Michelin Guide

"And the effort shows in labour-intensive dishes such as tripe satay (satay babat). The honey-combed meat is first boiled in a lemongrass and ginger infusion to temper its strong smell, then grilled over a charcoal-fuelled fire. On the side is a creamy coconut sauce spiced with ground candlenuts and galangal (a type of ginger), a 50-year-old recipe handed down from Oon’s aunt."

Singapore Foodie

"Our starter was the Coronation Chicken in a Wantan Leaf Cup, a gorgeous cross section of east meets west, with a slightly spicier curry flavour than your normal Coronation Chicken dish, served in crispy Wantan pastry cup. We all agreed this was our favourite."

Lonely Planet

"Chef Violet Oon is a national treasure, much loved for her faithful Peranakan (Chinese-Malay fusion) dishes. Feast on made-from-scratch beauties like beef rendang."

Lonely Planet

"Chef Violet Oon is a national treasure, much loved for her faithful Peranakan (Chinese-Malay fusion) dishes. Feast on made-from-scratch beauties like dry laksa."

Maureen Ow

"A South Indian family staple, Idly ($7) features parboiled rice and urud dhal lentils soaked, ground till fine and fermented overnight till double in size and steamed. Served with coconut chutney and tomato chutney, it is soft and fluffy."

Maureen Ow

"The recipes here are authentic and chefs cook without shortcuts or compromises. Every mouth full of each dish is delectable and heartwarming. Satay ($12) is a recollections from Satay Club in Beach Road. Thick and chunky pieces of chicken is marinated in spices, served with cucumber, onions and ketupat."

Daniel Ang

"The Dry Laksa topped with prawns, tau pok and bean sprouts worked well as the rice noodle would absorb rich and mild spicy laksa gravy."

Daniel Ang

"Oh, the Beef Rendang was another favourite, of tender beef shin braised in spiced flavoured with kaffir and bay leaves in a creamy coconut sauce."

Wong Ah Yoke

"Some dishes come with interesting stories, such as the Coronation Chicken In Wantan Leaf Cup, a dish that Oon explains was created for the coronation of Queen Elizabeth II in 1953. The cup of crispy deep-fried wonton skin is her idea, but the cold chicken in a creamy curry sauce with raisins is a reminder of Singapore's colonial days. And it tastes good too."

Evelyn Chen

"National Gallery offshoot proffers a pork-free menu that leans heavily (about 70%) towards Peranakan, with the balance anchored by local favourites like Hainanese chicken rice."