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I remember my Peranakan grandmother often saying “Agak agak la” and “Sudah makan belum?”— phrases that eventually faded when her dementia silenced her (I miss your voice, mama). Growing up, I had the privilege to enjoy her delicious home-cooked dishes (and learnt some, too) that were a 10/10 in my books.
Maybe that’s why I’ve never dined at Violet Oon before; the prices were just a little too high for me.
However, when I was invited for a preview of Bibik Violet along 28 Orchard Road with wallet-friendly options, it enticed me, a partial Baba, to go check it out. The cafe and bakery will officially open on 29 Sep 2025. As a special treat, diners who signup for Bibik Club Membership will enjoy 10% off their first bill and receive a cup of Kopi / Teh or Water Chestnut Sugarcane till 30 Nov 2025.
Bibik Violet is situated within Temasek Shophouse, a heritage building that was constructed back in 1928. It boasts a seating capacity of 54 and adopts a 1900s Peranakan home theme, fitted with retro Nyonya tiles, tons of wooden elements, and tropical cushion covers.
Starting with small plates, we commenced our delightful lunch with the Chicken Satay (S$14.50). It had 6 sticks of chunky, tender chicken that was seasoned to a tee. The satay sauce was nutty and well-balanced, with small cubes of ketupat and cucumbers were served alongside. The Kueh Pie Tee (S$8.50 for 4 pieces) came with a small saucer of boiled egg bits, bang kuang, ketupat, cucumber, black sweet sauce and lip-smacking chilli.
Of course, you can never go wrong with a plate of Ngoh Hiang (S$9) featuring five-spice pork and prawn rolled in beancurd skin. That being said, the meat tasted like they had added flour and somehow, it lacked that chunky, authentic meaty feel.
One of my favourites was the Ikan Panggang Sambal (S$18). It features a slab of grilled barramundi that’s topped with an aromatic and tangy sambal. I tasted notes of rojak flower and assam — super appetising!
The Chap Chye (S$8.50) tasted pretty close to my Grandmother’s rendition, filled with earthy mushrooms, tang hoon, and cabbage in a savoury tau cheo sauce. The Ladies Finger Sambal (S$9) had rich notes of dried shrimp, complemented by ikan bilis that added loads of crunchy texture.
Now, moving on to the pork dishes — the pork belly and potatoes in the Babi Pongteh (S$14.50) were perfectly executed, each piece melting effortlessly in the mouth. If only it was seasoned a little more, it would’ve been perfect. When I took my first bite of the Buah Keluak Soft Rib (S$19.50), I fought hard to hold back my tears. In my grandmother’s pot of ayam buah keluak, there would always be 2 to 3 pieces of pork ribs she’d snuck in — rare treasures to me. The tenderness and authentic flavour of these ribs were an exact replica of hers.
My dining partners, including my intern, weren’t fans of the unique flavour of the buah keluak, but I really enjoyed it. I was once like them!
If you’re a Laksa (S$13.50) fan, this dish is a must-order at Bibik Violet! Thick bee hoon is bathed in a rich and luscious spiced coconut broth filled with prawns, fishcake, tau pok, tau geh, and a sprinkling of fresh chopped daun kesum (laksa leaves). If you love coconut rice, the Nasi Lemak Classic (S$7.90) and Nasi Lemak with Ayam Berempah (S$14.90) are great, too.
No Peranakan feast is complete without a sweet treat. Indulge in their lineup of fresh bakes (limited batches) and Nyonya kueh that are made in-house. My personal recommendations are the Pineapple and Coconut Tart, Pulut Hitam Tart, and Kueh Dadah.
You can also purchase Bibik Violet’s Traditional Pandan Kaya, Singapore Kopi, and Teh — perfect to enjoy at home or presented as a gift.
I can’t believe it — I’ve finally had the chance to dine at a Violet Oon establishment! I was genuinely impressed by some of the dishes. For a hearty Peranakan feast without having to burn a big hole in your pocket, do swing by Bibik Violet from 29 Sep 2025!
