food

Violet Oon Singapore Satay Bar & Grill — Plant-based, gluten-free menu that celebrates diversity

Last Updated: January 19, 2021

Written by Wani

The uphill trend of plant-based food making its mark on the tail-end of 2020—and very much into 2021—isn’t dying. Which is why, it shouldn’t come as a surprise that the famed Violet Oon is extending a plant-based, gluten-free menu at her Satay Bar & Grill outpost. This introduction doesn’t come simply to follow a trend; it’s to rally one and all, regardless of diet preference and to celebrate diversity.

Violet Oon Plant Based+gluten Free Menu Online3

Credit – Violet Oon Singapore Satay Bar & Grill

Taking Peranakan favourites and utilising staple ingredients, Violet Oon has created a mouth-watering spread of flavourful and timeless meatless dishes. I, for one, cannot get enough of the Jagung Bakar Pedas Manis (S$18), a bright yellow offering of grilled corn-on-the-cob in a spicy, tangy, and mildly sweet sauce, dusted with feta cheese. Innocent to the eyes, these crunchy cobs seared a potent flash of heat the moment they touched my lips. What kept me going was the tangy and sweet sauce that’s irresistible, despite the few intermittent sips of water I so needed.

Violet Oon Plant Based+gluten Free Menu Online

Credit – Violet Oon Singapore Satay Bar & Grill

Another bite you won’t be able to stop reaching for is the Eggplant Goreng Dip With Emping Cracker (S$17). Utilise the emping (made with melinjo or belinjo nuts) cracker as the vehicle to shove a modest mountain of fried eggplant dip into your mouth, and you’ll be greeted by a tangy, bright condiment that’s equally as moreish. It contains just the right amount of salty goodness to seduce you again and again.

Violet Oon Plant Based+gluten Free Menu Online4

Credit – Violet Oon Singapore Satay Bar & Grill

However, my ultimate choice would be the Kunyit Lemak King Oyster Mushroom (S$24). The creamy turmeric-infused coconut sauce proved to be nostalgic and comforting, so much so that, at that moment, I didn’t miss meat at all. The use of king oyster mushrooms was a wise one, given its “meatier” mouthfeel and subtle crunch, to complement the silky sauce.

But don’t take my word for it; I implore you to try their Cauliflower Sambal Tumis (S$19), Meatless Meatball Rendang (S$18), and Mushroom Pong Tay (S$20). They also offer desserts with dairy-free ice cream, like the classic Pulot Hitam With Coconut Ice Cream (S$14). The portions are great for sharing, but there’s certainly no judgement should you choose to indulge all on your own!

Now there’s more reason to assemble your friends and family at Violet Oon Singapore Satay Bar & Grill, if you haven’t paid a visit yet; there’s something for everyone, and there’s no denying the rambunctious flavours that await you.

Date & Time: Plant-based and gluten-free menus at Violet Oon Singapore Satay Bar & Grill are available now | 6pm – 10.30pm (Mon to Sat), Closed on Sun 

Prices: S$9 – S$25 per dish

Price: $ $

Our Rating: 4 / 5

Violet Oon Singapore Satay Bar & Grill

3B River Valley Road, Clarke Quay, #01-18, Singapore 179021

Price
Our Rating 4/5

Violet Oon Singapore Satay Bar & Grill

3B River Valley Road, Clarke Quay, #01-18, Singapore 179021

Telephone: +65 9834 9935
Operating Hours: 6pm - 10.30pm (Mon to Sat), Closed on Sun
Telephone: +65 9834 9935

Operating Hours: 6pm - 10.30pm (Mon to Sat), Closed on Sun
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