The Peranakans are an ethnic group of people with mixed Chinese and Malay/Indonesian heritage. History depicts that their forefathers were Chinese traders who married local women from the Malay peninsula or the Indonesian archipelago. Over years, this has culminated into a unique blend of cultures most distinctively reflected in the flavours of their food.
A common ingredient in most Peranakan dishes is the use of meat but in a bid to meet the rising demand for plant-based and gluten-free options, restaurants are beginning to launch reinterpret its usual menu to include options catered to people with special dietary restrictions. Violet Oon, the doyenne of Peranakan cuisines, has a simple aim and that is to make Peranakan cuisine accessible to everyone. The introduction of an extended menu, available exclusively at Violet Oon Singapore Satay Bar & Grill situated in Clarke Quay, consists of 20 dishes including starters, mains and desserts.
For starters, a medley of dishes such as the Eggplant Goreng Dip with Emping Crackers, Popiah Salad Cups and Tau Hu Goreng will sure to whet your appetite.
Off the grill, the menu includes highlights such as the Kunyit Lemak King Oyster Mushroom, Garam Assam Tau Kwa with Pineapple and Pink Ginger Flower and Impossible Satay. These dishes are grilled to perfection.
Mains to try include Tempeh and Tau Kwa Sambal Goreng, Nasi Goreng Kangkung and Buah Keluak Fried Rice. All these are quintessential dishes to try.
Here is the menu:
The newly curated specialities are available daily from 6 pm – 10.30 pm at Violet Oon Satay Bar & Grill located at Clarke Quay.
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