cuisine, but the stories that have shaped them, backed by a brand built on heritage and heart. Speaking to Violet herself, we found out more about the idea behind opening the Dempsey Hill outlet and the continued legacy of the Violet Oon brand. Read the interview in full below:

What’s The Plan Please: What was behind the decision to take over the space at Dempsey Hill? What considerations did you have, and what made you go yes, we must set up shop here?

Violet Oon: We have always wanted a standalone “estate” home at Dempsey Hill, for all 3 of us, Dempsey is an iconic dining enclave with lots of charm and a relaxed mood that
harks back to a bygone era in Singapore life.

This relaxed country life was present in Singapore all through my childhood – I was born in 1949 – and well into our nationhood up to the 1980’s and you can find pockets
of this way of life till today in Singapore. It is the life of the “country homes” of the wealthy Peranakans, the Chinese, the life at Istana Kampong Glam and rich Arab families of the Alsagoffs and the Alkaffs.

For the Peranakans there were the mansions along the East Coast in Bedok and St. Patrick’s Road, along the sea facing Pasir Panjang Road in the West Coast and the grand homes like Mandalay Villa along Amber Road – not forgetting the very grand Alkaff Mansion which is now a restaurant venue. Then there were the bungalows of the British colonials and the Tuans and Mem Sahibs – along Mount Pleasant Road, up Keppel Hill, in the areas of Pierce Road and
Swettenham Road – also evoked this leisurely life of tea on the lawn and cocktail parties a la Great Gatsby.

While the villas of the East Coast and West Coast have mostly given way to high rise condos – the Holland Road area, where Dempsey sits has untouched remnants of this old school life
Dempsey itself has a storied history — first as a nutmeg plantation, then a British army camp, and then a key site for Singapore’s armed forces. This heritage location holds deep significance for generations of Singaporean men who began their National Service here.

For me, Dempsey has a sentimental tie beyond lifestyle and dining. In 1976, while working as a reporter specialising in arts, culture, music and food at Singapore’s afternoon newspaper the New Nation, I was invited to be a choir mistress of SAF’s (Singapore Armed Forces) Music and Drama Company — which was then located in Dempsey — by Dr Goh Keng Swee, the Deputy Prime Minister & Minister for Defence. The MDC was made up of NS (National Service) 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 the newspaper building, Times House in Kim Seng Road, and after the choir training session I was sent back to my reporter’s life! So Dempsey not only has a storied past in Singapore’s history books, but it’s also a place that holds significant memories for me.

We also wanted to look for a space that would be our new home in more ways than one. Having a standalone space allowed us free rein creatively — for example, we were able to introduce a brand new edible garden to showcase native herbs from Singapore’s hinterland. We’ve included so many personal touches in the Dempsey Hill outlet, from pictures from my personal photo albums to antique Peranakan tiles that we preserved from homes undergoing renovations through the years.

What’s The Plan Please: This is your first standalone outlet in many years. What does the opening of the Dempsey hill outlet represent for the brand and its future, and the design that went into it?

Violet: Dempsey feels like the culmination of our journey and yet it propels us to strive for further heights of creativity and business management. Set in a heritage building amongst lush greenery, it’s a space that reflects our family’s story — layered, warm, and welcoming. We’ve woven in personal touches: antique Peranakan tiles collected over the years, a palette inspired by our signature style, and dishes that tell lesser-known stories of our food heritage.

It’s also the first Violet Oon Singapore restaurant to feature private dining rooms – there is a private dining room in The National Kitchen – at Dempsey, there’s a total of three private dining rooms that fit up to 8, 12 and 20 pax respectively. Each room also incorporates personal touches from my past — whether it’s a clipping from my first-ever newspaper, pictures from my childhood growing up in Malacca, or reproductions of my personal recipe notebook from when I was a teen. I wanted to make guests feel like they were stepping into our family’s dining room, and I think these personal touches lend a bit of intimacy to each space.

What’s The Plan Please: You are, of course, synonymous with the Violet Oon brand. But how strong is your support system, especially when it comes to other members of the family and how Violet Oon will continue as a legacy brand in the years to come?

Violet: It’s been a journey filled with passion, learning, and many memorable moments. I often joke — and it’s true — that my children are my bosses. I bring the heart and heritage of our food, but they bring the structure, the vision, and the execution needed to build a brand. And also the great design ideas and details in both the physical interpretations and cultural sensitivities. Also, it was Su-Lyn and Yiming who approached me with the idea to start a
restaurant, saying, “We want to continue building your legacy — let’s work together.” That was the true beginning of this chapter in our family’s journey.

What’s The Plan Please: Peranakan culture and food has come into vogue in recent years. But what does it take to maintain a brand like Violet Oon for so long, and remain firmly in the hearts and minds of Singapore? What do you hope people think of when they think of Violet Oon?

Violet: To remain relevant over the years, you need more than good food — you need to be authentic, consistent, and deeply connected to your roots. For us, it’s always been about sharing not just Peranakan cuisine, but the stories, rituals, and spirit behind it.

We’ve been deliberate in preserving the integrity of our dishes while presenting them in a way that resonates with today’s diners. When people think of Violet Oon, I hope they think of a place that feels like home—a place where heritage is honoured, every dish is cooked with care, and every experience feels warm and thoughtful. I hope they leave with full hearts, not just full bellies.

What’s The Plan Please: What has kept you going strong all these years, despite how cutthroat and tough the F&B industry can be?

Violet: It’s the belief that our food tells a story worth preserving. This isn’t just a job — it’s a calling. Sharing the flavours of my heritage, teaching others about our culture, and seeing guests connect with our cuisine in a deeply personal way — that’s what keeps me going.

And of course, I have the unwavering support of my family. Su-Lyn and Yiming bring a new dynamism to the business that constantly inspires me. We support and challenge one another in the best ways.

What’s The Plan Please: The F&B industry often operates on a fine balance of heritage and innovation – how do you strike that balance to satisfy loyal customers and bring in new visitors to the brand?

Violet: We always begin with respect—for the traditions, the ingredients, the culture behind each dish. But we’re also not afraid to present things with a fresh eye. At Dempsey, for example, we’ve introduced lesser-known heritage dishes and reimagined plating styles to suit today’s dining expectations, while keeping the soul of the recipes intact. It’s a dance between honouring the old and embracing the new. I believe our guests can feel that—we’re not trying to modernise for the sake of it, but rather to keep our culture alive and vibrant for the next generation.

What’s The Plan Please: Could we talk about the menu, It’s been exquisitely done, with a lot of your favourites. Could you share with us the thought about putting this menu together?

Violet: Our new menu at Dempsey Hill presents a distinctive selection of dishes that are not
available at the other outlets. These dishes — such as Kerabu Pucuk Paku, Nasi Ulam, and Hati Babi Bungkus — hold personal significance for Su-Lyn and Yiming, as they were traditionally enjoyed just once a year during their childhood. These dishes are rarely seen even at Perenakan households today because of how effortful they are to make.

We have also introduced a new drinks programme here that is a cherished celebration of Peranakan heritage, where each drink tells a story of Singapore’s rich culinary tapestry. Each beverage is also thoughtfully designed to pair beautifully with the bold, aromatic notes of Nyonya cuisine.

What’s The Plan Please: Finally, Violet, can you share more about the legacy you hope to leave behind, and your hope for Peranakan Cuisine in Singapore?

Violet: I hope the legacy I leave is one of pride—in our roots, our traditions, and the incredible depth of Singapore’s culinary heritage. I want my grandchildren and their children to know the flavours of their ancestors, to understand where they come from, and to know that food is a bridge between generations.

For Peranakan cuisine, my dream is that it continues to be celebrated not just as a nostalgic memory, but as a living, evolving part of our national identity. It should be cherished, taught, shared, and most importantly, cooked and eaten with joy.

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

Read more about Violet Oon’s newly opened Dempsey flagship and ION Orchard outlet